Hepatitis, a broad term for inflammation of the liver, has a number of infectious and non-infectious causes. Two of the viruses that cause hepatitis (hepatitis A and E) can be transmitted through water and food; hygiene is therefore important in their control.

Among the infectious causes, hepatitis A and hepatitis E are associated with inadequate water supplies and poor sanitation and hygiene, leading to infection and inflammation of the liver. The illness starts with an abrupt onset of fever, body weakness, loss of appetite, nausea and abdominal discomfort, followed by jaundice within a few days. The disease may range from mild (lasting 1-2 weeks) to severe disabling disease (lasting several months). In areas highly endemic for hepatitis A, most infections occur during early childhood. The majority of cases may not show any symptoms; fatal cases due to fulminant acute hepatitis are rare. Nearly all patients recover completely with no long-term effects.

Hepatitis A and E viruses, while unrelated to one another, are both transmitted via the faecal-oral route, most often through contaminated water and from person to person. Hepatitis A could also be transmitted via food contaminated by infected food-handlers, uncooked foods, or foods handled after cooking. Hepatitis A has also caused outbreaks transmitted through injecting or non-injecting drug use.

As there are no specific antiviral drugs against hepatitis A and E, prevention of these viral diseases remains the most important weapon for their control, such as:

• Providing education on good sanitation and personal hygiene, especially hand-washing
• Adequate and clean water supplies and proper waste disposal
• Vaccination against hepatitis A for persons at risk, e.g. travellers visiting areas where the disease is common.

Source: WHO