How can the risk of Hepatitis A be minimized?

Minimizing the risk of Hepatitis A is crucial for food safety, particularly because this virus is often transmitted through contaminated food or water. Serving shellfish from approved sources is the correct action because approved sources have undergone regulations and inspections that ensure the seafood is harvested, processed, and handled in sanitary conditions. This significantly reduces the likelihood of contamination with Hepatitis A, which can be prevalent in shellfish harvested from polluted waters.

Using fruits from low-cost sources doesn’t guarantee their safety; lower prices may indicate questionable sourcing practices that could lead to contamination. Washing hands for 10 seconds is generally insufficient for effectively removing pathogens, including viruses, from the hands. Proper handwashing should last at least 20 seconds and include soap. Cleaning vegetables with non-potable water can introduce harmful bacteria and viruses, further increasing the risk of foodborne illnesses like Hepatitis A. Therefore, relying on shellfish from approved sources is the most effective way to minimize this particular health risk.