The Food Standards Agency (FSA) has issued advice to consumers about cooking pork, following recent reports on the link between pork products and hepatitis E infections in humans.
The agency stressed that the risk of infection for humans remained 'low' as long as pork is cooked thoroughly.
It said: "Following media reports, we want to remind consumers of our advice about cooking pork thoroughly.
"We always advise that whole cuts of pork, pork products and offal should be thoroughly cooked until steaming hot throughout, the meat is no longer pink and juices run clear.
"This will reduce the risk of illness from harmful foodborne bacteria and viruses like hepatitis E. The risk from acquiring hepatitis E virus (HEV) from eating thoroughly cooked pork or pork products is low.
"Hepatitis E is an illness of the liver which can infect both animals and humans. Most people will clear the virus without any symptoms. Some people who have suppressed immune systems may find the infection hard to fight which in turn can cause chronic inflammation of the liver."
'Brexit virus'
Dubbed the 'Brexit virus', the new strain of hepatitis E linked to pig farms in France, Holland, Germany and Denmark is infecting more than 60,000 people in Britain a year, doctors have said.
A National Pig Association (NPA) statement said: "AHDB Pork has commissioned a number of research projects to better understand HEV presence on British pig farms and the risk to public health. Further research and surveillance is required to determine the true cause of the rise in hepatitis E cases in the UK.
"NPA recommends that consumers follow the advice from the Food Standards Agency that pork and sausages should be cooked thoroughly until steaming hot throughout, with no pink or red in the centre, to greatly reduce the risk of infection."
