Hepatitis A

Format	Author(s)	Title / Description	Date added	Details
	Huss, H.H.; Ababouch, L.; Gram, L.	Assessment and Management of Seafood Safety and Quality Report on risk assessment and management issues associated with seafood. Includes discussion of world seafood production and consumption, food safety systems, hazard identification and characterization, and risk management strategies such as HACCP, FSOs, microbiological criteria, traceability, and more. Appendices include "Assessment of Food Safety Programmes," "Hazard Analysis Worksheet," "HACCP Plan Form," and "Generic HACCP Plan for the Production and Processing of Oysters". (more) Publication Year: 2003	Nov 18, 2004
	Data Gaps Working Group, Risk Assessment Consortium	Data Gaps for Selected Microbial Risk Assessments This document contains lists of data gaps identified in published microbial risk assessments by the US Food & Drug Administration, US Department of Agriculture's Food Safety & Inspection Service, and the World Health Organization/Food and Agriculture Organization of the United Nations. Each data gap is identified by exposure assessment category, the type of information needed, and a brief explanation of the specific data gap. For discussion of needs and gaps in microbial risk assessment as a whole, see Fazil, Aamir, et al. 2005. Microbial risk assessment as a foundation for informed decision-making: a needs, gaps and opportunities assessment (NGOA) for microbial risk assessment in food and water. Available here. (more) Publication Date: Thursday, December 2, 2004	Apr 6, 2004
	Calvin, Linda; Avenda?o, Belem; Schwentesius, Rita	The Economics of Food Safety: The Case of Green Onions and Hepatitis A Outbreaks Report on the economics of food safety using a case study of foodborne illness outbreaks associated with green onions from Mexico. Includes discussion of the benefits and costs to growers of improving food safety practices, the economic impact of the green onion-associated Hepatitis A outbreaks, response to the outbreaks, and more. Appendices include "Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs)" and "Imperfect Information and Prices for Safer Food". (more) Publication Month: December 2004	Dec 8, 2004
	American Medical Association/American Nurses Association-American Nurses Foundation/Centers for Disease Control and Prevention/Center for Food Safety and Applied Nutrition, Food and Drug Administration/Food Safety and Inspection Service, U.S. Department	Foodborne Illnesses Table: Viral Agents Table gives etiology, incubation period, signs and symptoms, duration of illness, associated foods, laboratory testing, and treatment of Hepatitis A, noroviruses and other caliciviruses, rotavirus, and other viral agents. (more) Publication Month: February 2004	Jul 19, 2002
	Center for Food Safety and Applied Nutrition, Food and Drug Administration	Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: The "Bad Bug Book" Handbook with information on foodborne pathogenic microorganisms and natural toxins, including information on the associated disease, associated foods, target populations, outbreaks, and more. Appendices include "Infective dose," "Epidemiology summary table," "Factors affecting microbial growth in foods," "Foodborne Disease Outbreaks, United States 1988-1992," and "Additional Foodborne Disease Outbreak Articles and Databases". (more) Publication Month: January 1992	Aug 31, 2001
	Doyle, M. Ellin	Hepatitis A Review of findings on foodborne hepatitis A. Publication Month: July 1997	May 14, 2003
	Food Marketing Institute	Hepatitis A Information Guide Guidance for managers of food handlers related to preventing the spread of Hepatitis A. Deadline: Wednesday, January 25, 2006 Publication Month: April 2004	Jan 25, 2006
	Institute of Environmental Science and Research Limited	Microbial Pathogen Data Sheets Fact sheets on foodborne pathogens. Sections include "The Organism/Toxin," "Growth and Its Control," "The Illness," "Sources," "Outbreaks and Incidents," "Adequate Processing Guidelines," and others. Fact sheets may be available for Bacillus cereus, Campylobacter, Clostridium botulinum, Clostridium perfringens, Cryptosporidium parvum, enteric viruses, E. coli O157:H7, non-O157 STEC, Giardia intestinalis, hepatitis A virus, Listeria monocytogenes, Mycobacterium bovis, Norwalk-like viruses, Salmonella Typhi, non-typhoid Salmonellae, scombroid poisoning, Shigella, Staphylococcus aureus, Toxoplasma gondii, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, and Yersinia enterocolitica. (more)	Sep 7, 2004
	Food and Agriculture Organization of the United Nations/World Health Organization	Microbiological Hazards in Fresh Fruits and Vegetables Report of the Expert Meeting FAO and WHO convened on 19–21 October 2007 to consider how to adequately address the extensive request for scientific advice received from the 38th Session of the Codex Committee on Food Hygiene (CCFH) on the microbiological hazards associated with fresh produce. (more) Publication Year: 2008	Feb 22, 2008
	Food and Drug Administration	Questions and Answers on Hepatitis A Outbreaks Associated With Eating Raw or Undercooked Green Onions (Scallions) This fact sheet addresses recent outbreaks of Hepatitis A associated with the consumption of raw or undercooked green onions, including some risk management considerations. (more) Publication Date: Saturday, November 15, 2003	Nov 17, 2003

Copyright © 2008 Joint Institute for Food Safety and Applied Nutrition.

0220 Symons Hall University of Maryland, College Park, MD 20740

• Phone: 301.314.6806
• Fax: 301.405.8390
• E-mail: foodrisk@umd.edu