What type of food is particularly associated with hepatitis A outbreaks?

Fresh produce is particularly associated with hepatitis A outbreaks due to several factors. Hepatitis A is a virus that can be transmitted through the ingestion of contaminated food or water. Fresh produce, especially items that are eaten raw, such as fruits and vegetables, can become contaminated during growing, harvesting, handling, or distribution processes.

This contamination often occurs when the produce is exposed to fecal matter from an infected person, highlighting the importance of good agricultural practices and hygiene during food preparation. Unlike undercooked meat or canned goods, which are usually subjected to cooking or processing that can eliminate pathogens, raw produce can retain the virus if not washed or cooked properly. Moreover, there have been several documented outbreaks linked to fresh produce, making it a key concern for food safety.

Raw shellfish is a potential source of various pathogens, including viruses, but the specific connection with hepatitis A is less direct compared to fresh fruits and vegetables. Other options, like undercooked meat and canned goods, are more commonly linked to different types of foodborne illnesses.