HAV_High_Yield_Flashcards

1
Q

What is the family and genome type of Hepatitis A Virus (HAV)?

A

Family: Picornaviridae. Genome: Positive-sense single-stranded RNA (+ssRNA), 7.5 kb.

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2
Q

What is the structure of HAV?

A

HAV is non-enveloped with icosahedral symmetry and only one serotype (Enterovirus 72).

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3
Q

How stable is HAV in the environment?

A

HAV is heat and acid stable and can survive drying, freezing, and pH extremes.

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4
Q

How is HAV transmitted?

A

Through the fecal-oral route, often via contaminated food or water.

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5
Q

What is the incubation period for HAV?

A

3–5 weeks.

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6
Q

What are the common symptoms of HAV?

A

Jaundice, fatigue, nausea, dark urine, pale stool, and right upper quadrant pain.

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7
Q

Is HAV associated with chronic infection?

A

No, HAV causes a self-limiting acute infection with no chronicity.

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8
Q

What clinical features are diagnostic of HAV?

A

Jaundice and other symptoms of acute hepatitis.

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9
Q

What serological markers are used to diagnose HAV?

A

IgM: Indicates recent/acute infection. IgG: Indicates past infection or immunity.

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10
Q

What is the role of PCR in diagnosing HAV?

A

Detects HAV RNA in blood or stool, especially during the early phase of infection.

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11
Q

Which liver enzymes are elevated in HAV infection?

A

ALT and AST, peaking around symptom onset.

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12
Q

When is the HAV virus shed in feces?

A

During the incubation phase, peaking before symptoms appear.

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13
Q

How is HAV managed?

A

It is self-limiting; supportive care is sufficient (hydration, rest).

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14
Q

When is immunoglobulin used for HAV?

A

Within 1–2 weeks post-exposure for prophylaxis.

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15
Q

What types of vaccines are available for HAV?

A

Formalin-inactivated vaccines and live attenuated vaccines.

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16
Q

What is the vaccine schedule for HAV?

A

Two doses, 6–12 months apart.

17
Q

How can HAV be prevented?

A

Vaccination, improved sanitation, and safe food/water handling.

18
Q

How can HAV be inactivated?

A

Boiling: 5 minutes. UV light: 1 minute at 1.1 watts. Chlorination: 10–15 ppm for 30 minutes.

19
Q

Who is at risk for HAV infection?

A

Travelers to endemic areas, children in daycare, and individuals consuming contaminated food (e.g., raw shellfish).

20
Q

What is a key feature distinguishing HAV from other hepatitis viruses?

A

HAV has no chronicity and causes only acute, self-limiting infections.