Abstract

In New South Wales, hepatitis A is notifiable by medical practitioners on clinical suspicion of acute viral hepatitis, and by laboratories on detection of IgM specific for hepatitis A virus (HAV). Hepatitis A, which is generally acquired by ingestion, has been linked to the consumption of raw, or improperly cooked, contaminated foods (such as oysters and salad), contaminated water, and food contaminated by infected food handlers.