What Is Hepatitis A?
Hepatitis A is caused by a virus and can lead to liver inflammation, jaundice, gastrointestinal problems, fatigue, and fever. While hepatitis A has a low mortality rate, older adults, people with compromised immune systems, and other vulnerable individuals have a higher risk of death.
Hepatitis A commonly spreads through contaminated water, raw fruits and vegetables, prepared salads, and shellfish. While most people get sick from contaminated food or water, you can also contract hepatitis A by coming into contact with an infected person or surface. Symptoms typically appear within 14-28 days after contracting the virus.
Hepatitis A in Food
Hepatitis A is most commonly spread through human feces. When fecal matter spreads on the hands, it can contaminate food, preparation areas, and utensils. Ingesting contaminated food or water is the primary way this foodborne illness is transmitted.
Although adults can contract hepatitis A, it is very common among children, especially those living in unsanitary conditions or areas with poor health infrastructure. The World Health Organization (WHO) reports that about 90 percent of children have been infected with asymptomatic hepatitis A before reaching the age of 10.
Hepatitis A vaccines are highly effective at preventing infection and reducing outbreaks. About 94 percent of adults become immune to hepatitis A for several years after just one dose. However, understanding how the illness spreads and taking preventative measures is key to reducing hepatitis A outbreaks.
Best Practices for Preventing Hepatitis A in Food
According to the Centers for Disease Control and Prevention (CDC), proper hygiene and food safety practices are the best ways to reduce the risk of transmission. Whether you work in the food industry or not, these hepatitis food safety tips can help keep you and your family safe:
Wash Your Hands
Thoroughly washing your hands is one of the easiest ways to prevent hepatitis A. Use soap and water to thoroughly wash your hands after:
- Using the restroom
- Changing diapers
- Helping children use the bathroom
- Touching garbage and trash receptacles
- Being exposed to sewage or contaminated water
- Handling raw food
- Touching contaminated surfaces
According to the CDC, nine out of 10 foodborne illness outbreaks are traceable to improper food handling among workers. To combat this risk, the Occupational Safety and Health Administration (OSHA) requires restaurants to provide functional and easily accessible handwashing facilities to employees.
Proper Sanitation Practices
Cleaning high-touch surfaces and utensils is also vital to prevent hepatitis A in food. Use disinfectants and follow manufacturer instructions to eliminate the hepatitis A virus on surfaces before and after handling or preparing food.
Thoroughly wash utensils, pots, and pans between uses to reduce the risk of foodborne illness. If you have a dishwasher in your home, use its sanitizing cycle to kill bacteria and viruses before they contaminate food. Commercial dishwashers in restaurants clean and sanitize kitchenware in every cycle.
Cooking foods to appropriate temperatures and using proper storage techniques is also essential. To learn more about safe food temperatures and storage, review our Food Safety Chart.
Proper Employee Training
If you own or manage a restaurant, ensure your employees understand the importance of handwashing, sanitizing, and wearing gloves, hairnets, masks, and other protective gear. Food establishments should share these hepatitis A prevention tips with their employees to improve food safety:
- Do not work if you have symptoms of hepatitis A.
- Notify managers of foodborne illnesses right away.
- Wash your hands often throughout each shift.
- Avoid touching food with bare hands—wear gloves and use utensils.
- Use safe clean-up and sanitizing procedures in the kitchen.
- Use disinfectants to reduce the risk of hepatitis A contamination.
Vaccination
Hepatitis A vaccines provide long-term protection. Since its introduction in 1996, the vaccine has reduced infection rates throughout the United States. The CDC recommends the hepatitis A vaccine for:
- Children between 12 and 23 months old
- Infants between 6 and 11 months old traveling outside the United States
- Children between 2 and 18 years old who did not receive the vaccine as a baby
- Adults who were not previously vaccinated
- International travelers
- Drugs users
- Male same-sex partners
- People with a higher occupational risk of infection
- People with HIV or chronic liver disease
- People experiencing homelessness
Safety While Traveling
If you’re planning a trip to another country, particularly areas with lower sanitation and food safety standards, there are ways to practice food safety while traveling. First and foremost, learn more about the place you’re visiting. Parts of Africa, Asia, and Central and South America have higher rates of hepatitis A infection.
Stay safe by planning ahead and being cautious. For example, determine whether there are reliable sources of clean water at your destination. Also consider local food safety guidelines, regulations, and enforcement. Look for establishments where you can trust the food and water quality. Remember that certain foods, such as raw fruits, vegetables, and shellfish, are contaminated more easily.
Learn About Food Safety and Consumer Rights
If you contracted hepatitis A from contaminated food or water, you may be eligible to file a food safety lawsuit. As a consumer, you have a right to expect safe food and safety practices at restaurants, grocery stores, and other food establishments.
Manufacturers and distributors who fail to keep food safe may be liable for consumer illnesses. Contact Keep Food Safe to connect with an experienced food safety lawyer and explore your legal rights and options.
