LETTERS: Food-borne viruses have long been recognised as a growing concern to the food industry and can potentially become a serious public health issue.
The Hepatitis A virus is responsible for most food-related outbreaks. Food with high risk of contamination of Hepatitis A include shellfish, oysters and fresh produce, such as salads, fruit and vegetables.
Restaurant food remains a common source of Hepatitis A as the virus often finds its way through infected workers.
It is transmitted via faecal-oral transmission, meaning that it's transmitted via food or water that has been contaminated by an infected person who probably handled food or water without washing their hands after going to the bathroom.
What is particularly troubling is that infected individuals can transmit the virus up to two weeks before exhibiting any symptoms, that they often transmit it before being aware they are infected.
Chefs, cooks, kitchen staff and other employees handling food and beverage can easily pass the virus through food, drinks, dishes, glasses and utensils used by patrons.
Thorough handwashing after using the bathroom and wearing gloves when handling food are key factors in preventing the spread of these viruses.
It is also important for diners to practise good hygiene. Washing hands before eating and after visits to the restroom are good habits.
The average time from exposure to onset of symptoms is about 28 days, with a relative range of 15 to 50 days.
Hepatitis A begins with a fever, reduced appetite, poor oral intake, nausea, vomiting, diarrhoea and general sense of malaise. Within a few days following the initial symptoms, an individual may note some jaundice, which is yellowish discoloration of the eyes and skin.
Additionally, they may have dark-coloured urine or light-coloured stools and experience abdominal pain and tenderness. Examination by a doctor may reveal that their liver and/or spleen are enlarged.
There is no specific treatment for Hepatitis A. All measures are purely supportive. The infection is self-limiting as it may last several weeks with relapsing symptoms. However, full recovery is expected although symptoms may persist for a few weeks before full recovery.
Workers at restaurants, grocery stores and supermarkets diagnosed with Hepatitis A should not work for at least two weeks after the onset of symptoms.
If they experience jaundice, they should not return to work for at least one week after its onset. Upon recovering from Hepatitis A, they cannot be reinfected, are immune for life and do not continue to carry the virus.
According to the World Health Organisation, the most effective way to prevent infection is to improve sanitation, practise proper handwashing and ensure clean and hygienic handling of food. Avoid sharing food, cutlery and drinks.
Avoid eating raw or undercooked shellfish. When travelling, particularly to places with poor sanitation, drink bottled water and avoid food that might have been prepared with contaminated water.
Hepatitis A immunoglobulin is a drug that contains antibodies against the Hepatitis A virus. It can be taken within two weeks of exposure to the virus.
It is about 85 per cent effective. Its effects are temporary and may last up to only three months. Hepatitis A vaccination is still the preferred choice for prevention.
Vaccines against Hepatitis A are available and do not cause any severe reactions, and the benefits of vaccinating oneself and one's family outweigh any risks.
The best thing to do is to consult a physician on options for vaccination.
DR HARPREET KAUR HARNAM SINGH
Consultant Internal Medicine Physician, Columbia Asia Hospital, Tebrau, Johor
The views expressed in this article are the author's own and do not necessarily reflect those of the New Straits Times