Which genus is associated with undercooked seafood and can cause gastroenteritis or cholera?

Which genus is associated with undercooked seafood and can cause gastroenteritis or cholera?

• A. Salmonella
• B. Listeria
• C. Vibrio
• D. Campylobacter

Answer: (C)

Seafood-related illness caused by bacteria living in seawater is most closely linked to the Vibrio genus. These bacteria can contaminate seafood, especially when it’s eaten raw or undercooked, such as shellfish. Some Vibrio species, like Vibrio cholerae, cause cholera with severe watery diarrhea, while others (for example, Vibrio parahaemolyticus or Vibrio vulnificus) lead to gastroenteritis after seafood consumption. This direct association with undercooked seafood and the potential for cholera makes Vibrio the best fit. Other genera listed are typically linked to different foods or settings: Salmonella is commonly tied to undercooked poultry, eggs, or contaminated foods; Listeria is associated with deli meats and unpasteurized dairy; Campylobacter is a frequent cause of gastroenteritis from undercooked poultry or unpasteurized milk.

Seafood-related illness caused by bacteria living in seawater is most closely linked to the Vibrio genus. These bacteria can contaminate seafood, especially when it’s eaten raw or undercooked, such as shellfish. Some Vibrio species, like Vibrio cholerae, cause cholera with severe watery diarrhea, while others (for example, Vibrio parahaemolyticus or Vibrio vulnificus) lead to gastroenteritis after seafood consumption. This direct association with undercooked seafood and the potential for cholera makes Vibrio the best fit.

Other genera listed are typically linked to different foods or settings: Salmonella is commonly tied to undercooked poultry, eggs, or contaminated foods; Listeria is associated with deli meats and unpasteurized dairy; Campylobacter is a frequent cause of gastroenteritis from undercooked poultry or unpasteurized milk.