Can Eating Seafood Cause Hepatitis A?

Hepatitis A is a contagious liver disease caused by the hepatitis A virus (HAV), which spreads primarily through the fecal-oral route. Consuming contaminated seafood can indeed pose a risk of infection. The virus is known for its resilience in the environment, capable of surviving for up to one month in polluted environments and up to three months in seafood and other aquatic products.

How Does Hepatitis A Spread Through Seafood?

Seafood can become contaminated if harvested from polluted waters or handled improperly during processing. If the seafood is infected with HAV and is not properly cooked or sanitized before consumption, it can act as a vehicle for transmitting the virus. This can lead to localized outbreaks or even widespread epidemics, especially in areas where food safety regulations are not strictly followed.

Symptoms and Diagnosis of Hepatitis A

Hepatitis A typically presents as an acute illness, with symptoms appearing suddenly. Common signs include fatigue, loss of appetite, nausea, vomiting, and abdominal discomfort. Some individuals may also develop jaundice, characterized by yellowing of the skin and eyes. Blood tests often reveal elevated liver enzymes and bilirubin levels, indicating liver inflammation.

Treatment and Prognosis

Unlike chronic forms of hepatitis, hepatitis A does not lead to long-term liver damage. Most patients recover fully with appropriate rest and supportive care. While the illness can be uncomfortable and disruptive, the prognosis is generally excellent, and once recovered, individuals develop lifelong immunity to the virus.

Prevention Tips

To reduce the risk of hepatitis A from seafood, it is essential to follow safe food handling practices. This includes cooking seafood thoroughly, washing hands before handling food, and ensuring that seafood is sourced from reputable suppliers. Additionally, vaccination against hepatitis A is a highly effective preventive measure, especially for those who frequently consume raw or undercooked shellfish.