The filter-feeding nature of shellfish like oysters and clams creates a significant health risk for hepatitis A virus (HAV) transmission. These bivalves can concentrate viruses from polluted waters, particularly in areas exposed to sewage discharge. When people consume raw or partially cooked shellfish from contaminated sources, they risk contracting HAV, which spreads through the fecal-oral route and targets the liver. Outbreaks linked to contaminated shellfish have been documented worldwide, highlighting the virus's resilience within shellfish tissues, where it can persist even after depuration. Effective preventive measures include thorough cooking, maintaining good hygiene, monitoring water quality, vaccination, and improved sewage treatment to reduce viral contamination in coastal waters. To protect public health, it is crucial to better understand how HAV spreads through shellfish and implement stronger food safety protocols, especially in areas with limited disease tracking.