Hepatitis e virus in England and Wales: Indigenous infection is associated with the consumption of processed pork products

Epidemiology and Infection

Volumn 142, Issue 7, 2014, Pages 1467-1475

  Said, B ^a   Ijaz, S ^a   Chand, M A ^a,b   Kafatos, G ^a   Tedder, R ^a,c,d   Morgan, D ^a  

^a PUBLIC HEALTH ENGLAND   (United Kingdom)

^b UNIVERSITY COLLEGE LONDON HOSPITALS   (United Kingdom)

^c UNIVERSITY COLLEGE LONDON   (United Kingdom)

^d NHS BLOOD AND TRANSPLANT   (United Kingdom)

Author keywords

Epidemiology; hepatitis E; zoonoses

Indexed keywords

VIRUS RNA;

ADULT; AGED; ALCOHOL CONSUMPTION; ARTICLE; CONTROLLED STUDY; DISEASE ASSOCIATION; FEMALE; FOOD INTAKE; FOOD PROCESSING; GENOTYPE; GEOGRAPHIC DISTRIBUTION; HEPATITIS E; HEPATITIS E VIRUS; HUMAN; INCUBATION TIME; MALE; MIDDLE AGED; NONHUMAN; PHYLOGENY; PREVALENCE; PUBLIC HEALTH; RISK FACTOR; TRAVEL; UNITED KINGDOM; VIRUS TRANSMISSION; BIOGEOGRAPHIC REGION; CASE CONTROL STUDY; CHICKEN; CLINICAL ARTICLE; DIABETES MELLITUS; OCCUPATION; POPULATION EXPOSURE; PORK; PROCESSED MEAT; SHELLFISH;

ADULT; AGED; ANIMALS; CASE-CONTROL STUDIES; ENGLAND; FEMALE; HEPATITIS E; HUMANS; MALE; MEAT PRODUCTS; MIDDLE AGED; MULTIVARIATE ANALYSIS; RISK FACTORS; SWINE; WALES; YOUNG ADULT;

EID: 84901430106     PISSN: 09502688     EISSN: 14694409     Source Type: Journal    
DOI: 10.1017/S0950268813002318     Document Type: Article

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