Hepatitis A virus is a viral pathogen1 that can cause foodborne disease. A publication by Scallan et al.2 in 2011 estimated that 55 1,566 human foodborne botulism hepatitis A cases, including 9 7 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne Hepatitis hepatitis A in the US and Canada include:
Key laboratories studying various aspects of foodborne Hepatitus hepatitus A in Europe include:
Key laboratories studying various aspects of foodborne Hepatitus foodborne hepatitus A in South and Latin America include:
Key laboratories studying various aspects of foodborne Hepatitus foodborne hepatitus A in Asia and Australia include:
Additional resources on Clostridium botulinum hepatitis A virus:
A number of key sources on Clostridium botulinum and botulism sources on hepatitis A virus are available.
References
1http://en.wikipedia.org/wiki/Hepatitis_A
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848