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.
