• Hepatitis E is one form of viral hepatitis caused by hepatitis E virus.
• It is transmitted by faecal-oral route, mainly via contaminated food or water. Person-to-person transmission appears to be less efficient than hepatitis A virus.
• The incubation period range from 15 to 60 days with an average of 40 days.
• Signs and symptoms of acute hepatitis E resemble to other types of viral hepatitis, including jaundice, fatigue, abdominal pain and dark (tea colored) urine.
• The disease is more common among adults than children and is more severe in pregnant women. However, most patients recover in 3 to 6 weeks.

Epidemiology

Outbreaks of hepatitis E have been reported in Central and Southeast Asia, the Middle East, parts of Africa and Mexico. In Hong Kong, the number of reported cases were 33, 34 and 64 in year 2005, 2006 and 2007 respectively.

Prevention

At present, no vaccine is available for the prevention of hepatitis E. To prevent hepatitis E infection, adopt good hygiene practice at all stages of food preparation:

1. Personal hygiene – wash hands with soap before preparing or eating food and after going to the toilet.
2. Food hygiene – drink only boiled water. All food, especially shellfish, should be carefully cleaned and thoroughly cooked.
3. Environmental hygiene – always keep the environment clean. Particular attention should be paid to the kitchen and toilet.

Management

Treatment is supportive.