Dangers Of Outside Food

Restaurant food remains a common source of Hepatitis A as the virus often finds its way into restaurants through the people who work in these restaurants who themselves are infected with the virus. Hepatitis A is transmitted via faecal-oral transmission. This means that the virus is transmitted via food or water that has been contaminated by an infected person who probably handled the food/water without washing their hands after going to the bathroom. What is particularly troubling is the fact that infected individuals can transmit the virus up to two weeks before they themselves exhibit any symptoms, meaning that they often transmit the virus before they are even aware that they are infected.

Chefs, cooks, kitchen staff and other employees in a restaurant that handle food and beverage, can easily pass the virus through food, drinks, dishes, glasses, and utensils that are used by patrons of the restaurant. Strict hand hygiene such as thorough handwashing after using the bathroom and wearing gloves when handling food are key factors in preventing the spread of these viruses. It is also important for diners at a restaurant to practise good hygiene too to protect themselves from becoming ill. Steps such as washing their own hands before eating and after visits to the restroom are good habits to have.

The average time from exposure to onset of symptoms is about 28 days with a relative range of 15 to 50 days. Hepatitis A begins with symptoms of fever, reduced appetite with poor oral intake, nausea, vomiting, diarrhoea, and generalised malaise. At onset or within a few days following initial symptoms, an individual may note jaundice which is yellowish discoloration of the eyes and skin. Additionally, they may find they have dark-coloured urine or light-coloured stools. They may also experience abdominal pain and tenderness. Examination by a doctor may reveal that their liver and/or spleen are enlarged.