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 ScienceSam 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