An increase in hepatitis A infections in a Chinese province earlier this year has been attributed to eating raw or undercooked seafood.
In February 2020, there was a 138 percent increase in hepatitis A infections reported to the National Notifiable Disease Report System (NNDRS) from Liaoning Province compared with February 2019, and more than three quarters of cases in Liaoning were from two coastal cities — Dalian and Dandong. These cities are on the Liaodong Peninsula where seafood is abundant. From November to April, many types of fresh seafood are sold and consumed by residents, and most eat raw seafood.
All cases were sporadic. Through a survey of affected people and a case-control study, researchers found that consuming raw or undercooked seafood, clams, snapping shrimp, and oysters was significantly associated with the increase. Findings were published in China CDC Weekly.
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