Hepatitis A in Campania: emergency linked to raw shellfish. More controls and precautions from the Region

Cases of hepatitis A are on the rise in Campania. A total of 133 cases have been censured and an acceleration in the number of infections is noted. The Campania Region has ordered a strengthening of control activities along the entire bivalve mollusc chain. And it has called on citizens to take preventive action against the infection.

The regional intervention involves the Prevention Departments of the ASLs, the Experimental Zooprophylactic Institute of Southern Italy and the technical-scientific network activated by the General Directorate for Health Protection - Collective Prevention and Public and Veterinary Health Sector.

Hospital admissions are on the rise, particularly at the Cotugno Hospital in Naples, where there are apparently more than 50 admissions. More cases than in the same period last year also at Santa Maria delle Grazie in Pozzuoli and the Ospedale del Mare in Naples. It will be the Zooprophylactic Institute of Portici to express an opinion on the causes of what appears to be an epidemic, but among the probable origins is the consumption of seafood such as mussels and venus and raw fish.

The region issued a note citing 'an increase that requires the utmost attention on the front of food safety, epidemiological surveillance and information to citizens'. The same note also contains information and advice to citizens. "The most frequent symptoms _ it informs _ are fever, malaise, nausea, abdominal pain, dark urine and jaundice; in children the infection can also run without any obvious symptoms. In food transmission, an important role can be played by certain foods eaten raw or undercooked, particularly bivalve molluscs, but also contaminated water, fruit, vegetables and berries. Bivalve molluscs, such as mussels, clams and oysters, can accumulate viral particles during filtration of contaminated water; therefore, raw or undercooked consumption is a risk that should be avoided'.

"To protect yourself _ the note continues _ the most important measure is simple: avoid the consumption of raw or freshly blanched shellfish. For mussels, clams and other bivalve molluscs, the opening of the shells alone should not be considered a sufficient guarantee of safety: cooking should continue until the product is evenly cooked. In other words, molluscs should not be consumed 'just opened', lukewarm or only partially cooked. It is also essential to only buy from authorised retailers, checking labelling, provenance and correct storage methods, and to absolutely avoid products of dubious provenance or sold outside official channels'.