How to Prevent Hepatitis A Infection
Hepatitis A is TOTALLY PREVENTABLE. Although outbreaks continue to occur in the United States, outbreaks NEED NOT OCCUR if responsible preventive measures are taken.
Responsible restaurant managers will exclude ill food-handlers from work, with pay. Food-handlers must also be taught to always wash their hands with soap and water after using the bathroom, changing a diaper, and certainly before preparing food.
After a known exposure to the hepatitis A virus, administration of a shot of Immune Globulin (IG) should be considered. IG is 80%-90% effective in preventing hepatitis A infection if it is administered within 2 weeks of the exposure.
Cooking foods to a temperature of 185°F or higher will inactivate hepatitis A virus.
Hepatitis A Vaccine
Hepatitis A vaccine, which first became available in 1995, is the best protection from hepatitis A. After the first dose of hepatitis A vaccine, 94 – 100 percent of recipients are protected, and after the second dose nearly all are (CDC, 2007).
In 2005, the Advisory Committee on Immunization Practices (ACIP) recommended routine hepatitis A vaccination for all children ages 12-23 months. ACIP recommended that hepatitis A vaccination be integrated into the routine childhood vaccination schedule, and that children not vaccinated by two years of age be vaccinated subsequently (Fiore, Wasley & Bell, 2006).
The vaccine is recommended for the following persons:
- Travelers to areas with increased rates of hepatitis A
- Men who have sex with men
- Injecting and non-injecting drug users
- Persons with clotting-factor disorders (e.g. hemophilia)
- Persons with chronic liver disease
- Persons with occupational risk of infection (e.g. those who work with hepatitis A-infected primates or with hepatitis A virus in a laboratory setting)
- Children living in regions of the U.S. with increased rates of hepatitis A
The vaccine may also help protect household contacts of those persons infected with hepatitis A (CDC, 2007; Sagliocca, et al., 1999). Although generally not a legal requirement at this time, vaccination of food handlers would be expected to substantially diminish the incidence of hepatitis A outbreaks. Hepatitis A vaccine is licensed for individuals aged 2 and older; however, there is good evidence that the vaccine is safe and effective at 1 year of age (Piazza, et al., 1999).
Persons traveling to a high-risk area less than four weeks after initial dose of hepatitis A vaccine, or travelers who choose not to be vaccinated against hepatitis A should receive a single dose of Immune Globulin, which provides protection against hepatitis A infection for up to three months (CDC, 2007; Piazza, et al., 1999).