Hepatitis A is a virus that is found in the feces of infected individuals. It can contaminate many types of food in addition to water, and is commonly linked with ready-to-eat foods; however, it has also been linked to shellfish that has been contaminated by sewage.

The virus is primarily transmitted to food when an infected foodhandler touches food or equipment with fingers that have feces on them. While eating only a small amount of the virus can make a person sick, the symptoms may not show for weeks even though the person can be very infections. Cooking DOES NOT destroy Hepatitis A.

The most common symptoms of Hepatitis A are: fever, general weakness, nausea, abdominal pain, and jaundice (appears later).

Aside from the most important prevention measure (practicing good person hygiene), other prevention methods include:

1. Keep employees who have jaundice out of the operation.

2. Keep employees who have been diagnosed with Hepatitis A out of the operation.

3. Wash Hands.

4. Minimize bare-hand contact with ready-to-eat food.

5. Purchase shellfish from approved, reputable suppliers.

Hepatitis A has an available vaccine. Because I was to be teaching in South Korea,it was recommended that I receive the vaccine. I had already received one dose as a foodservice manager in Las Vegas, from the Southern Nevada Health District, so I received a booster, which should protect me for at least 15 years. If a person is exposed to Hepatitis A from an infected person, the vaccine is effective if administered within two (2) weeks of exposure. For more information on this, click here.

If you have any questions about anything that is presented in these lessons, or have a question about anything regarding food safety, please feel free to contact me.

Check Dr. Mc Keown’s blog daily to see what information we have to share during September, the #National #Foodsafety #Education Month, #NFSM.

Tomorrow’s lesson: When should you wash your hands?