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

Take two.

IAFP - cross contamination icon

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.

Source: Partnership for Food Safety Education


Foodborne Pathogen of the Day

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