Consumption of raw shellfish can lead to which type of hepatitis?

The consumption of raw shellfish is strongly associated with Hepatitis A virus (HAV) infections. This type of hepatitis is typically transmitted through the fecal-oral route, which can occur when individuals consume contaminated food or water, including raw or undercooked shellfish harvested from polluted waters.

Hepatitis A is a vaccine-preventable illness, and it is known for causing outbreaks linked to the consumption of shellfish from areas where sanitation practices may be inadequate. Infection can lead to symptoms such as fever, fatigue, nausea, and jaundice, typically lasting for a short duration in healthy individuals.

Understanding this important link between raw shellfish consumption and Hepatitis A underscores the importance of public health measures and safe food handling practices, particularly for populations at risk or in endemic areas.