[Not Available]

The Hepatitis A virus causes about one third of all acute cases of viral hepatitis in Germany. The virus is usually transmitted via the fecal oral route, in most cases by close contact with an infected individual. Only a small percentage of cases is recorded as food-borne; however a high number of unrecognized food-borne infections has to be assumed. Transmission by food is favoured by the extraordinary stability of the virus, by high viral concentrations in the stool of infected individuals, and by the fact that the amount of excreted virus is highest in the late incubation phase, i.e. before a person is aware of his or her infection. Three main modes of transmission are known for food-borne hepatitis A: transmission by raw or insufficiently heated shellfish growing in fecally contaminated water, transmission by frozen fruits or vegetable contaminated while being harvested or packed, and transmission by food prepared by an infected individual. Many of these infections could be prevented by strict adherence to basic hygienic measures. As food-borne hepatitis A infections are often acquired during travelling in countries with suboptimal hygienic conditions vaccinating travellers against hepatitis A is of special importance for preventing infections.