Hepatitidis E virus

Czech version

Authors: M. Kubánková ¹; V. Němeček ²; P. Chalupa ³; M. Mihalčin ⁴; P. Vašíčková ¹
Authors‘ workplace: Výzkumný ústav veterinárního lékařství, v. v. i., Brno ¹; Státní zdravotní ústav, Národní referenční laboratoř pro virové hepatitidy, Praha ²; Klinika infekčních nemocí, 1. lékařská fakulta, Univerzita Karlova v Praze a Ústřední vojenská nemocnice – Vojenská fakultní nemocnice Praha ³; Klinika infekčních chorob, Fakultní nemocnice Brno, Lékařská fakulta Masarykovy univerzity, Brno ⁴
Published in: Epidemiol. Mikrobiol. Imunol. 65, 2016, č. 1, s. 4-14
Category: Review Article

Overview

The number of detected cases of hepatitis E (HE) shows an increasing trend in the Czech Republic, probably due the introduction of new diagnostic methods and greater awareness of HE. In most cases, the source of infection has remained unconfirmed or entirely unclear. The causative agent, the hepatitis E virus (HEV), belongs to the Hepeviridae family. Recently, many isolates from mammals, birds, and fish have been identified. HEV is widespread among farm pigs and wild boar populations all over the word. Both species serve as HEV reservoirs. Consumption of undercooked meat or offal from the reservoir animals is considered to be unsafe due to zoonotic transmission of HEV. The aim of the present article is to summarize recent findings regarding HEV.

Key words:
hepatitis E – zoonosis – food-borne infection

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Article was published in

Epidemiology, Microbiology, Immunology

2016 Issue 1