Objective: This study aimed to assess the seroprevalence of hepatitis E virus (HEV) infection and the potential risk factors for acquiring HEV infection in the seafood processing factories in Yantai City of Shandong Province, China.
Methods: A cross-sectional study was conducted in five randomly selected seafood processing factories in Yantai City. Subjects were 15-66 years of age and were raw seafood processing workers, semi-finished products processing workers, and administrative staff, etc. Each participant completed a structured questionnaire and agreed to blood drawing. Anti-HEV IgG antibody was detected in the blood samples by ELISA method.
Results: A total of 1028 of 1044 eligible workers were tested for HEV IgG antibody (response rate 98.5%). The prevalence of HEV IgG seropositivity was found to be 22.20%. Occupation was significantly associated with anti-HEV IgG antibody seropositivity (p<0.05). Subjects who had direct contact with raw seafood had a higher anti-HEV IgG antibody prevalence (32.54%) than the semi-finished products processing workers (24.74%) and less exposed group (11.85%). HEV seroprevalence in the workers showed an increasing trend with the increase in working years, and this phenomenon was most obvious in raw seafood processing workers.
Conclusions: There is a higher risk of HEV infection in those who have direct contact with raw seafood. This study will help identify the risk factors for HEV infection and provide guidance on controlling HEV infection in the seafood processing occupations.
Keywords: Epidemiology; Hepatitis E; Risk factors; Seafood processing; Seroprevalence.
Copyright © 2016 The Authors. Published by Elsevier Ltd.. All rights reserved.