Hepatitis E Virus

Hepatitis E virus is known as HEV.

The risk of infection from hepatitis E virus (HEV) is low if pork and pork products are thoroughly cooked. Consumers should continue to follow Food Standards Scotland’s cooking advice that pork, pork products and offal should be thoroughly cooked until the meat is no longer pink and the juices run clear. A food thermometer can also be used to check that the temperature at the thickest part of the meat is at least 75°C.

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