Which food source is a common cause of Hepatitis A?

Hepatitis A is primarily transmitted through the consumption of contaminated food and water, and one of the most significant sources of this virus is raw shellfish, particularly when they are harvested from contaminated waters. Shellfish filter large quantities of water and can concentrate viruses and bacteria present in their environment. When consumed raw or undercooked, these contaminated shellfish can lead to the transmission of Hepatitis A to individuals.

In contrast, cooked meats, fresh fruits, and processed cereals are less commonly associated with Hepatitis A transmission. While fresh fruits can occasionally become contaminated, it is typically through improper handling rather than the intrinsic nature of the food itself. Cooked meats, when prepared and handled properly, are not a significant risk, as cooking usually kills the virus. Processed cereals are generally safe from Hepatitis A unless they are contaminated during production or handling, which is less likely. Thus, raw shellfish remains the most recognized food source linked to Hepatitis A outbreaks.