Hepatitis E virus （HEV） is a universal foodborne pathogen that infects swine， deer， rabbits， camels， and other animals. Direct contact with infected pigs and other animals or consumption of contaminated food （uncooked or undercooked） poses a risk of HEV infection in humans. This article summarizes the etiology and epidemiology of HEV， its prevalence in various animal species， and the contamination of meat and meat products， the aquatic environment， seafood， vegetables， and other crops. Therefore， people can better understand the risk of foodborne HEV transmission and provide a scientific basis for preventing and controlling its prevalence.