Stay safe from hepatitis A

Ahead of World Hepatitis Day, let's take a detailed look into how to prevent the spread of the most common variant

- DR VINOD XAVIER

HEPATITIS A is a viral infection that causes inflammation of the liver and continues to pose a public health concern, especially in areas with sanitation challenges. While the number of cases in developed countries has declined due to widespread vaccination, states like Kerala must remain vigilant, as community practices and environmental factors still contribute to its spread.

Transmission risk The hepatitis A virus (HAV) is primarily transmitted through the faecal-oral route. That is, when an infected person fails to wash their hands properly after using the toilet and then handles food, water, or kitchen utensils.

In Kerala, one important but often overlooked risk factor is the common practice of adding cold or unboiled water to boiled drinking water. While boiling kills the virus, adding untreated water afterwards can reintroduce the infection. It is so crucial to ensure that all drinking water is either properly boiled or sourced from a safe, treated supply.

Contaminated food and water remain major sources of outbreaks, particularly during the monsoon, when water sources are more likely to be polluted. Raw or undercooked shellfish, fruits and vegetables washed in unclean water, and unhygienic street food can all contribute to the spread of the virus. Community-wide infections have also occurred through contaminated well water.

Symptoms Symptoms of hepatitis A usually develop two to seven weeks after exposure. In children, the illness may pass unnoticed or with mild symptoms. However, adults often experience fatigue, fever, nausea, vomiting, loss of appetite, abdominal pain (especially on the right side), jaundice (yellowing of the skin and eyes), dark urine, and pale stools.

While most people recover within three months, the illness can cause serious complications—especially among the elderly and those with pre-existing liver disease.