What can consumers do to decrease their risk of infection from hepatitis A caused by contaminated green onions?
A3: Consumers can cook all raw green onions thoroughly before eating them. This minimizes the risk of illness by reducing or eliminating the virus. Consumers can also avoid eating raw or lightly cooked green onions. Consumers who wish to avoid undercooked green onions should also specifically request that raw or lightly cooked green onions not be added to their food prepared in restaurants. Q4: Should additional precautions be taken by people with chronic liver disease or weakened immune systems such as patients undergoing chemotherapy or AIDS patients? A4: Persons with chronic liver disease or weakened immune systems are not more likely to acquire hepatitis A. However, persons with these chronic illnesses sometimes have a more severe form of hepatitis A. People with chronic liver disease or weakened immune systems should consider avoiding raw or undercooked green onions until the cause of green onion contamination has been identified and corrected. All persons with chronic liver disea
