How is hepatitis A different in travellers?

Hepatitis A is a viral infection of the liver spread when tiny amounts of infected stool reach food, drinks, hands or surfaces. Travel can add exposure through local water, raw foods, poorly handled meals or close contact. The infection can be mild, but tiredness, loss of appetite, nausea, abdominal discomfort, fever and diarrhoea may interfere with a journey. Dark urine, pale stools or yellowing of the eyes and skin can appear later. A person can spread the virus before recognising the illness.

Ask a clinician or travel service whether hepatitis A vaccination is suitable for your destination and health circumstances, allowing time for advice before departure. During travel, wash hands with soap after using the toilet and before eating. Choose sealed or treated drinks and food that is thoroughly cooked and served hot; take care with raw produce and ice when water safety is uncertain. If symptoms start, rest, drink safely prepared fluids and avoid preparing food for other people.

Arrange medical advice for jaundice, persistent vomiting, dehydration, worsening abdominal pain, unusual drowsiness or symptoms that prevent eating and drinking. Seek urgent help for confusion, severe weakness or bleeding. Tell the clinician where you travelled, when symptoms began, what you ate or drank, and whether close contacts may have been exposed. Avoid alcohol and check before taking medicines because the liver may be inflamed.

Ask whether vaccination is recommended for your itinerary, what to do after a possible exposure, which foods and drinks are safest, and when you can return to work, school or food preparation.