Foodborne IllnessQuestion 10 of 320
A guest becomes ill after eating raw oysters and reports jaundice weeks later. Which of the Big 6 pathogens is a virus most associated with contaminated shellfish and infected food handlers?
a.Nontyphoidal Salmonella
b.Shigella
c.Hepatitis A
d.Shiga toxin-producing E. coli
Explanation
Hepatitis A is a virus linked to raw or undercooked shellfish and to infected food handlers with poor handwashing, and it can cause jaundice. Salmonella, Shigella, and STEC are bacteria, not viruses. Hepatitis A is one of the Big 6 highly infectious pathogens.
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