The Food and Drug Administration (FDA) has linked an ongoing hepatitis A outbreak to frozen strawberries and other frozen berry blends sold at popular retail chains, including Walmart, Costco, and HEB. These products, often used in smoothies, have led to a voluntary recall in an effort to contain the spread of this highly contagious liver infection. While no illnesses have been reported so far, the recall serves as a reminder of the dangers lurking in everyday food items.
Hepatitis A, caused by the hepatitis A virus (HAV), spreads through contaminated food and water, often as a result of poor sanitation. Recent recalls are part of a concerning trend, with strawberries being at the centre of several outbreaks in recent years. However, strawberries are not the only food at risk. Many other foods, especially those handled improperly, can also carry the virus.
A History of Recalls Linked to Strawberries
This latest outbreak is far from an isolated incident. In April, another hepatitis A outbreak prompted the recall of frozen strawberries from major retailers such as Costco and Trader Joe’s. Last year, fresh organic strawberries were identified as the source of a multi-state hepatitis A outbreak in the United States. And in 2016, yet another outbreak was traced back to frozen strawberries.
The frequency of such outbreaks involving strawberries raises questions about food safety practices and the vulnerability of this popular fruit to contamination. Yet, strawberries are only one piece of the puzzle. Other foods are equally susceptible to contamination if handled improperly.
Which Foods Are at Higher Risk of Hepatitis A Contamination?
Hepatitis A can potentially contaminate any food, but certain items carry a higher risk. According to Dr. Victor Chen, an assistant professor of medicine at Johns Hopkins University, raw vegetables, including salads, fruits, shellfish, ice, and water are particularly prone to contamination.
The virus can be transmitted if food is handled by an infected person or washed in contaminated water. Several previous food-related outbreaks of hepatitis A have been linked to raw scallops, frozen tuna, blackberries, and even pomegranate seeds. While these incidents may be less frequent in the U.S., they underscore the risks associated with a wide range of foods.
Does Organic Produce Pose a Higher Risk?
Some consumers may believe that organic produce offers protection from such risks, but experts warn otherwise. Organic produce does not guarantee immunity from hepatitis A contamination. A 2016 study revealed that there have been more foodborne outbreaks associated with organic foods than conventionally grown ones in the U.S. between 1992 and 2014.
With the rise in the popularity of organic produce, there has been a corresponding increase in foodborne illness outbreaks linked to these items. Dr. Chen points out that the risk of contamination is more closely tied to poor sanitation and hygiene than the farming method itself, meaning that both organic and conventional produce can be equally vulnerable.
How Is Hepatitis A Transmitted?
The hepatitis A virus is primarily transmitted via the ingestion of contaminated food or water. This typically occurs through the fecal-oral route, where the virus is spread through contact with the stool of an infected person. For example, contaminated water used to rinse food or improper hand hygiene during food handling can lead to widespread contamination.
Other forms of transmission include not washing hands after coming into contact with contaminated surfaces, diapers, or engaging in certain sexual activities such as oral-anal contact. Ultimately, the virus enters the body through ingestion.
Symptoms and Diagnosis
Hepatitis A can take up to two weeks for symptoms to appear, during which time individuals may unknowingly spread the virus. Common symptoms include nausea, diarrhoea, loss of appetite, fever, and fatigue. In more severe cases, particularly among people over the age of 50 or those with pre-existing health conditions, complications such as liver failure or death can occur.
A blood test is required to confirm an infection, and while most people recover within three months without any long-term liver damage, it’s essential to be aware of the signs and symptoms to prevent further spread.
How to Protect Yourself from Hepatitis A
There are several steps you can take to reduce your risk of contracting hepatitis A. Vaccination is the most effective method, offering 95% protection for over 10 years, and potentially as long as 30 years. The vaccine is recommended for anyone over the age of 12 months.
Maintaining good hygiene is also crucial. Washing your hands thoroughly with soap and warm water for at least 20 seconds after handling food, using the bathroom, or changing nappies can help prevent the spread of the virus. It’s also vital to sanitise surfaces used in food preparation.
For those travelling to areas with a high prevalence of hepatitis A, experts advise avoiding raw fruits and vegetables, shellfish, and untreated water. Boiling water before drinking or using bottled water is recommended to minimise the risk of infection.
Stay Informed About Recalls
Finally, staying informed about FDA recalls and food safety alerts can help you avoid potentially contaminated products. Following these announcements and returning or disposing of recalled items can significantly reduce your risk of contracting hepatitis A.
The rise in hepatitis A outbreaks highlights the importance of vigilance when it comes to food safety. By taking simple precautions, you can protect yourself and your family from this highly contagious virus.
