Hepatitis A: A Food Safety Concern

Hepatitis A is one of the Big Six pathogens that the Food and Drug Administration (FDA) deems a highly contagious virus that can cause severe illness (Hepatitis A Virus (HAV), 2021). Those who get sick from Hepatitis A may not show symptoms for several weeks and the symptoms can last from a few weeks, to several months. It is so highly contagious because eating only a small amount of contaminated food can make a person sick with this virus. Depending on the severity of this virus, it can cause liver damage that can lead to liver failure and even death, especially for those with pre-existing conditions or compromised immune systems.

Sources of Hepatitis A

Hepatitis A is usually found in the feces of people who are infected with the virus or can come from shellfish from contaminated water. This contamination can come through any point within the flow of food, but usually comes from the fecal-oral route, where a food handler uses the restroom, does not wash their hands and transmits feces from their fingers to the food, then someone ingests that food. If the shellfish that you are purchasing for your establishment is not from an approved source, there is a chance that it could have come from water that was contaminated with human feces (Hepatitis A Questions and Answers for the Public, 2021).

Prevention of Hepatitis A

In food prep areas, it is important to keep all surfaces clean, and food contact surfaces sanitized to prevent cross-contamination with this virus.

One of the easiest prevention methods of illness from this virus is being sure that food handlers are practicing good personal hygiene, especially proper handwashing practices after using the restroom. According to the FDA, food handlers must be careful to avoid bare-hand contact with any ready-to-eat foods and must also report any illnesses to their supervisor, including diagnosis of Hepatitis A or symptoms of the virus (Hepatitis A Virus (HAV), 2021). One symptom of Hepatitis A is jaundice. Jaundice can cause the yellowing of the skin and eyes and can lead to liver damage. Excluding food handlers that have had jaundice for seven days or less can help prevent this virus. If a food handler has jaundice, this must be reported to your local regulatory authority, and they must have a written approval from their doctor and the local regulatory authority before returning to work.

Another prevention method is being sure to purchase shellfish from suppliers that are inspected and meet all regulatory requirements. Knowing that the shellfish is coming from an approved source will lower the chances of the shellfish coming from a contaminated water source.

The best way to prevent this virus and its spread is through the Hepatitis A vaccine. The vaccine can be given to individuals between 1 and 40 years old. If you have never received the vaccine and have been exposed to this virus, receiving the vaccine within two weeks can prevent illness. If you are not already vaccinated or are unsure if you have been vaccinated, talk to your health care provider to find out more information.

References

Hepatitis A. (2021, March 23). Retrieved from Centers for Disease Control and Prevention.

Hepatitis A Virus (HAV). (2021, March 23). Retrieved from U.S. Food and Drug Administration.