Abstract
The hepatitis A virus (HAV) is the etiological agent in the most common type of hepatitis worldwide, which is mainly transmitted via the fecal–oral route, either by person-to-person contact or through contaminated water and food, particularly shellfish, berries, vegetables, or ready-to-eat meals. The virus is shed in high numbers in the feces of both symptomatic and asymptomatic individuals. Even in symptomatic cases, virus shedding starts before the onset of symptoms. Since the incubation period for HAV averages 28 days, it is difficult to trace the origin of many cases and outbreaks.
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© 2013 Gloria Sanchez
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Sánchez, G. (2013). Summary and Future Directions. In: Hepatitis A Virus in Food. SpringerBriefs in Food, Health, and Nutrition. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-7104-2_4
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DOI: https://doi.org/10.1007/978-1-4614-7104-2_4
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