Preventive measures for hepatitis E in 2010 [4, 18, 19, 29, 104, 108].
Preventive action
Procedures
Virus inactivation
Water and food to ingest: boiling or frying at temperatures above 90°C, wash fruit and vegetables with chlorine solutions; fomites and water supplies: chlorine disinfection.
Sanitation, hygiene, and surveillance
Community: treat sewage and water supplies. Personal: wash hands; use gloves to prepare food. Healthcare workers: wear individual biosafety clothes during outbreaks, and in blood procedure manipulation; perform laboratorial screening in the blood bank.
Vaccination
Perform mass vaccination with a safety vaccine to susceptible people and animals.
