How can the risk of hepatitis A infection be reduced?

The risk of hepatitis A infection can be effectively reduced through regular handwashing. Hepatitis A is primarily transmitted through the fecal-oral route, which means that the virus can enter the body when contaminated hands touch food, drinks, or surfaces.

By practicing proper hand hygiene, particularly before handling food or eating, individuals can remove pathogens from their hands, thereby preventing the transfer of the hepatitis A virus. This practice is essential in food safety and is a key part of preventing foodborne illnesses.

While cooking meat thoroughly, avoiding raw vegetables, and refrigerating food items are important food safety practices, they do not directly address the primary transmission route of hepatitis A. Raw vegetables can still be contaminated, and improper cooking may not eliminate all pathogens. Refrigeration helps slow down bacterial growth but does not sanitize food or prevent hepatitis A transmission from contaminated hands.