Illness usually occurs within 15 to 50 days after eating or drinking contaminated food or water. Symptoms of hepatitis A infection include fatigue, nausea, vomiting, abdominal pain, jaundice,...

A person can contract hepatitis A from consuming contaminated food or water. This can occur when a person with the virus prepares or touches food and drink after not washing their hands...

Hepatitis A is caused by hepatitis A virus (HAV). Transmission occurs by the fecal-oral route, either by direct contact with an HAV-infected person or by ingestion of HAV-contaminated food or water.

Hepatitis A can be prevented in restaurants, grocery stores, and other food establishments by following routine food safety procedures including: Only work symptom-free. Food workers that have vomiting, diarrhea, or jaundice MUST stay out of the restaurant until their symptoms have been gone for at least 24 hours.

Hepatitis A virus (HAV) is responsible for the majority of viral outbreaks of food origin worldwide, while hepatitis E virus (HEV) has also been gaining prominence as a foodborne viral agent in the last years, due to its zoonotic transmission through the consumption of uncooked or undercooked infected meat or derivatives.