Core Viewpoint - The article emphasizes the increased risk of hepatitis A infection during the Spring Festival due to frequent gatherings and improper food handling, urging the public to maintain hygiene and health precautions while enjoying festive meals [1][2]. Group 1: Hepatitis A Virus Characteristics - Hepatitis A virus is resilient and can survive for months in low-temperature, humid environments, particularly in contaminated shellfish [2] - The primary transmission route is fecal-oral, meaning the virus can be ingested through contaminated food or surfaces [2] Group 2: High-Risk Foods - Raw or undercooked seafood, such as shellfish, drunken shrimp, sashimi, and raw marinated crabs, are highlighted as high-risk foods for hepatitis A transmission [2] - Contaminated vegetables and fruits washed with virus-laden water can also pose a risk if consumed raw [2] Group 3: Health Risks and Misconceptions - Hepatitis A is not a trivial illness; it can lead to severe symptoms like jaundice, nausea, and vomiting, and in serious cases, liver failure, especially in vulnerable populations such as the elderly, pregnant women, and those with chronic liver diseases [3] Group 4: Prevention Strategies - Vaccination is crucial for hepatitis A prevention, with two types of vaccines available: a single-dose live attenuated vaccine and a two-dose inactivated vaccine [4] - Good hygiene practices are essential, including thoroughly cooking seafood, separating raw and cooked food preparation, washing hands regularly, and using separate utensils during communal meals [4] - Citizens are encouraged to get vaccinated at local health service centers and can find more information on vaccination through official health websites [4]