Hepatitis A virus strains identified in jogaejeot associated with outbreaks in Seoul, South Korea

Jeong, Hyo Won; Kim, M.K.; Yi, Hye Jin; Kim, D.M.; Jeon, Su Jin; Lee, H.K.; Oh, Youjin; Hwang, Young-Ok

doi:10.1111/lam.13482

Cited by 11 publications

(3 citation statements)

References 28 publications

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“…59,178,179 Candidates for HAV vaccination are shown in Table 2. 40,[172][173][174][177][178][179][180][181][182][183][184][185][186][187][188][189][190] Donor-derived transmission of HAV following kidney transplantation has been reported, suggesting that HAV vaccination may prevent future morbidity due to hepatitis A among organ recipients. 188,189 Postexposure prophylaxis (PEP) with Ig can also prevent hepatitis A among exposed persons if administered within 14 days of exposure.…”

Section: Hav Vaccinationmentioning

confidence: 99%

“…In Japan, HAV infection is also one of the important imported infections from foreign countries 59,178,179 . Candidates for HAV vaccination are shown in Table 2 40,172–174,177–190 . Donor‐derived transmission of HAV following kidney transplantation has been reported, suggesting that HAV vaccination may prevent future morbidity due to hepatitis A among organ recipients 188,189 …”

Section: Consensus Statements and Recommendationsmentioning

confidence: 99%

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Recent advances in hepatitis A virus research and clinical practice guidelines for hepatitis A virus infection in Japan

Kanda,

Sasaki‐Tanaka,

Ishii

et al. 2023

Hepatology Research

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In 2018, there was a hepatitis A outbreak in Japan, and hepatitis A virus (HAV) infection is considered a sexually transmitted disease. In general, patients with hepatitis A should be given attention, and this disease should be prevented more than ever. The Japan Agency for Medical Research and Development (AMED) Hepatitis A and E viruses (HAV and HEV) Study Group has worked on the project to create “Recent Advances in Hepatitis A Virus (HAV) Research and Clinical Practice Guidelines for HAV Infection in Japan”. The group consists of expert hepatologists and virologists who gathered at virtual meeting on August 5, 2023. Data about the pathogenesis, infection routes, diagnosis, complications, several factors for the severities, vaccination, and current and future treatments for hepatitis A were discussed and debated for a draft version. The participants assessed the quality of cited studies. The finalized recommendations are presented in this review. The recent advances in HAV research and clinical practice for HAV infection in Japan, have been reviewed by the AMED HAV and HEV Study Group.

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Section: Hav Vaccinationmentioning

confidence: 99%

Section: Consensus Statements and Recommendationsmentioning

confidence: 99%

Recent advances in hepatitis A virus research and clinical practice guidelines for hepatitis A virus infection in Japan

Kanda,

Sasaki‐Tanaka,

Ishii

et al. 2023

Hepatology Research

View full text Add to dashboard Cite

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“…Hepatitis A outbreaks that occurred in South Korea in 2019 have contributed to the research on the causal source of this disease. Jeong et al (2021) showed that hepatitis A virus (HAV) strains were present in yogaejot, a traditional fermented food from that country that contains raw clams. Phylogenetic analysis confirmed that they are closely related to the strains prevalent in East Asia.…”

Section: Fish Productsmentioning

confidence: 99%

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

et al. 2022

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In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of pathogenic microorganisms, improving the organoleptic properties and product digestibility, and can be a valuable source of functional microorganisms. Today, there is a great interest in functional strains, which, in addition to typical probiotic strains, can participate in the treatment of numerous diseases, disorders of the digestive system, but also mental diseases, or stimulate our immune system. Hence, fermented foods and beverages are not only a part of the traditional diet, e.g., in Africa but also play a role in the nutrition of people around the world. The fermentation process for some products occurs spontaneously, without the use of well-defined starter cultures, under poorly controlled or uncontrolled conditions. Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries). This can result in the presence of pathogenic microorganisms or their toxins in the food contributing to cases of illness or even outbreaks. Also, improper processing and storage, as by well as the conditions of sale affect the food safety. Foodborne diseases through the consumption of traditional fermented foods are not reported frequently, but this may be related, among other things, to a low percentage of people entering healthcare care or weaknesses in foodborne disease surveillance systems. In many parts of the world, especially in Africa and Asia, pathogens such as enterotoxigenic and enterohemorrhagic Escherichia coli, Shigella spp., Salmonella spp., enterotoxigenic Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus have been detected in fermented foods. Therefore, this review, in addition to the positive aspects, presents the potential risk associated with the consumption of this type of products.

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