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Three recent outbreaks underline foodborne exposure as an important potential source of hepatitis A.
In Missouri, a restaurant employee who washed pots and pans was the apparent source of a disease outbreak among 110 people who had eaten at the restaurant, including two who died from fulminant hepatitis. A food handler at two sandwich shops in Milwaukee proved to be the source of 230 cases of hepatitis A. And in Juneau, Alaska, 11 cases were traced to a food handler at a fast-food restaurant. When a food handler has been exposed to hepatitis A, immune-globulin prophylaxis is recommended for other food handlers at the same establishment. Restaurant patrons should also receive immune globulin within 2 weeks of the exposure if the infected work…