In January 2010, two clusters of nontraveler-associated hepatitis A were reported in 3 districts of southwestern France.

Gallot et al. report in Emerging Infectious Disease that a single IB strain of hepatitis A virus (HAV) was isolated (FR-2010-LOUR, GenBank accession no. GU646039). We conducted an investigation to describe the outbreak, identify the vehicle of transmission and source of infection, and propose appropriate control measures.

Cases were identified through mandatory notification or through the National Reference Centre for HAV. A total of 59 cases were identified: 49 confirmed cases (resident of France and infected with the outbreak strain) and 10 probable cases (resident of southwestern France and with a locally acquired infection positive for HAV immunoglobulin M against HAV with onset during November 1, 2009–February 28, 2010). Twelve (20%) persons were secondary case-patients (symptom onset 2–6 weeks after contact with a case-patient).

Trace-back investigations identified a supplier in France that imported frozen semidried tomatoes from Turkey and supplied the 3 sandwich shop chains. In France, the frozen semidried tomatoes were defrosted and processed with oil and herbs before distribution. No heat treatment, disinfection, or washing was conducted after defrosting. The period of distribution of 1 batch matched the estimated period of contamination of nonsecondary cases. This batch was no longer available at the supplier or at the sandwich shops for virologic analysis or for recall.

Our results suggest that this nationwide hepatitis A outbreak was associated with eating 1 batch of semidried tomatoes imported from Turkey and processed in France. Infected food handlers are the most frequently documented source of contamination by HAV of food items, but food also can be contaminated by contact of products or machinery with contaminated water. Therefore, the tomatoes may have been contaminated during processing by the supplier in France, during production in Turkey, or during growing. Fecal contamination of foods that are not subsequently cooked is a potential source of HAV, and the virus remains infectious for long periods, even after freezing. Various fresh or frozen produce have been associated with hepatitis A outbreaks.

Recently, three other hepatitis A outbreaks were associated with eating semidried tomatoes: in Australia in May and November 2009 and in the Netherlands in 2010