Hepatitis A Virus: The Pathogen Behind Food-Related Sickness
In the wake of rising concerns about Hepatitis A, a highly contagious liver infection, it's essential to understand the precautions needed to safeguard your home environment. Hepatitis A, a member of the Hepatitis family of viruses, presents with a sudden onset of fever, fatigue, anorexia, abdominal pain, and jaundice due to liver inflammation. The illness lasts for up to two weeks, and it can be severe enough to require hospitalisation in some cases.
The primary cause of foodborne Hepatitis A is the contamination of water and food by food handlers. To prevent transmission within the home, meticulous handwashing, safe food and water consumption, environmental cleaning, and vaccination form the recommended hygiene strategy.
Hand hygiene is of paramount importance. Wash hands thoroughly with soap and water after using the toilet and before preparing or eating food. This is crucial because Hepatitis A spreads via the fecal-oral route, often through contaminated hands. Teaching children and all household members to wash hands properly, especially if any family member is sick, is also essential to reduce spread within the home.
Safe food and water handling practices are equally vital. Use water from a safe water supply for drinking and washing fresh produce. Clean sinks and counters with paper towels or clean cloths and hot soapy water before and after cooking food. Remove outer wilted and damaged areas before washing, and refrigerate remaining vegetables without washing, or dry with a paper towel or in a salad spinner.
Sanitise all food preparation surfaces after contact with raw foods. Use a commercial sanitiser for kitchens or make a sanitiser with 1 teaspoon of 6% chlorine bleach in 1 quart clean water. Use a thermometer to ensure that raw foods are cooked to safe temperatures; at least 185 degrees F to destroy Hepatitis A.
Avoid eating raw alfalfa and other raw sprouts, as they can be contaminated with Hepatitis A. Any food can be contaminated with the virus, with foods served cold or raw, such as salads, being most often implicated in foodborne illnesses.
Additionally, avoid touching the face, mouth, eyes, or nose with unwashed hands during caregiving or after contact with potentially contaminated materials. Only wash and prepare the amount you will use in one meal.
Vaccination against Hepatitis A is also a critical preventive measure and complements hygiene practices to provide long-term protection. The CDC estimates that there are over 1,500 cases of Hepatitis A each year in the United States.
In summary, adhering to these hygiene practices will significantly reduce the risk of Hepatitis A transmission at home. Wash hands with warm soapy water before and after handling raw foods, and always wash your hands after using the toilet or after changing a baby's diaper. Wash fruits and vegetables before eating them. By doing so, you can help protect your family and create a safer, healthier home environment.
[1] Centers for Disease Control and Prevention (CDC). (2021). Hepatitis A Transmission. Retrieved from https://www.cdc.gov/hepatitis/outbreaks/food/transmission.htm [2] World Health Organization (WHO). (2021). Hepatitis A. Retrieved from https://www.who.int/news-room/fact-sheets/detail/hepatitis-a [4] Food and Drug Administration (FDA). (2021). Hepatitis A. Retrieved from https://www.fda.gov/food/foodborne-pathogenic-microorganisms-and-other-adulterants/hepatitis-a
- Ensuring food safety is crucial in maintaining health-and-wellness, not only at restaurants but also in our homes, especially in the light of medical-conditions like Hepatitis A, which can be spread through contaminated food and drink.
- To safeguard your home from Hepatitis A, science recommends following a comprehensive hygiene strategy that includes meticulous handwashing, safe food and water handling, and environmental cleaning, in addition to vaccination.
- Nutrition plays a significant role in our lifestyle, and understanding how conditions like Hepatitis A affect our health can help us make informed choices about the food we eat, such as avoiding raw sprouts and other foods prone to contamination.
