Common Foodborne Illnesses: Hepatitis

What Is Hepatitis?

Hepatitis A is a liver infection caused by the hepatitis A virus. It is less severe than other foodborne illnesses, but the symptoms can lead to more severe problems. The disease is spread through food or water contaminated by feces from an infected person. This is often from lack of proper sterilization of tools used in food preparation or hand washing.

Causes

The infection starts as a virus that lives inside raw or undercooked shellfish from contaminated waters, raw produce, contaminated drinking water, uncooked foods, and cooked foods that are not reheated after contact with an infected person. The virus can be spread through contact with an infected person, too. Diarrhea, dark urine, jaundice of the skin, fever, headache, nausea, abdominal pain, and loss of appetite are typically symptoms of the virus and can be pinpointed and treated before affecting any other people the infected person might come in contact with.

Treatment

Hepatitis A can usually be prevented if you avoid eating raw oysters or other raw or undercooked shellfish, and only use the most sanitary conditions when preparing and eating food. Vaccinations are available for adults and children to prevent risk from exposure to hepatitis A.

However, the condition clears up on its own between one to two months after contracting the infection, so it is less severe than some forms of food contamination. Rest and adequate hydration can help fight off the infection. The National Institutes of Health can be consulted in order to learn more about vaccinations against such infections, and when to receive such vaccinations, along with their importance.