Foodborne Illness Caused by Hepatitis A Virus
Hepatitis A, an inflammation of the liver caused by viruses, is a common health concern that can be spread through contaminated food. The virus, known as Hepatitis A Virus (HAV), can survive for extended periods on food items, particularly at low temperatures, and can remain infectious on frozen berries for months or on other foods depending on temperature and humidity conditions.
Common foods implicated in Hepatitis A foodborne illnesses include soft or frozen berries such as strawberries, raspberries, and blueberries, leafy greens like lettuce and spinach, fresh herbs, shellfish, and other fresh produce like carrots, bell peppers, melon, and dried tomatoes.
Proper food handling and sanitation play a crucial role in preventing HAV contamination. Food handlers must maintain strict personal hygiene, as even a single infected food handler can transmit the virus to hundreds of people through food preparation and distribution. Handwashing with soap and water is essential, especially after using the restroom or handling raw foods.
Sanitizing surfaces and utensils can help but may not completely eliminate the virus, given its environmental stability. Cooking foods thoroughly to an internal temperature of at least 185 degrees Fahrenheit (85°C) for one minute effectively inactivates HAV and prevents infection. Vaccination of food handlers is also an important preventative measure to reduce the risk of transmission and outbreaks.
Contamination can occur at any stage in the food supply chain, so good agricultural practices and clean water sources are important to minimize viral contamination outdoors. To control Hepatitis A in your home, wash hands with warm soapy water before and after handling raw foods, and always wash your hands after using the toilet or after changing a baby's diaper. Wash fruits and vegetables before eating them.
It's important to note that anyone can get Hepatitis A, but persons with low immunity due to a chronic disease are especially susceptible. The Centers for Disease Control and Prevention (CDC) estimates that there are over 1,500 cases of Hepatitis A each year in the United States.
In summary, avoiding consumption of raw or undercooked shellfish, thoroughly washing produce, ensuring proper cooking, maintaining rigorous hygiene practices among food handlers, and vaccination are key strategies to prevent Hepatitis A contamination in food. By following these guidelines, you can help protect yourself and others from this potentially harmful virus.
[1] Centers for Disease Control and Prevention. (2021). Hepatitis A. Retrieved from https://www.cdc.gov/hepatitis/hav/outbreaks.htm [2] Food and Drug Administration. (2021). Hepatitis A. Retrieved from https://www.fda.gov/food/foodborneillnesscontaminants/hepatitis-a [3] World Health Organization. (2021). Hepatitis A. Retrieved from https://www.who.int/news-room/fact-sheets/detail/hepatitis-a [4] United States Department of Agriculture. (2021). Hepatitis A. Retrieved from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-food-safety/hepatitis-a [5] European Food Safety Authority. (2021). Hepatitis A. Retrieved from https://efsa.europa.eu/en/topics/topic/hepatitis-a
[1] Adhering to a health-and-wellness focused lifestyle that emphasizes good food safety practices is crucial in preventing Hepatitis A, a viral liver inflammation often transmitted through contaminated food and drinks.
[2] To minimize the risk of Hepatitis A contamination, it's advisable to integrate proper nutrition, like washing produce extensively before consuming, avoiding raw or undercooked shellfish, and ensuring thorough cooking of food to an internal temperature of at least 185 degrees Fahrenheit (85°C) for one minute.
[3] Enhancing scientific understanding of food safety and nutrition, along with promoting health-and-wellness, lifestyle choices and clean water sources in agriculture, contributes significantly to the prevention and control of Hepatitis A infections on a broader scale.
