Hepatitis A is the only common vaccine-preventable foodborne disease in the United States (Fiore, 2004). It is one of five human hepatitis viruses that primarily infect the human liver and cause human illness. Unlike hepatitis B and C, hepatitis A doesn’t develop into chronic hepatitis or cirrhosis which are both potentially fatal conditions (Mayo Clinic, 2006); however, hepatitis A infection can still lead to acute liver failure and death.
Hepatitis A is relatively uncommon in nations with developed sanitation systems such as the United States. Nevertheless, it continues to occur here, and approximately one-third of the United States population has been previously infected with hepatitis A (Fiore, 2004).
Viral hepatitis is a major public health concern in the United States, and a source of significant morbidity and mortality. Each year, approximately 30 – 50,000 cases of hepatitis A occur in the United States. Direct and indirect costs of these illnesses exceed $300 million, including wage loss and medical expenses. Adults who become ill miss an average of 27 work days per illness. Eleven to 12 percent of persons infected are hospitalized, and 100 people die as a result of acute liver failure annually in the United States due to hepatitis A (CDC, 2007). The unfortunate aspect of these statistics is that with 21st Century medicine, hepatitis A is totally preventable and cases—especially outbreaks relegated to food consumption—need not occur.
The hepatitis A virus or “HAV” is relatively stable and will survive for up to a month at ambient temperatures in the environment, but can be inactivated by heating to 185°F (85°C) or higher, or exposure to formalin or chlorine.Continue Reading About Hepatitis A Food Poisoning
Business at Whitey’s has taken a hit over the 
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