What is it?

Hepatitis A is a virus classified under the entervirus group of the Picornaviridae family. It is usually a mild illness characterized by sudden onset of fever, malaise, nausea, anorexia, and abdominal discomfort, followed in several days by jaundice. Recovery takes about 1 to 2 weeks.

The incubation period can vary from 10 to 50 days. Communicability starts early in the incubation stage to about a week after the start of the symptoms. The disease is often spread by people who have not yet shown symptoms.

What foods are associated with Hepatitis A?

The virus is excreted by people who are infected. Therefore water supplies that are contaminated by sewage are at risk. Poor personal hygiene (handwashing) can lead to foods becoming contaminated as well.
Cold cuts, sandwiches, fruits (& juices) milk (& its products) salads, shellfish and ice have all been implicated in outbreaks.

How can you avoid getting sick?

Hepatitis A can survive for a long time at room temperature in food and on surfaces and objects. It is not affected by cold or freezing but it can be destroyed by heating foods to >85°C (185°F) for one minute. Chlorination of water supplies is also effective against the virus

Hepatitis A can be prevented by good hygiene and sanitation.

Wash your hands before you eat and always after you use the washroom.

Wash fruits and vegetables before consuming.

Avoid eating raw shellfish.

Cook foods thoroughly.

Vaccines are available if you have been exposed or if you are traveling to an area with a high incident rate.