Globally, Hepatitis A is the most prevalent form of acute viral hepatitis among categories A, B, C, and E, and it is caused by the Hepatitis A virus (HAV) . There is a global prevalence of HAV infection.
Each year, the World Health Organization (WHO) reports that there are approximately 159 million new HAV infections, which lead to approximately 1.5 million clinical cases and 39,000 fatalities.
Particularly when food handlers are the source of contamination, Hepatitis A virus (HAV) continues to be a prevalent foodborne pathogen. Even from a single distribution point, the virus’s high infectivity and environmental persistence enable it to survive on hands, surfaces, and food, thereby facilitating widespread transmission.
Food is a pertinent vehicle for the transmission of HAV to humans, and closed-setting environments, restaurants, and catering services have been identified as frequent sites of HAV outbreaks.
Food handlers are instrumental in the preparation of secure food, and they have the potential to transmit the HAV infection to susceptible individuals who consume their prepared food if they are infected. During the preparation or serving of food, a single food handler who is infected can transmit the virus to dozens or hundreds of consumers, resulting in a significant burden. In fact, food handlers have been acknowledged as a significant contributor to numerous reported infectious outbreaks on a global scale.
In numerous reported outbreaks, frozen or dried produce items, including berry fruits and leafy green vegetables, that do not require heating prior to ingestion have been the route of infection by HAV, frequently affecting a significant number of individuals.
To restrict the virus’s dissemination and transmission throughout the community, a prevention strategy is built through enhanced sanitary and hygienic conditions & vaccination of food handlers.
Effective measures to prevent the contamination of food and its transmission to others include the implementation of appropriate and consistent hand hygiene practices during food preparation and personal use.
Training on hand hygiene, the proper handling of uncooked food, and the encouragement of ailing food handlers to remain at home and seek medical attention may help prevent future cases. Additionally, we recommend that you receive vaccinations.
Source
- Dr. Hammad Ahmed
MBBS, DCH, DNB
Prachee Institute for Mother & Child Care
New Delhi, India
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