Which foodborne pathogen is typically linked to raw or undercooked shellfish?

Which foodborne pathogen is typically linked to raw or undercooked shellfish?

• A. Salmonella
• B. Vibrio cholerae
• C. Vibrio vulnificus
• D. Listeria monocytogenes

Answer: (C)

The pathogen that is typically linked to raw or undercooked shellfish is Vibrio vulnificus. This bacterium is part of the Vibrio genus and is commonly found in warm seawater. It is particularly associated with oysters and other shellfish, which can harbor the bacteria if harvested from contaminated waters. Consumption of raw or undercooked shellfish can lead to serious illness, especially in individuals who have underlying health conditions, such as liver disease. Vibrio vulnificus infections can cause gastrointestinal illness and, in vulnerable populations, can lead to severe bloodstream infections. The risk is heightened in warmer months when water temperatures are higher, promoting the growth of this organism in shellfish. While other pathogens mentioned, such as Salmonella and Vibrio cholerae, are also important in the context of foodborne illnesses, they are not specifically linked to shellfish consumption in the same manner as Vibrio vulnificus. Salmonella is more often associated with poultry and eggs, and Vibrio cholerae is primarily linked to contaminated water and is different from the Vibrio species that affect shellfish. Listeria monocytogenes, while significant in foodborne disease, is typically associated with ready-to-eat deli meats and unpasteurized

The pathogen that is typically linked to raw or undercooked shellfish is Vibrio vulnificus. This bacterium is part of the Vibrio genus and is commonly found in warm seawater. It is particularly associated with oysters and other shellfish, which can harbor the bacteria if harvested from contaminated waters. Consumption of raw or undercooked shellfish can lead to serious illness, especially in individuals who have underlying health conditions, such as liver disease.

Vibrio vulnificus infections can cause gastrointestinal illness and, in vulnerable populations, can lead to severe bloodstream infections. The risk is heightened in warmer months when water temperatures are higher, promoting the growth of this organism in shellfish.

While other pathogens mentioned, such as Salmonella and Vibrio cholerae, are also important in the context of foodborne illnesses, they are not specifically linked to shellfish consumption in the same manner as Vibrio vulnificus. Salmonella is more often associated with poultry and eggs, and Vibrio cholerae is primarily linked to contaminated water and is different from the Vibrio species that affect shellfish. Listeria monocytogenes, while significant in foodborne disease, is typically associated with ready-to-eat deli meats and unpasteurized