Hepatitis E is a liver infection caused by the hepatitis E virus (HEV). People infected with HEV usually recover fully from the disease without any complications. While hepatitis E is rare in the United States, hepatitis E is common in many parts of the world. It is transmitted from ingestion of fecal matter, even in microscopic amounts, and is usually associated with a contaminated water supply in countries with poor sanitation. In developed countries like the United States where people have access to clean drinking water, hepatitis E is a foodborne disease transmitted by consumption of uncooked or undercooked pork or venison, as well as boar meat. No U.S. Food and Drug Administration (FDA)-approved vaccine for hepatitis E is currently available in the United States; however, in 2012 a recombinant vaccine was approved for use in China.