Hepatitis E from  southern France sausages

Health officials have issued a warning this week along with a series of recommendations regarding the consumption of certain sausages which may present a risk of hepatitis E, after a dozen cases  recently in the south of France.

Officials stated that  cases of hepatitis E recently identified in the South of France may be linked to consumption of raw pig’s liver, typically found in  both  fresh or dried sausage such as saucisse de foie from the Midi-Pyrenees and Languedoc-Roussillon.

Health authorities now require that producers label pig liver sausages with a warning advising the sausages must be cooked thoroughly. Hepatitis E is manifested by inflammation of the liver, and symptoms may be fatigue, gastrointestinal symptoms, jaundice and sometimes fever


Advice is to cook all sausages thoroughly or avoid eating them completely for those who might be most vulnerable, including pregnant women or people with pre-existing liver disease.

The recommendations  also concern  wild boar or deer products, (meat and offal),

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