Hep A outbreak leads to food safety

17 March, 2004

A salutary tale about food safety comes from a dramatic episode in the US a few months ago. They had one of the largest ever outbreaks of hepatitis A, affecting over 550 people with three deaths. The disease detectives got on the job to find out what these people had in common.

Well the first thing they had in common was the same version of the virus and the second was that they all ate at the same restaurant in Pennsylvania between mid October and mid November. Workers at the restaurant also contracted hepatitis A, but some time later than the customers, which suggests employees weren’t to blame.

But what did they all eat? There were only two things on the menu consistently associated with the infection, a chili dish and mild salsa, both of which contained raw or near-raw spring onions. People who developed hep A who hadn’t eaten the chili or salsa, had ordered other dishes which contained spring onions.

The spring onions had come from Mexico from a source associated with other outbreaks of hep A and may have been the result of contaminated irrigation. Whatever, it is a reminder of the care that should be taken with our food supply.

The restaurant, by the way, has reportedly closed.

FDA: Some Mexican Candy Contains Lead
Food and Drug Administration Warns Some Popular Mexican Candy Contaminated With Lead