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Hepatitis A

Hepatitis A

  • Causa de la enfermedad: Infección por Virus de la hepatitis A (VHA)

  • Período de incubación: 2 semanas

  • Síntomas: Fatiga, dolor abdominal, perdida de apetito, nausea, diarrea y fiebre

  • Posibles contaminantes: Se transmite de persona a persona al llevarse cosas a la boca(aunque se vean limpias) que han sido contaminadas con el excremento de una persona infectada con hepatitis A

  • Pasos para la prevención: Vacuna de la hepatitis A, lavarse siempre las manos con agua y jabón después de usar el baño, cambiar los pañales y antes de preparar la comida y comer

 


  • Article History
    • Revision Date: 9/27/2004

Food Safety Tip of the Day

Marinating mandate

IAFP - cross contamination icon

Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying. The raw meat, poultry, or seafood may have illness-causing bacteria present on the surface, which could contaminate the marinade. Bringing the marinade to a rolling boil will kill any pathogens that may be present.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

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