Hepatitis E: Campden BRI Seminar
Hepatitis E infection is an emerging issue in the UK and elsewhere. There has been a large increase in the numbers of confirmed non–travel related Hepatitis E infections since 2010. There is now understood to be an association between these cases with undercooked / raw pork and pork products, with pigs being recognised as a potential reservoir of HEV (Hepatitis E virus). Infectious HEV has been identified in numerous sources, including animal faeces, sewage water, inadequately–treated water, contaminated shellfish and produce, as well as animal meats.
A Campden BRI seminar, 28 November, will bring together industry experts to provide up–to–date information on several important aspects relating to HEV infection, routes of transmission, methodology and the commercial/ industry perspective, including:
- An overview of Hepatitis E in the UK and links to Europe
- A veterinary perspective on infection in pigs
- Hepatitis E in shellfish
- Hepatitis E methodology/cell culture techniques
- Hepatitis E from a commercial/industry viewpoint
- Food Standards Agency (FSA) policy on HEV
- HEV in fresh produce
This seminar will be of interest to microbiologists, food manufacturers, technical managers, quality assurance staff, food safety managers.
Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at email@example.com