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

Food Safety Tip of the Day

Store it, don't ignore it.

Store it graphic - wiping refrigerator

There are many important steps to take to ensure your food or product is properly stored. All potentially hazardous, ready-to-eat food stored in refrigeration should be discarded if not used within seven days of preparation. All potentially hazardous, ready-to-eat food should be labeled with the date it should be sold, consumed or discarded. Discard any food that has passed its use-by date. Produce should not be washed prior to storage.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

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