Although not typically recognized as a foodborne illness, Hepatitis A can be contracted when eating food prepared by an infected individual who has not followed proper food safety procedures. Additionally, victims can contract Hepatitis A if they come in contact with contaminated fecal matter and then some how ingest this contaminant. Hepatitis A can also be found in contaminated food or water. In 1995, a Hepatitis A vaccine was initially offered causing a decline in newly emerging Hepatitis A cases. In Louisiana in 2007, there were 0.7 cases per 100,000 individuals reported to the CDC. Texas showed a slightly higher Hepatitis A incidence rate per 100,000 individuals in 2007 with 1.1.
Hepatitis A symptoms include jaundice, fever, nausea, and vomiting. Individuals who have contracted Hepatitis A may also experience joint pain as well as a decrease in appetite. Hepatitis A can incubate between 15 and 50 days. Symptoms of Hepatitis A normally last approximately sixty days; however, Hepatitis A relapses are not uncommon. High rates of asymptomatic Hepatitis A cases are common in young children. However, in other age groups, 70 percent of individuals experience jaundice in relation to the onset of Hepatitis A. Hepatitis A is not chronic. If someone is exposed to Hepatitis A, they can receive an immunoglobulin shot. If the Hepatitis A immunoglobulin shot is received within two weeks of contact with the virus, that is when the vaccine is most effective.
Richard J. Arsenault, 2010
