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:
Mansel Griffiths laboratory, Canadian Research Institute for Food Safety, Canada
Grove laboratory, Illinois Institute of Technology, USA
Jaykus laboratory, North Carolina State University, USA
Kniel-Tolbert laboratory, University of Delaware, USA
Key laboratories studying various aspects of foodborne Hepatitus hepatitus A in Europe include:
Pinto laboratory, University of Barcelona, Spain
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Uyttendaele laboratory, University of Gent
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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:
Tom Ross, Food Safety Centre, Tasmanian Institute of Agriculture, Australia
Additional resources on Clostridium botulinum hepatitis A virus:
A number of key sources on Clostridium botulinum and botulism are available. references regarding hepatitis A virus can be found on the USDA's Pathogens and Contaminants website.
References
1http://en.wikipedia.org/wiki/Hepatitis_A
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848