Brussels, 05/11/2014 (Agence Europe) - The potential for introduction and transmission of Ebola through bushmeat illegally imported into Europe from Western and Central Africa is low but “the public health consequences of its introduction would be serious”, says the European Food Safety Authority (EFSA) in an opinion published on Tuesday 4 November.
The Ebola virus having been found in bushmeat, which is meat derived from wild animals native to African forests, including fruit bats, gorillas, chimpanzees, and duikers, EFSA was asked by the European Commission to give its view on the risk of transmission of the virus if the ban on the import of all bushmeat into the EU were to be broken and bushmeat imported illegally. To date there have been no reported cases of Ebola infection from handling, preparation and consumption of illegally imported bushmeat in the EU. The EFSA experts take the view that the risk of transmission is low since bushmeat is neither hunted nor butchered in Europe and is not widely consumed in the EU. In addition, although bushmeat is routinely consumed in Africa, the number of outbreaks reported there is relatively low.
EFSA warns, however, that, although the potential for introduction and transmission of Ebola through bushmeat is low, the public health consequences of its introduction would be serious given the high fatality rate and ease of human-to-human transmission. The most effective measure to prevent the transmission of Ebola in Europe through bushmeat is the prevention of all illegal imports, according to the scientists.
Experts identify several knowledge gaps in their risk assessment. For example, there is no information about consumption levels in the EU, or on how illegally imported bushmeat is handled, prepared and consumed in Europe. Similarly, scientists do not know for how long the virus survives in meat or animal products. Despite these uncertainties, EFSA experts conclude that the probability of a viable virus surviving transport to Europe is higher in fresh or frozen meat after a short transport time and lower in dried or smoked meat exposed to higher temperatures during transport. They also say that thorough cooking (at 100°C) kills the virus. In a second report, EFSA will look at the risk posed by animal species that may host the virus and at the factors driving the risk of disease transmission to humans. (AN)