Hepatitis A

Hepatitis A is an inflammation of the liver caused by the hepatitis A virus. It is generally a less serious form of hepatitis that mainly affects children. Adults can also contract hepatitis A. Hepatitis A can be so mild that a person does not notice it. The symptoms occur after the incubation period and generally include fatigue, mild fever, sometimes pain in the upper abdomen, and nausea. In adults, hepatitis A is usually accompanied by jaundice: yellowing of the skin and whites of the eyes, darkening of the urine, and discoloration of the stool (the color of putty). Life-threatening complications are very rare. In most cases, hepatitis A lasts no longer than six weeks, but fatigue may persist for longer. The disease does not become chronic.

Direct: fecal-oral transmission.
Indirect: fecal-contaminated water, shellfish, insufficiently cooked or frozen fruit, vegetables, or other food. The most effective way to prevent infection is therefore strict hand and food (preparation) hygiene.

One week before jaundice (or fever if no jaundice) until one week after the onset of symptoms (fever or jaundice).

People with an asymptomatic infection are also contagious.

Average 28 days (range 14-50 days).

Employees working in gastroenterology departments and cleaners are at increased risk of occupational hepatitis A infection, but a review of the literature shows that there are insufficient grounds for offering vaccination as standard. The most effective way to prevent infection is good hand hygiene. Employees with underlying medical conditions may be eligible for vaccination. They can contact their occupational health and safety service for more information. A full vaccination schedule consists of two vaccinations. Protection after two vaccinations is very high (95-100%) and provides lifelong protection.

There is a risk of infection if there is unprotected contact with feces and feces- contaminated (sewage) water or unwashed or uncooked food.

• Family members of people with hepatitis A.
• Poor hygienic (working) conditions.
• Unhygienic behavior.

• People with pre-existing chronic liver disorders.
• People with chronic diseases (diabetes mellitus and cardiovascular disease).
• People over the age of 40 have an increased risk of hospitalization and/or an increased risk of severe hepatitis and an increased risk of death.
• People with HIV.

• Family members of people infected with hepatitis A.
• Poor hygienic (working) conditions.
• Unhygienic behavior.

Hand and food hygiene are the most effective control measures. This means proper use of gloves and aprons.

In the event of an outbreak, vaccination of employees can be used as a post-exposure measure.

• Hepatitis A | LCI guideline RIVM
• Questions and answers about hepatitis A RIVM