England and Wales: Sausages, Pork Pies and Hepatitis E Virus Risk

No more bangers and pork pies

BBC News:

"One in 10 sausages and processed pork meat products in England and Wales could cause hepatitis E virus (HEV) infection if undercooked, experts warn. There has been an "abrupt rise" in the number of cases in England and Wales as people do not realise the risk, scientists advising the government say.

Sausages should be cooked for 20 minutes at 70C to kill the virus, they said. Although serious cases are rare, HEV can cause liver damage or be fatal".