Hepatitis A is a highly contagious viral infection that primarily affects the liver, causing inflammation that can range from mild to severe. The illness typically lasts a few weeks, though it can persist for several months. While often associated with international travel, outbreaks linked to contaminated food and water also occur domestically.
How Hepatitis A Spreads Through Food
Hepatitis A virus (HAV) primarily spreads through the fecal-oral route, meaning the virus is ingested from microscopic amounts of stool from an infected person. Food becomes contaminated when an infected individual, particularly a food handler, does not thoroughly wash their hands after using the restroom and then touches food or surfaces.
The virus is robust and can survive on various surfaces, including food, for several days to months. Contamination can also happen when food is washed with or grown in water tainted by sewage. This resilience makes preventing initial contamination crucial, as standard cleaning methods alone may not eliminate the virus.
Specific Foods Linked to Hepatitis A Outbreaks
Certain foods are more frequently associated with Hepatitis A outbreaks, often because they are consumed raw or not heated sufficiently to inactivate the virus. These foods can become contaminated at various stages, from cultivation to preparation.
Fresh produce, particularly berries and leafy greens, has been implicated in numerous outbreaks. Berries, both fresh and frozen, are susceptible to contamination if irrigated with tainted water or handled by infected individuals. Leafy greens and other fruits and vegetables can also carry the virus if they come into contact with contaminated water or are prepared by an infected person.
Shellfish, such as oysters, clams, and mussels, are another common vehicle for Hepatitis A transmission. These filter-feeding organisms can concentrate the virus from contaminated waters, often polluted by sewage. Consuming raw or undercooked shellfish from such areas poses a direct risk of infection.
Ready-to-eat foods, which include salads, sandwiches, and baked goods, are also frequent sources of outbreaks. These items are often prepared without further cooking, meaning any viral contamination introduced by an infected food handler through inadequate handwashing can directly reach consumers.
Reducing Your Risk of Foodborne Hepatitis A
Preventing foodborne Hepatitis A largely relies on diligent hygiene practices and careful food handling. Thorough handwashing with soap and water is a primary defense, especially before preparing or eating food, after using the restroom, and after changing diapers.
When preparing food, wash fresh produce under running water, even if it is pre-washed. Cooking shellfish thoroughly can also reduce the risk of infection. It is also important to avoid cross-contamination by keeping raw foods separate from cooked foods and using different cutting boards and utensils.
For individuals traveling to areas with less reliable sanitation, exercising caution with food and water sources is advisable. This includes avoiding tap water, ice, and foods from street vendors, as well as peeling fruits and vegetables yourself. The Hepatitis A vaccine offers effective protection against the virus and is recommended for at-risk individuals, including travelers to endemic areas.