Hepatitis E is a liver disease caused by infection with the hepatitis E virus, and leads to jaundice, abdominal pain, vomiting and fever, as well as more serious complications in certain groups. It was previously thought to be a problem only in the developing world, where infection occurs via contaminated drinking water. However, more recent research suggests it may be contracted in the UK and other European countries by eating under-cooked pork or by receiving transfusions of infected blood.
Speakers came along to the Science Media Centre to discuss issues such as:
Dr Harry Dalton, Consultant Gastroenterologist, Royal Cornwall Hospital Trust and Honorary Clinical Senior Lecturer at the University of Exeter
Dr Richard Bendall, Department of Clinical Microbiology, Royal Cornwall Hospital Trust
Prof Richard Tedder, Professor of Medical Virology, UCL
Prof Hans Zaaijer, Department of Blood-borne Infections, Sanquin Blood Supply Foundation, Netherlands
Prof Jacques Izopet, Professor of Virology, Toulouse University Hospital, France