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	Cabinet for Health Services
	Hepatitis A Precautions

Press Release Date:	Nov. 20, 2003
Contact:	Anita Travis, 502-564-7181

FRANKFORT. Ky. (Nov. 20, 2003) -- Kentucky public health officials continue to closely monitor a recent hepatitis A outbreak, which appears to be associated with eating raw or lightly cooked green onions (scallions) in at least two commercial restaurant chains located in Pennsylvania. In light of these recent outbreaks, the Kentucky Department for Public Health's Food Safety Branch is taking this opportunity to provide consumers with some general information regarding hepatitis A and guidelines for ensuring the safety of raw produce and vegetables prepared at home or consumed in the restaurant setting. Hepatitis A is a liver disease that usually develops within six weeks of an exposure. In healthy individuals, Hepatitis A is a usually mild disease characterized by jaundice (yellow discoloration of the skin), fatigue, abdominal pain, loss of appetite, nausea, diarrhea, and fever. Those with a compromised immune system, including the elderly, young children, pregnant women, organ transplant recipients, and individuals taking medications may be at risk of experiencing more severe symptoms. The disease is typically spread by an infected person who does not properly wash his or her hands before handling ready-to-eat foods, such as fruits and vegetables. Hepatitis A and other food borne illnesses can also be spread by fruits and vegetables that have came in contact with contaminated water or soil. Because of the high temperatures involved, properly cooked foods are of less risk in the transmission of hepatitis A. Cooking minimizes the risk of illness by reducing or eliminating the virus or other pathogens. Contaminated foods that do not undergo cooking, or those that are lightly cooked, such as fruits and vegetables, are often at greater risk of transmitting hepatitis A. "It’s important to remember how Mother Nature designed these foods," said Anita Travis, manager of the Food Safety Branch. "These are foods that are typically grown outdoors and, in the case of produce, in the soil." Consequently, "this environment offers an ideal setting for contamination by a number of foodborne pathogens, including hepatitis A." Additionally, given the globalization of our food supply, long-distance transportation offers another avenue for possible product contamination, Travis said. The Food Safety Branch offers the following suggestions for minimizing microbial contamination on fresh fruits and vegetables: · Consumers should thoroughly scrub and rinse the outside of all produce before cutting or slicing. In the case of lettuce and other leafy produce items, the outer leaves should be discarded. Remember, particularly if the food will not be cooked, the combination of scrubbing and water under pressure will reduce the number of pathogens that might be on the product. · Proper hand washing remains one of the most effective tools in the prevention of foodborne illness. Food contamination by unclean hands is a common cause of foodborne illness. Persons preparing food should always thoroughly wash their hands (brisk scrubbing and rinsing for at least 20 seconds under warm water) before preparing ready-to-eat foods, including fruits and vegetables. Hands should be washed after using the restroom, after handling uncooked meat, poultry or fish; and after any other activity that contaminates the hands. · If stored in the refrigerator, fresh fruits and vegetables should be stored in a manner that prevents contamination from the juices of raw meat, poultry and fish. Cleaned fruits and vegetables should not be stored with fruits and vegetables that have not been washed. · Produce should not be cut on the same cutting board or cutting surfaces as raw meat, poultry or fish. A separate cutting board or surface should be used for clean, rinsed fresh fruits and vegetables. Persons who are experiencing symptoms that could be Hepatitis A should consult their health care providers or their local health department. --30--