Hepatitis A virus

Hepatitis A virus (HAV) is classified with the enterovirus group of the Picornaviridae family and considered notifiable foodborne virus attributed to cause foodborne illness in many countries.hepatitis A virus: non.enveloped ; ss .RNA, packaged in a protein shell .There is only one serotype of the virus, but multiple genotypes exist.

Characteristics
Shape and Size
27-32 nm,spherical,
Genome Information
Hepatitis A virus is a positive-strand viruses ( GI:-9626732) has a 7478 bp single stranded linear RNA.The genome structure consists of 3 genes and 1 proteins, and has other 1 RNA The GC content of Hepatitis A virus is about 37.9 %.
Food Source
Frozen berries,fish and seafood products (crustaceans, shellfish, molluscs,sandwiches, vegetables, juices, semi-dried tomatoes,Meat and Meat Products Fish and Fish Products Water and Beverages bakery products Milk and Milk Products Soft Cheeses Fish and Fish Products Fruits and Vegetables Water and Beverages Delicatessen
Pathological Factor
Usaually infected by direct ingestion of contaminated food.After ingestion and uptake from the gastrointestinal tract, the virus replicates in the liver and is excreted into the bile. Cellular immune responses to the virus lead to destruction of infected hepatocytes with consequent development of symptoms and signs of disease.virus, developed an illness with the characteristics of a sporadic case of epidemic jaundice.
Disease
acute hepatitis
Symptoms
Loss of appetite, fever, malaise, abdominal discomfort, nausea and vomiting, followed by symptoms of liver damage (passage of dark urine, pale stools, jaundice).,Jaundice,Fatigue
Affected Body Organs
liver, gall bladder

Classification
Group Group-IV-((+)ssRNA)
Order Picornavirales
Family Picornaviridae
Genus Hepatovirus
Species Hepatitis-A virus