What Foods Are High Risk for Hepatitis A?

October 6, 2025 •

3 min read

According to the World Health Organization (WHO), the hepatitis A virus (HAV) is most often transmitted by ingesting food or water contaminated with the feces of an infected person. To protect your health, understanding what foods are high risk for hepatitis A is essential for preventing this contagious liver infection. This article explores the common food sources of HAV and provides practical tips for minimizing your risk.

Quick Summary

This guide details high-risk foods for hepatitis A, such as raw shellfish, undercooked seafood, and unwashed produce. It explains how contamination occurs, outlines precautions to take while traveling, and emphasizes the importance of good hygiene practices to prevent transmission.

Key Points

Shellfish Risk: Oysters, clams, and mussels can filter and concentrate the hepatitis A virus from contaminated waters.
Raw Produce Contamination: Uncooked fruits and vegetables can be contaminated through handling by infected persons or by being washed with unclean water.
Food Handler Spread: Infected food handlers can transmit the virus to ready-to-eat foods if they have poor personal hygiene.
Waterborne Transmission: Hepatitis A can spread through contaminated drinking water and ice, especially in regions with poor sanitation.
Cook to Kill Virus: Thoroughly cooking food, especially shellfish, is an effective way to kill the hepatitis A virus and prevent infection.
Traveler's Caution: When traveling, drink bottled water, avoid street food, and peel your own fruits to prevent infection.

The hepatitis A virus (HAV) is known to cause a contagious liver infection and is commonly spread via the fecal-oral route. This means that the virus can be transmitted when someone ingests food or water contaminated by the stool of an infected person. While anyone can contract hepatitis A, certain foods pose a higher risk, primarily those that are consumed raw or undercooked, or that have been handled by an infected person.

The Prime Suspects: Raw and Undercooked Foods

Raw or Undercooked Shellfish

Shellfish are among the most common sources of foodborne hepatitis A outbreaks. Filter-feeders like oysters, clams, and mussels can concentrate the HAV from contaminated water sources. If these shellfish are harvested from waters polluted by sewage and then consumed raw or undercooked, the virus can be passed to humans. Boiling shellfish for at least one minute is required to inactivate the virus effectively.

Contaminated Fresh Produce

Fresh fruits and vegetables are another major vehicle for hepatitis A transmission, especially when eaten raw. Contamination can occur in several ways:

Contaminated Irrigation Water: Produce can become contaminated in the field if irrigated with water containing the virus.
Improper Handling: The virus can be spread to fresh produce if an infected food handler with poor hygiene practices touches it before it is sold.
Specific Products: Outbreaks have been linked to specific produce items, including fresh berries (especially frozen berries), green onions, and salad greens.

Water and Ice

Contaminated water is a key risk factor, as it can be both a direct source of infection and a means to contaminate other foods. Drinking unsafe tap water or using ice made from it, particularly when traveling in areas with poor sanitation, can expose you to HAV. Boiling water or using bottled water is the safest course of action.

Ready-to-Eat Foods

Foods that are ready-to-eat and require no further cooking are at high risk if prepared by an infected food handler. This includes items like salads, sandwiches, and bakery products. While a food handler's risk of acquiring hepatitis A isn't higher, their potential to spread it widely is a serious public health concern, as they can be infectious even before showing symptoms.

Reducing the Risk: Prevention is Key

Safe Food Handling Practices

Preventing the spread of hepatitis A requires diligence in personal and food hygiene. This is crucial both at home and when dining out.

Wash Hands Thoroughly: Always wash your hands with soap and warm water for at least 20 seconds before and after handling raw foods, and after using the toilet.
Cook Foods Completely: Ensure that all food, particularly shellfish, is cooked to a high enough temperature to kill the virus. The hepatitis A virus is inactivated by heating food to 185°F (85°C) for at least one minute.
Avoid Cross-Contamination: Keep raw foods separate from cooked or ready-to-eat foods to prevent the transfer of germs. Sanitize utensils and cutting boards after they have been in contact with raw food.

Travel Precautions

For travelers visiting regions with poor sanitation, specific measures are necessary to avoid hepatitis A:

Drink only sealed bottled water and avoid ice.
Consume only thoroughly cooked foods.
Peel all fresh fruits and vegetables yourself.
Avoid eating from street vendors.

High-Risk Food Categories: A Comparison


Food Category	Primary Risk Factor	Example Foods	Mitigation Strategy
Shellfish	Filter-feeding concentrates virus from contaminated water.	Oysters, mussels, clams.	Cook thoroughly to a high temperature.
Fresh Produce	Contaminated irrigation water or handling by infected person.	Berries, leafy greens, green onions.	Wash thoroughly, peel fruits, or cook produce.
Ready-to-Eat Foods	Poor hygiene from infected food handlers.	Salads, deli sandwiches, bakery items.	Choose establishments with good sanitation; prepare food at home with proper hygiene.
Water and Ice	Contaminated with sewage.	Tap water, ice cubes.	Drink only bottled or boiled water.

Conclusion

While foodborne hepatitis A outbreaks are not common in all countries, the potential for transmission from specific foods remains a significant concern. Raw shellfish, fresh produce, and ready-to-eat items are particularly vulnerable to contamination. By adhering to strict food safety protocols, such as meticulous hand washing, thorough cooking, and caution when consuming food and water in high-risk areas, you can dramatically reduce your risk of infection. Good hygiene is the single most effective barrier against this potentially serious illness.

For more information on hepatitis A symptoms, transmission, and prevention, consult the Centers for Disease Control and Prevention (CDC) guidelines.

Frequently Asked Questions

Oysters, clams, and mussels are filter-feeding shellfish that are most frequently associated with hepatitis A outbreaks, especially when consumed raw or undercooked.

While washing produce is a vital step, it may not be enough to remove all traces of the virus if the produce was irrigated or washed with contaminated water. Cooking produce is the most effective way to eliminate the risk.

An infected food handler can spread the virus through poor hand-washing after using the toilet. The virus is most transmissible during the incubation period, before symptoms even appear.

Patron risk is generally low, but choosing establishments known for good sanitation practices is wise. Avoid any raw or undercooked high-risk foods like shellfish, and stick to well-cooked options.

No, the hepatitis A virus is known to survive freezing temperatures. It can remain infectious in frozen foods and water, and must be killed by proper heating.

The incubation period for hepatitis A typically averages about 28 days, but can range from 15 to 50 days.

While food handlers are not at a higher risk of contracting hepatitis A than others, vaccination is recommended for high-risk individuals, and can be offered to food handlers as an extra precaution.