Understanding hepatitis A virus transmission

Transmission is not usually caused by simply sharing air. The risk is linked to hygiene, food handling, sanitation, and close contact where microscopic contamination can move from hands or objects to the mouth. Raw or undercooked food and untreated water can carry the virus. The condition affects the liver; symptoms may include feeling generally unwell, nausea, reduced appetite, fever, tiredness, or dark urine. Some infected people have few or no symptoms while still being able to pass the virus on.

Wash hands with soap and water after using the toilet and before eating or handling food. Clean bathroom surfaces regularly and avoid sharing food preparation with someone who may be infected. Contact a clinician quickly after a known close exposure to discuss whether hepatitis A vaccination is suitable. Keep hydrated and record new symptoms so they can be described accurately.

Seek medical advice if you notice yellow skin or eyes, dark urine, nausea that prevents drinking, worsening weakness, abdominal pain, or loss of appetite after possible exposure. Urgent assessment is needed for confusion, fainting, severe pain, or inability to keep fluids down. Testing may include a clinical assessment and a liver function test.

Ask when exposure may have occurred, whether you need testing or vaccination, how to protect people at home, and when it is safe to return to food preparation or work.