“…In these studies, identical or near identical HEV sequences were detected in patients suffering from hepatitis E and animal products they had consumed: grilled wild boar meat in Japan [124], pig meat in Spain [125] and ficatellu sausage from Corsica [126]. Several reports in Japan, France, Spain and Australia have also linked sporadic cases or outbreaks of hepatitis E with the consumption of raw or undercooked pork or wild boar products (meat, liver, liver paté, ficatellu or liver-based stuffing) without direct proof that these food items were the source of the infection [126,127,128,129,130,131,132,133]. These data are supported by studies showing that the consumption of pork and wild-boar meat and processed products is a risk factor for autochthonous HEV infection and HEV seropositivity [129,134,135,136,137,138].…”