Hepatitis A virus, a viral pathogen1, can cause foodborne disease. A publication by Scallan et al.2 in 2011 estimated that 1,566 human foodborne hepatitis A cases, including 7 deaths, occur annually in the US.

Key laboratories studying various aspects of foodborne 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 A in Europe include:

Pinto laboratory, University of Barcelona, Spain

Uyttendaele laboratory, University of Gent

Key laboratories studying various aspects of foodborne hepatitus A in South and Latin America include:

Key laboratories studying various aspects of foodborne hepatitus A in Asia and Australia include:

Tom Ross, Food Safety Centre, Tasmanian Institute of Agriculture, Australia

Additional resources on hepatitis A virus:
A number of 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

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