A viral infection of the liver spread through contaminated food and water or by infected food handlers with poor hand hygiene.
It spreads by the faecal-oral route, usually from an infected food handler with poor hand hygiene, or from raw shellfish and fresh produce contaminated with sewage-polluted water. Foods eaten raw or lightly cooked carry the most risk.
Hepatitis A has a long incubation of about 15 to 50 days, so illness shows up weeks after eating contaminated food. This delay can make outbreaks difficult to trace back to a source.
Symptoms include tiredness, fever, loss of appetite, nausea, stomach discomfort, dark urine and jaundice, a yellowing of the skin and eyes. Illness can last several weeks and tends to be more severe in adults.
No. They must not handle food and should follow exclusion advice from their doctor and health unit, since they can be infectious before symptoms appear. Strict handwashing after using the toilet is the key preventive control.
Yes, a hepatitis A vaccine is available and is recommended for people at higher risk, including some travellers and certain occupational groups. Good hygiene and safe food sourcing remain essential alongside vaccination.