Sausage roulette: one in 10 processed pork products contain deadly bug


Ever have one of those days you’d just die for a good sausage?

Consumers are being warned to thoroughly cook processed pork before eating, to ensure they don’t end up in that situation.

University College London professor Richard Tedder has made the warning as the rate of people contracting the hepatitis E virus from undercooked processed pork products is on the rise, the BBC reports.

Last year there were nearly 700 cases, and provisional data for 2014 show there have already been 461 cases in the first six months of this year.

Symptoms of the Hep E virus include muscle and joint pain, sickness, high temperature, jaundice and headache.

While most people will recover, it can cause liver damage and can be deadly for those with an immune deficiency disorder, pre-existing liver condition or pregnant women.

Sausages should be cooked for at least 20 minutes at 70C.

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