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Hepatitis A

Epidemic jaundice, infectious hepatitis, epidemic hepatitis, catarrhal jaundice, infectious icterus, Botkins disease and MS-1 hepatitis are now embodied under one title: Hepatitis A Virus (HAV). Generally a mild illness, Hepatitis A is characterized by sudden fever, malaise, nausea, and abdominal discomfort. 

Infections of Hepatitis A begin with consumption of water or foods contaminated with the feces of infected persons. To prevent risk of the virus wash hands carefully after using a restroom, changing a diaper, and before preparing food.

Water, fruits, vegetables, iced drinks, shellfish, and salads are most frequently contaminated by Hepatitis A. When the virus occurs, it is usually mild with a recovery period of one to two weeks. There is no long term effect of Hepatitis A. Disease from Hepatitis A is more common in adults than in children.


More Information on Hepatitis A:


  • Article History
    • Revision Date: 6/22/2010

Foodborne Pathogens

Food Safety Tip of the Day

It's safe to bite when the temperature is right

Thermy

The only way to know food has been cooked to a safe internal temperature is to use a food thermometer. Fortunately, thermometers are high-tech and easy to use. Research shows that while cooking by "color" is frequently done, it can be misleading. Correct use of the right thermometer provides confidence that foods are adequately cooked, resulting in a safe, delicious meal.

Source: United States Department of Agriculture

Resources:

Foodborne Pathogen of the Day

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