ABSTRACT
This chapter provides a set of recommendations for reducing Hepatitis A virus (HAV) transmission via foods instituting environmental control measures at various stages of the food production, processing, and marketing chain. HAV is quite resistant to many environmental conditions, as well as physical and chemical agents. The experimental evidence clearly shows the ability of HAV to survive well in the indoor environment. It should be noted here that at the present time hepatitis A is the only reportable foodborne viral disease in North America. All aspects of the guide apply equally to other foodborne diseases except the recommendation with regard to vaccination against HAV. Hepatitis A remains a major public health problem. Hepatitis A virus belongs to the genus Hepatovirus in the family Picornaviridae and is shed in the feces of infected individuals. Hepatitis A virus can readily survive freezing temperatures, and persist in freshwater or salt water for up to 12 months.
