Franco Maria Ruggeri · Ilaria Di Bartolo
Fabio Ostanello · Marcello Trevisani
2013
Hepatitis E, previously known as “enterically transmitted non-A, non-B, non-C (non-A-C) hepatitis”, is an infectious viral disease with clinical and morphological features of acute hepatitis. The course of disease is mild in most affected people, except pregnant women, for whom the mortality rate can rise to 20 % (Aggarwal and Jameel 2011). The etiological agent, first identified in the early 1980s, is the hepatitis E virus (HEV) (Emerson and Purcell 2003). The disease is an important public health concern in developing countries (Southeastern and Central Asia, the Middle East, northern and western areas of Africa and America) where it is frequently epidemic, and is mainly transmitted by the fecal-oral route usually through the consumption of contaminated water or food (Emerson and Purcell 2003; Wibawa et al. 2004; Aggarwal 2011)…
Hepatitis E Virus – An Emerging Zoonotic and Foodborne Pathogen
