Hepatitis A Outbreak Information for St. Louis

How Hepatitis A Spreads in Food Supply

Hepatitis A virus (HAV) primarily spreads through fecal-oral contamination, making infected food handlers a major transmission route—the virus survives on surfaces and in undercooked shellfish, berries, leafy greens, and other ready-to-eat produce. Raw or undercooked shellfish from contaminated waters presents elevated risk, as the virus concentrates in shellfish tissues and resists standard chlorination. The CDC and FDA track produce-associated outbreaks through the PulseNet system, coordinating multi-state investigations. St. Louis restaurants and food operations must ensure staff follow handwashing protocols, especially after restroom use, and exclude symptomatic workers from food preparation to prevent transmission.

St. Louis Health Department Response & Alerts

The St. Louis Department of Health and St. Louis County Department of Health conduct epidemiological investigations, identifying exposure locations and issuing public health alerts through official websites and media channels when outbreak thresholds are met. Local health officials notify healthcare providers, food establishments, and the public of specific venues, contaminated products, and exposure dates within 24-48 hours of confirmation. Missouri's health department coordinates with the FDA and CDC for produce recalls, ensuring residents receive guidance on safe food handling and vaccination recommendations. Sign up for official health department notifications via their websites or emergency alert systems to receive immediate outbreak information.

Hepatitis A Prevention & Staying Informed

Vaccination is the most effective Hepatitis A prevention strategy; the CDC recommends two-dose series for all children and adults at risk, including food service workers and travelers to endemic regions. Proper handwashing with soap and warm water for at least 20 seconds, especially after using restrooms or before food preparation, breaks the fecal-oral transmission chain. Cooking shellfish to 185°F and washing produce under running water reduce pathogen risk, though freezing does not kill HAV. Panko Alerts monitors 25+ government sources including St. Louis health departments and the FDA in real-time, delivering outbreak alerts directly to your phone so you never miss critical food safety information affecting your region.

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