To the Editor: Cases of sporadic, locally acquired hepatitis E have been increasingly identified in industrialized countries over the last few years (1). In this setting, hepatitis E is thought to be a zoonotic infection, with pigs as the primary host. Consumption of uncooked or lightly cooked pork meat products is thought to be a key route of infection, but other routes of transmission have been documented (2). For example, there have been several iatrogenic cases after transfusion of hepatitis E virus (HEV)–contaminated blood products (3) and transplantation of an HEV-infected donor liver (4). However, in most cases the source and route of infection are uncertain. In May 2011, a 42-year-old woman sought care at the Royal Cornwall Hospital in Truro, United Kingdom, for a 1-week history of malaise, diarrhea, nausea, and vomiting. Physical examination results were normal. Her liver function test results, however, indicated hepatitis: alanine aminotransferase 2,785 IU/L (reference range 10–36 IU/L), alkaline phosphatase 319 IU/L (reference range 30–130 IU/L), and bilirubin 30 μmol/L (reference range