Where does the quality control material of a liver and e liver have?

summary

Hepatitis A and E are both hepatitis viruses, because this disease often has complications. There are many similarities and differences between them. Hepatitis A virus is an RNA virus. It has strong resistance to physical and chemical factors and can survive in acidic environment. It can still survive for a period of time at 60 degrees. It can only be inactivated when it reaches 100 degrees. However, it is sensitive to ultraviolet rays and methylaldehyde. The incubation period of hepatitis A is about a month long. When the incubation period is over, it is often the most infectious time. Now let's learn about the quality control materials of hepatitis A and hepatitis E? It's a matter of time.

Where does the quality control material of a liver and e liver have?

First: after the incubation period, the duration of infection lasts about two weeks. Hepatitis A usually does not show clinical symptoms after infection, and often presents the way of recessive infection. Hepatitis A and hepatitis E are transmitted in the same way, mainly through fecal oral route.

Second: the way of infection is the same, so the way of prevention is the same, that is, we must pay attention to strict disinfection of the feces discharged by patients. Now there are vaccines for prevention. Hepatitis E is also an RNA virus, but hepatitis E usually presents as acute hepatitis and does not develop into chronic hepatitis.

Third: pregnant women infected with hepatitis E is usually more serious, especially in about seven months of pregnancy, often lead to abortion or even fetal death. Although hepatitis A is often a recessive infection, we all know that there was an outbreak in Shanghai, which was caused by eating the clam contaminated by hepatitis A.

matters needing attention

Hepatitis A, e and many other diseases are related to diet. Therefore, we should pay attention to absorption before meals to block the fecal oral transmission. In addition, we must cook food before eating, especially meat and aquatic food.