Hepatitis A: Transmission, Symptoms and Prevention

Introduction: Hepatitis A is an infectious liver disease caused by the hepatitis A virus (HAV), transmitted mainly through contaminated food and water or close contact with an infected person.

Key pointers

  • Causative agent: Hepatitis A virus.

  • Virus type: Non-enveloped, positive-sense single-stranded RNA virus belonging to the family Picornaviridae.

  • Transmission: Faecal–oral route.

  • Risk factors: Unsafe drinking water, poor sanitation, contaminated food and inadequate hand hygiene.

  • Symptoms: Fatigue, fever, nausea, abdominal discomfort, loss of appetite, dark urine and jaundice.

  • Disease course: Usually an acute, self-limiting infection.

  • Chronic infection: Hepatitis A does not cause chronic hepatitis.

  • Severe complications: Acute liver failure can occur, particularly in vulnerable individuals.

  • Prevention: Safe water, sanitation, handwashing, food hygiene and vaccination.

  • Treatment: Supportive care; there is no specific routine antiviral treatment for uncomplicated hepatitis A.

Important distinction

Disease

Main transmission route

Chronic infection

Hepatitis A

Faecal–oral

No

Hepatitis B

Blood and body fluids, including perinatal transmission

Possible

Hepatitis C

Primarily blood exposure

Common if untreated

UPSC focus: Hepatitis A is strongly associated with sanitation and food safety, whereas hepatitis B and C are major blood-borne infections.