Hepatitis A—On the Upswing
We all know that the leading cause of foodborne illness is norovirus, but there is another virus that should also be of concern to everyone–hepatitis A. According to the Centers for Disease Control and Prevention, since 2016 29 states have reported nearly 25,000 hepatitis A illnesses with 60% requiring hospitalization and 244 deaths. The number of cases increased nearly 70% between 2016 and 2017. This uptick in cases is cause for concern for everyone–state and local health departments, healthcare professionals, individuals, and for those of us in foodservice.
So just what is hepatitis A? It is a virus that is carried by humans and animals. Like other viruses, hepatitis A requires a living host in order to grow. People can contract hepatitis A from water, food, or a contaminated surface. Those at most risk are individuals who use drugs, experience unstable housing or homelessness, are incarcerated, or have chronic liver disease. Hepatitis A results in liver disease, noted by the appearance of jaundice at advanced stages of the disease. Typically there are no long-term effects of hepatitis A but an individual can continue to be a carrier for some time.
What can you do to prevent getting the viral liver disease? Like many other battles, the best defense is a good offense. The best strategy is to get vaccinated for the virus. Consult a physician about the use of vaccination as a preventative measure. If you know you have come in contact with a person with hepatitis A or live in an area experiencing an outbreak, we strongly encourage you to consider having a conversation with your physician. If you have been exposed, the vaccine is effective for up to two weeks following the exposure.
When epidemiologists examine investigation reports, the cause of the hepatitis A incident or outbreak cannot always be identified. One example of a current hepatitis A outbreak was tracked back to blackberries (although we don’t know if it was due to water, human contact, or something else). Blackberries sold in two stores in six Midwestern states resulted in 18 people contracting hepatitis A. The distributor services 11 states, so more states may be involved. The berries were sold in September 2019, but as late as mid-November two new cases were identified. You might wonder why it took from September until November for cases to be identified in a product that is perishable. Two reasons may explain: first, some people may have frozen the berries for use later. (Contrary to popular thinking, freezing does not kill viruses or bacteria, it simply slows growth). Second, it may take up to 50 days or more for symptoms to appear in a person and for the virus to be identified. Because of the possibility of freezing, additional cases are expected before the outbreak is over.
Hepatitis A causes a serious illness, and it is important to understand what it is and how to mitigate its impact. Be sure to read our second blog this month to get more information on mitigation strategies that can be used in retail foodservices, and in our personal lives. Also, be sure to tune in to the January SafeBites webinar on January 21 to learn more. Risk nothing!
Keeping Food Safe While Serving Outdoors
This afternoon I met some friends for lunch and as I drove through our beautiful downtown area in Manhattan, KS, I noticed that many people were taking advantage of the gorgeous weather and dining outside with friends. For our local community - outdoor dining is one of the remnants of COVID that we actually have come to enjoy on beautiful days. With spring in full swing and summer just around the corner, many foodservice operations are taking advantage of the warm weather by offering outdoor dining options.
The Importance of Air Gaps in Providing Safe Food to All
Late last month, I was exploring job tasks that are important for entry-level foodservice managers to understand related to food safety. The usual items that you would suspect were on the list were certainly included – foodborne outbreaks; temperature danger zone; physical, biological, and chemical contamination; personal hygiene and proper glove use; HACCP systems, etc. But one thing I noticed was missing that really is integral to protecting the food supply in any foodservice operation is air gaps.
Flour Safety: Don’t Let E. coli become the Secret Ingredient in your Cake.
Earlier this month, we started to see information coming out about a foodborne illness outbreak from an unlikely source – flour. As of early-April, 12 people had fallen ill, and three people had been hospitalized as a result of flour contaminated with Salmonella. While the outbreak is still in its early stages, no individuals have died because of their illness. A specific source has not yet been identified in the outbreak, but all who have fallen ill have reported eating raw batter or dough due before developing symptoms – and flour has been identified as the only common ingredient in these batters and doughs.
Be Proactive and Don’t End Up in Food Safety Jail!
Ok, I admit – there really is no food safety jail. But there is jail and, while it is uncommon, you can be sent there for not practicing food safety. Just the other day, I ran across a news report about two individuals in Wales who were sent to jail (albeit a suspended sentence) for “failing to take action to protect food from the risk of contamination; placing unsafe food on the market; failing to comply with a Remedial Action Notice and operating the business without approval after permission to supply seafood was suspended.”
