Hepatitis A outbreak linked to strawberries sold at Kroger, Walmart and other grocery stores

A recent outbreak of hepatitis A cases has been linked to strawberries sold at Kroger, Aldi, Walmart, Trader Joe’s and other grocery stores nationwide.

Here is the information from the FDA, which was updated on May 28, 2022:

The FDA, in conjunction with the CDC, the Public Health Agency of Canada, and the Canadian Food Inspection Agency, state and local partners are investigating an outbreak of hepatitis A infections in several states in the United States and Canada potentially related to FreshKampo and HEB brand fresh organic strawberries, purchased between March 5, 2022 and April 25, 2022.

Currently, potentially affected FreshKampo and HEB products are past their shelf life. People who purchased FreshKampo and HEB fresh organic strawberries between March 5, 2022 and April 25, 2022 and then froze those strawberries for later consumption should not eat them. These products were sold at the following retailers, including but not limited to:

• Aldi

• HEB

• Kroger

• Safeway

• Cabbage growers market

• Trader Joe’s

• walmart

• Weis Markets

• WinCo Foods

If you don’t know what brand you bought, when you bought your strawberries, or where you bought them from before freezing them, the strawberries should be discarded.

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Epidemiological and traceback data show that fresh organic strawberries sold under the FreshKampo and HEB brands that were purchased between March 5, 2022 and April 25, 2022 are a probable cause of illness in this outbreak. Traceback investigations show that cases in California, Minnesota and Canada report buying FreshKampo or HEB brand fresh organic strawberries before falling ill. The disease onset dates range from March 28 to April 30, 2022.

As this investigation is ongoing, additional products may be included. More information will be provided in this notice as it becomes available.

Recommendation

Consumers, restaurants and retailers should not sell, serve or eat FreshKampo or HEB brand fresh organic strawberries if purchased between March 5, 2022 and April 25, 2022. People who purchased the fresh strawberries and then have frozen for later consumption should not eat them. They should be thrown away. Currently, the potentially affected product has exceeded its shelf life. If you don’t know what brand you bought, when you bought your strawberries, or where you bought them from before freezing them, the strawberries should be discarded.

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If consumers purchased FreshKampo or HEB brand fresh organic strawberries between March 5, 2022 and April 25, 2022, ate those berries within the past two weeks, and were not vaccinated against hepatitis A, they should immediately consult their healthcare professional to determine if post-exposure prophylaxis (PEP) is needed. PEP is recommended for unvaccinated people who have been exposed to the hepatitis A virus within the past two weeks, as vaccination can prevent hepatitis A infection if given within 14 days of infection. exposure. Those with evidence of previous hepatitis A vaccination or previous hepatitis A infection do not need PEP.

Related: Salmonella Outbreak Triggers Recall of Products Containing Jif Peanut Butter: What You Need to Know

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Contact your health care provider if you think you have symptoms hepatitis A infection after eating these fresh organic strawberries, or if you think you have eaten these strawberries within the past two weeks.

Number of cases

• Total illnesses in the United States: 17

• Hospitalizations: 12

• Death: 0

• Last appearance of the disease: April 30, 2022

• States with case: CA (15), MN (1), ND (1)

• Product Distribution: Nationwide

Hepatitis A virus (HAV)

Hepatitis A is a contagious virus that can cause liver disease. The severity of a hepatitis A virus (HAV) infection can vary from mild illness lasting a few weeks to severe illness lasting several months. In rare cases, especially for people with a pre-existing health condition or people with weakened immune systems, hepatitis A infections can progress to liver failure and death.

The majority of hepatitis A infections are from unknown causes or from close contact with an infected person; however, some hepatitis A infections are caused by consuming contaminated food or water. Food and water contamination can occur when an infected food handler prepares food without proper hand washing hygiene.

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Symptoms

Illness usually occurs within 15 to 50 days of ingesting or consuming contaminated food or water. Symptoms of hepatitis A include fatigue, nausea, vomiting, abdominal pain, jaundice, dark urine and pale stools. In some cases, especially in children under six, hepatitis A may be asymptomatic.

People infected with hepatitis A usually recover completely in one to two weeks; however, in rare cases, hepatitis A can become chronic, causing recurrent infection. Chronic hepatitis A infection can lead to more serious health problems, including liver failure and death.

Because of the varying severity of the disease, people should see their health care provider if they suspect they have developed symptoms that resemble hepatitis A infection.

Risk groups

All people are susceptible to hepatitis A infection; however, people who have had hepatitis A in the past or been vaccinated are immune to hepatitis A infection. Learn more about People at risk of foodborne illnesses.

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Hepatitis A treatment and prevention

Because hepatitis A virus infections can have serious health consequences, the Centers for Disease Control and Prevention (CDC) recommends providing post-exposure prophylaxis (PEP) to unvaccinated people who have consumed contaminated food or water within two weeks of exposure.

The PEP is made up of:

• Hepatitis A vaccine for people aged 1 to 40

• Hepatitis A virus-specific immunoglobulin (IG) for people outside this age group, but hepatitis A vaccine can be substituted if IG is not available.

• Those who have evidence of previous vaccination or who can confirm that they have been infected with hepatitis A in the past do not need PEP.

If you are unsure if you have been vaccinated against hepatitis A, contact your healthcare professional to check your vaccination record. If you have been vaccinated, no further action is necessary. If you have never received the hepatitis A vaccine, a single dose within two weeks of exposure can protect you against the disease. If you cannot determine if you have been vaccinated before, receiving an extra dose of vaccine is not harmful if you have already been vaccinated.

Who should get the hepatitis A vaccine?

In general, the CDC recommends that the following groups be vaccinated against hepatitis A:

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• All children from 1 year old

• Travelers to countries that have high rates of hepatitis A

• Family members and caregivers of recently adopted persons from countries where hepatitis A is common

• Men who have unprotected sexual contact with other men

• Injecting and illicit drug users

• People with chronic (lifelong) liver disease, hepatitis B, or hepatitis C

• People treated with clotting factor concentrates

• People who work with animals infected with hepatitis A or in a hepatitis A research laboratory

Foods Linked to US Hepatitis A Outbreaks

Although foodborne illnesses caused by hepatitis A are not common in the United States, water, shellfish, raw vegetables and fruits (berries), and salads are most frequently cited as potential food sources.

Preventing Foodborne Illnesses at Home

Hepatitis A can have serious health consequences. The CDC advises post-exposure prophylaxis (PEP) described above for unvaccinated people who have consumed products contaminated with the hepatitis A virus.

To prevent contamination or transmission of hepatitis A, consumers should always practice safe food handling and preparation measures by following the steps below:

• Wash your hands with warm water and soap for at least 20 seconds before and after handling raw foods.

• Wash hands thoroughly after using the bathroom and changing nappies for protection against hepatitis A, as well as other foodborne illnesses.

• Washing refrigerator interior walls and shelves, cutting boards and countertops, and utensils that may have come into contact with contaminated food; then disinfect them with a solution of one tablespoon of bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been used before.

• Wash your hands with warm water and soap after the cleaning and sanitizing process.

• Consumers can also submit a voluntary reporta complaint or adverse event (illness or severe allergic reaction) related to a food product.

Advice for restaurants and retailers

Retailers, restaurants and other food service operators who have processed and packaged potentially contaminated products should be concerned about cross-contamination of cutting surfaces and utensils through contact with potentially contaminated products.

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If retailers and/or other food service operators are found to have handled recalled foods or other potentially contaminated foods in their facilities, they should:

• Wash your hands with warm water and soap for at least 20 seconds before and after handling raw foods.

• Contact their local health department and communicate to their clients about possible exposure to the hepatitis A virus and the potential benefits of post-exposure prophylaxis.

• Washing refrigerator interior walls and shelves, cutting boards and countertops, and utensils that may have come into contact with contaminated food; then disinfect them with a solution of one tablespoon of bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been used before.

• Wash and disinfect showcases where potentially contaminated products were served or stored.

• Still wash your hands with warm water and soap after the cleaning and sanitizing process.

• Perform frequent and regular cleaning and disinfection cutting boards and utensils used in processing to help minimize the likelihood of cross contamination.

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