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:

• Foodborne Pathogenic Microorganisms and Natural Toxins 1992 (Bad Bug Book)
• Hepatitis  - Centers for Disease Control and Prevention (CDC)
  
  
  

  Food Safety Project Director

  Catherine H. Strohbehn, PhD, RD, CFSP
  HRIM Extension Specialist
  Adjunct Associate Professor
  Hotel, Restaurant, and Institution Management
  Iowa State University
  Ames, Iowa, 50011-1121 USA
  Email: cstrohbe@iastate.edu

  
  Consumer and Processing Food Safety and Science

  Sam Beattie, PhD
  Food Safety Extension Specialist
  Department of Food Science and Human Nutrition
  Iowa State University Extension
  122A MacKay Hall
  Ames, Iowa, 50011-1121 USA
  Email: beatties@iastate.edu

• Article History
• Revision Date: 8/16/2006