|
Food consumption for 19 cases of non-travel related hepatitis E virus infections, the Netherlands 2004 – 2006. |
||||||
| ≥ 1/week |
<1/week |
Never |
||||
|
|
|
|
||||
| Food product |
n |
% |
n |
% |
n |
% |
|
|
||||||
| Pork |
16 |
84 |
3 |
16 |
0 |
- |
| Beef |
9 |
47 |
9 |
47 |
1 |
5 |
| Chicken |
13 |
68 |
6 |
32 |
0 |
- |
| Fish |
9 |
47 |
9 |
47 |
1 |
5 |
| Mutton |
1 |
5 |
2 |
11 |
16 |
84 |
| Turkey |
1 |
5 |
9 |
47 |
9 |
47 |
| Shellfish |
1 |
5 |
6 |
32 |
12 |
63 |
| Raw milk |
1 |
5 |
2 |
11 |
16 |
84 |
| Game/wild |
0 |
- |
5 |
26 |
14 |
74 |
| Organs |
0 |
- |
7 |
37 |
12 |
63 |
Borgen et al. BMC Infectious Diseases 2008 8:61 doi:10.1186/1471-2334-8-61 |
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