Hepatitis A Virus (HAV)

What is Hepatitis A Virus (HAV)?

Hepatitis A virus (HAV) is one of five hepatitis viruses. Not recognized as one of the deadly hepatitis viruses, hepatitis A virus (HAV) causes inflammation of the liver. Hepatitis A virus (HAV) is typically passed on from person to person contact, but outbreaks related to foodborne and waterborne sources have also been reported. The hepatitis A virus (HAV) is common, particularly in less-developed countries.

What are the illnesses associated with Hepatitis A Virus (HAV)?

Hepatitis A is the illness caused by the hepatitis A virus (HAV). Hepatitis A can cause inflammation of the liver, but hepatitis A is an infection that usually resolves without complications in a few weeks.  However, it has been known to flare up months after the initial acute infection.

How is Hepatitis A Virus (HAV) transmitted?

After the hepatitis A virus infects a victim the infected individual will shed the virus in their feces for a few weeks around the time of onset. The virus is then spread through the fecal-oral route in person to person encounters. This happens when improper hygiene practices are followed. The same scenario can occur in foodborne situations; improper hygiene practices can lead to food being infected when it is being prepared and the hepatitis A virus (HAV) is passed along to the unsuspecting consumer. Drinking water can be infected with the hepatitis A virus (HAV) if the water’s source is compromised with sewage or wastewater.

What foods are most at risk for Hepatitis A Virus (HAV) contamination?

Anyone who eats food prepared or served by an individual infected with the hepatitis A virus (HAV) is at risk of contracting hepatitis A. Hepatitis A virus (HAV) food contamination is a matter of the food coming into contact with an infected individual and not a matter of the food being improperly cooked or infected during manufacturing and processing. Foods served raw or cold have been associated with outbreaks as well as foods served in large volume settings such as cafeterias and fast-food restaurants.

Drinking water that has had its source contaminated with sewage from septic tanks or runoff is also at high risk for contamination with the hepatitis A virus (HAV). Drinking waters that are not treated with sanitizing agents like chlorine are at higher risk than treated waters.

What can you do to help avoid Hepatitis A Virus (HAV)?

Good personal hygiene and hand washing habits help prevent the spread of hepatitis A virus (HAV). People infected with the hepatitis A virus (HAV) should avoid working with food and serving food. Hepatitis A vaccines can be given to people at high risk of acquiring the infection, such as travelers to developing countries where the virus is widespread or daycare workers who work with children who might not practice the best hygiene habits.

These safety suggestions can be helpful at controlling the cross contamination threats posed by a contaminated food product, but the only way to assure you are safe from foodborne illness is to never contact a contaminated food product in the first place.

According to the CDC, the responsibility of food safety does not rest in the hands of the consumer. Quoting the CDC’s website,” In the end, it is up to the consumer to demand a safe food supply; up to industry to produce it; up to researchers to develop better ways of doing so; and up to government to see that it happens, to make sure it works and to identify problems still in need of solutions.”

Who is at the greatest risk for Hepatitis A Virus (HAV) infection?

Anyone who comes into contact with the hepatitis A virus (HAV) and has not been vaccinated against the virus is at risk of acquiring a hepatitis A infection. Individuals with occupations that put them in situations in which they might contact feces, such as daycare workers and hospital workers, are at higher risk. Also at high risk are international travelers who visit developing countries.

What are the symptoms of Hepatitis A Virus (HAV) infection?

Onset of the hepatitis A virus infection occurs anywhere from 15 days to 50 days after ingesting the pathogen but the average onset time is about 28 days. People infected with hepatitis A virus might also experience:

• Fatigue and general malaise
• Abdominal pain
• Nausea
• Fever
• Liver inflammation
• Jaundice

Hepatitis A Virus (HAV) does not always present with symptoms. According to the CDC greater than 80% of adults show symptoms associated with hepatitis A virus, but for the majority of children, an infection with hepatitis A virus is asymptomatic and many infections in children go unrecognized or undiagnosed.

What are the complications that can occur from a Hepatitis A Virus (HAV) infection?

Hepatitis A usually resolves without further complication, but about 10-15% of people infected with hepatitis A have a return of the illness within the first six months after the initial onset.

Acute liver failure from an infection of hepatitis A virus is not common, but can occur. Individuals with preexisting liver conditions are at higher risk of developing complications from hepatitis A.

Advocating for Food Safety

The foodborne illness attorneys at Neblett, Beard & Arsenault promote food safety through legal advocacy, information outreach and analysis of food poisoning outbreaks.  The food poisoning lawyers at Neblett, Beard & Arsenault have helped people harmed by contaminated foods or beverages, including clients in Texas, Arkansas, Mississippi, Louisiana and across the country.

If you or a loved one has suffered serious complications from a foodborne illness, please contact Neblett, Beard & Arsenault for a free evaluation of your case. Contact our firm by calling 1-800-256-1050 or use our online contact form.