After the listeria outbreak that hit Australia this February, concerns of other food-borne illnesses, such as hepatitis A, are on the public’s radar.

The most common food borne disease was found in frozen berries in 2015 and 2017 in Australia. Berries found in Nanna and Creative Gourmet brands were recalled and taken off supermarket shelves.

What hepatitis A?

The word ‘hepatitis’ means inflammation or swelling of the liver. This can be by chemicals, drugs or by different kinds of viral infections. Hepatitis A is the only common food-borne disease.

While hepatitis B and C can turn into chronic hepatitis, hepatitis A does not but it can lead to liver failure and death.

How do you get hepatitis A?

The virus is spread by the faecal-oral route which includes contaminated food, water, handling nappies, linen and towels from an infectious person.

It can also be contracted through direct contact with an infectious person.

A blood test will show if a person tests positive to the virus. It will show up in a person’s blood 10 to 12 days after a person is infected.

Can you catch it from food?

Yes. The foods and drinks most likely to be contaminated are fruits, vegetables, shellfish, ice, and water.

In cases of food, it is usually contaminated by the person preparing the food. The food handler will probably not know they have the virus, as it is most likely to be passed on in the first two weeks of illness. This is before symptoms begin to show.

What are the symptoms?

The early symptoms include muscle aches, headache, loss of appetite, abdominal discomfort, fever, weakness and fatigue. These usually appear around 28 days after the infection.

70 per cent of patients develop later symptoms that include jaundice, yellowing of the skin, eyes and mucous membranes.

Is hepatitis A preventable?

Yes. Hepatitis A is completely avoidable, thanks to a vaccination introduced in 2006. Once a person contracts the food-borne disease, there is no direct treatment for the virus.