A SMALL number of hepatitis E cases – thought to have been caused by undercooked pork – have prompted the government to issue food hygiene guidance as the barbecue season begins.
The advice, issued by Public Health and Environmental and Consumer Protection, encourages Islanders to follow the ‘Four Cs of Food Hygiene’:
– Cleaning.
– Chilling.
– Cooking.
– Cross-contamination.
They place a particular focus on ensuring meat is cooked through and washing hands after handling raw meat.
The government said that the number of hepatitis E cases was low, but added that it was unusual to record any in Jersey.
The government has not provided further numbers.
Hepatitis E, an infection of the liver, causes mild symptoms in most people but can be more severe in people who are immunocompromised or pregnant.
Islanders who experience these symptoms are advised to contact their GP. Symptoms include mild flu-like symptoms, fatigue, a change in urine colour, abdominal pain, jaundice, fever, loss of appetite, itching, nausea and vomiting, aching joints and muscles, and tingling, numbness or weakness in the arms and legs.
Food and Public Health lead Caroline Maffia said: ‘The weather is getting warmer, and we know with warmer weather, more people will be wanting to host barbecues and outdoor picnics. With meat usually a feature of barbecues it is important that Islanders ensure all meat they are serving is cooked thoroughly and that basic hygiene practices such as washing your hands are followed.’
