Bird Flu Essay

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Hepatitis A

According to Davis (2012), the hepatitis A virus occurs in the feces of people who carry the disease. The most common transmission is when people eat food that has been contaminated by infected feces (fecal-oral transmission). Food or water can be contaminated when there are poor sanitary conditions or when hands are not properly washed. Raw or undercooked shellfish from sewage contaminated water can also carry the virus. Sexual contact can also cause transmission of the disease, especially when the contact is oral/anal. Very rarely, blood transfusions can infect a recipient of infected blood. Persons who are infected can start spreading the condition about one week after their exposure, even if there are no symptoms. The greatest risk of infection with this disease is in developing countries, where there are sometimes poor sanitary and personal hygiene standards. Daycare centers, prisons, and mental institutions tend to be at greater risk fro hepatitis A infections. Proximity to the disease causes a higher risk of infection, such as household contact with people carrying the virus, sexual partners of infected persons, travelers to developing countries, and people who use illegal drugs.

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Bazell (2003) indicates that a relatively serious outbreak of Hepatitis A occurred during 2003. The outbreak occurred in Beaver County, Pennsylvania. AT the time of Bazell's article, there have been at least 540 reported cases of the condition, with three deaths. According to investigations at the time, the outbreak was the result of contaminated green onions, or scallions, served on several dishes at the Chi-Chi's restaurant at a local mall.

Smaller outbreaks in Georgia and Tennessee during September of 2003 were also traced to the three Mexican growers supplying the batch of onions believed to be the culprit at Chi-Chi's. There were also implications of suspect food-handling practices at the restaurant, which hastened the infection process. The outbreak has highlighted the importance of thorough inspection processes and safe food handling practices in restaurants.

According to Davis (2012), many….....

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