Hepatitis

Inflammation of the liver, most often caused by viral infection. From a food-safety perspective, hepatitis A and hepatitis E matter most: both can reach consumers through food or drinking water contaminated with faeces. Risky vehicles include shellfish harvested from polluted waters, fresh produce irrigated or washed with contaminated water, and ready-to-eat meals prepared by infected food handlers. These viruses survive in the environment for long periods and resist many common stresses. Prevention therefore rests on safe drinking water, effective sanitation, vaccination where available, and strict personal and operational hygiene during food preparation and service.