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!

The Physical Elements of Food Service Hand Hygiene – Part I

September is National Food Safety Education Month and the theme has a rhyme to it – “Keep Hands Clean with Good Hygiene”. Hand washing is one of the public’s best defenses against the spread of both common and rare, even life-threatening, diseases including those caused by food, and against gastrointestinal infections caused by such organisms as the Norovirus, which plagues the cruise ship industry and food service in general.

The Incredible, Edible Egg Safety Quiz

This nutritious, delicate food is a part of many food service menus as a main course and one of the most common ingredients. The U.S. Dept. of Agriculture says Americans consume an average of 234 eggs per person per year. Eggs have also been the source of some significant foodborne outbreaks in the U.S. from one specific type of Salmonella. While eggs are an important source of protein in the diet, an estimated 1 in 20,000 eggs in the U.S. supply will contain the SE (Salmonella Enteritidis) bacteria and can cause illness if eaten raw in foods or not thoroughly cooked before consumption.

Fetching a Pail of Good, Safe Water

In the ambitious fight for food safety, don’t overlook the safety and quality of the crystal clear liquid coming out of your faucet. The United States has controls in place to ensure we have potable (safe) water that is treated and filtered to make it taste better and have no odor. Water standards and treatment are also important in food service so we don’t need a repairman twice a year to chip away the block of lime on the dishwashers heating element with a hammer and chisel in order to replace it.