The EcoSure Food Safety Monitor is a free monthly newsletter written by EcoSure Food Safety & Public Health experts. EcoSure is a division of Ecolab.
When we look at the top 5 pathogens that cause foodborne illness in the United States, they are Norovirus, Salmonella, Clostridium perfringens, Campylobacter and Staphylococcus aureus.
There are also pathogens that aren't as common but have a higher likelihood to lead to hospitalization and these are Listeria monocytogense, E. coli, and Vibrio.
Hepatitis A is not listed in the top foodborne illness pathogens. However, its incidence across North America has increased since 2016.
Hepatitis A is a virus that attacks the liver. It can be spread through promiscuous activity or contamination through food if it is handled by an infected person. A challenge with hepatitis A, is that infectious individuals may not know they are sick because symptoms such as fever, nausea and yellowing of the skin can take up to 2 weeks to develop after infection. Although anyone can get hepatitis A, in the United States, certain groups of people are at a higher risk.
Hepatitis A has been responsible for >23,000 cases in just over 3 years. Since the outbreaks were first identified in 2016, 29 states have publicly reported cases. While outbreaks in California are declared over, Kentucky is reporting >4000 current cases.
Food handlers must execute excellent personal hygiene behaviors, not handle RTE and fully cooked food with bare hands and stay home when they are sick
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The EcoSure Food Safety Monitor is a free monthly newsletter covering federal and state regulatory updates, current research, seasonal food safety issues, "hot" topics in food safety and more. The newsletter is written by EcoSure Food Safety and Public Health Manager Mandy Sedlak.