Hepatitis A: A Virus that Causes Foodborne Illness

HYG-5579

Family and Consumer Sciences

Date:

04/09/2026

Kathy Tutt, Assistant Professor, Family and Consumer Sciences, Ohio State University Extension—Clark County

Hepatitis is an inflammation of the liver, a condition caused by a family of viruses that includes Hepatitis A, B, and C. Hepatitis A is a pathogen found in human feces. Contamination of water and food by food handlers who are infected with Hepatitis A and practice poor personal hygiene is the main cause of the foodborne illness. Contamination can occur at any point in the food chain—growing, harvesting, processing, handling, or even after cooking.

Symptoms of Illness

Hepatitis A presents with sudden onset of fever, fatigue, anorexia, and abdominal pain. An infected person may have jaundice for several days because of liver inflammation. Symptoms appear 10–50 days after exposure to the virus, depending on the dose of virus particles ingested. The illness usually lasts less than two weeks, however 10%–15% of people may have prolonged or relapsing symptoms for up to six months (Centers for Disease Control and Prevention [CDC], 2025b).

Public Health Consequences

The exact number of Hepatitis A cases that occur each year is hard to determine because many people attribute their illness to the flu. The local health department and Centers for Disease Control and Prevention (CDC) cannot record the number of cases accurately unless the ill person seeks medical care, which is unusual in mild cases. The CDC has calculated an estimated number of cases of Hepatitis A based on corrections for underreporting, misdiagnosis, and the number of cases not caused by contaminated food.

The number of infections, hospitalizations, and deaths has increased in recent years due to large-scale outbreaks. In 2023, 2,265 cases of Hepatitis A were reported in the United States, but the CDC estimates the actual number was closer to 4,500 due to underreporting. There were 118 Hepatis A related deaths in 2022 in the United States (CDC, 2024). Eating contaminated food is uncommon in the United States, but outbreaks have occurred, often linked to imported frozen or fresh produce like strawberries, blueberries, scallops, and pomegranate seeds. Most recent outbreaks have been person-to-person.

Risk Factors

Anyone unvaccinated can get Hepatitis A, but people who have low immunity due to a chronic disease are especially susceptible. Hepatitis A is found in human feces and anyone who comes in contact with the virus in the environment or contaminated food can become ill. If an infected person touches food or water, then the virus can be passed along to another person.

Foods Implicated

Any food can be contaminated with Hepatitis A. The foods most often implicated in foodborne illnesses are foods served raw or undercooked, such as produce, shellfish, and salads. The good news is this virus does not multiply in food or water like bacteria. If you are traveling in an area that appears to have polluted water, drink bottled beverages without ice. Avoid uncooked foods.

How Can You Control This Pathogen In Your Home?

1. Wash hands with warm soapy water before and after handling raw foods.

First, wet your hands.
Add soap to your hands.
Rub both sides of your hands for at least 20 seconds.
Rinse thoroughly.
Air dry or dry your hands with a clean towel or paper towel.
Be sure to wash your hands with warm, soapy water before and after handling raw foods.
Always wash your hands after using the toilet or after changing a baby's diaper.
Prepare food for yourself but not others if you are ill with diarrhea.

2. Wash fruits and vegetables before eating them.

Do not eat raw alfalfa and other raw sprouts.
Use water from a safe water supply for drinking and washing fresh produce.
Remove outer wilted leaves and any damaged areas before washing produce.
Only wash and prepare the amount you will use in one meal.
Refrigerate remaining vegetables without washing. For those you have already washed, dry with a paper towel or in a salad spinner before refrigerating.

3. Thoroughly wash knives, cutting boards, and food-preparation surfaces with hot water and soap after contact with raw foods.

Clean sinks and counters with paper towels or clean cloths and hot soapy water before and after cooking food.
Wash knives, cutting boards, and counters with hot water and soap after you work with raw food.
Scrub your cutting board with dish soap. If your cutting board is not made of wood, you can usually put it into the dishwasher.
Sanitize all food preparation surfaces after contact with raw foods. Use a commercial sanitizer for kitchens or make a sanitizer with 1 teaspoon of 6% chlorine bleach in 1 quart of clean water.

4. Use a thermometer to make sure that raw foods are cooked to safe temperatures; at least 185 degrees Fahrenheit for 1 minute to destroy Hepatitis A.

The only way to be sure food is heated to at least 185 F is to use a food thermometer to check.
Note: Foods cooked to 185 F are usually considered overcooked and of low quality. It is best to avoid contamination of raw foods with Hepatitis A so it will not be necessary to decontaminate foods by cooking to high temperatures.