Hepatitis A is often associated with contaminated food, particularly raw or undercooked shellfish, such as oysters, as well as fruits and vegetables that have been contaminated during handling or through polluted water. Foods that are prepared in unsanitary conditions are also potential sources of the virus. Proper hygiene and cooking practices are essential to prevent transmission through food.
It is called infective hepatitis or hepatitis A
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Hepatitis A is food borne.
Hepatitis
Hepatitis C is the worst and the most dangerous type of hepatitis. Vincent Dublin
Hepatitis A virus: commonly associated with contaminated food and water. Norovirus: often spread via contaminated food and causes gastroenteritis. Salmonella virus: a type of bacteria commonly found in poultry, eggs, and unpasteurized dairy products.
Yes, Systemic Lupus Erythmatosus Associated with Autoimmune Hepatitis Two Cases with Novel Autoantibodies to Transfer RNA-Related Antigens
Hepatitis A virus, which can be transmitted through contaminated food or water.
Hepatitis is caused by blood borne pathogens. The pathogens themselves conveniently share similar names to the type of hepatitis they cause: The pathogen that causes Hepatitus A is known as the Hepatitis A Virus (HAV), the pathogen that causes Hepatitus B is known as the Hepatitis B Virus (HBV) and the pathogen that causes Hepatitus C is known as the Hepatitis C Virus (HCV).
Hepatitis C and hepatitis E have no vaccine to prevent the disease. Although there is no vaccine to prevent hepatitis D, you can only get this type if you're also infected with type B. Therefore, hepatitis B vaccine indirectly prevents hepatitis D.
Hepatitis A is a type of RNA virus belonging to the Picornaviridae family. It primarily infects the liver and is transmitted through oral-fecal route, contaminated food or water, or close personal contact with an infected person.
That's food energy, which is a subset of chemical energy.