Texas Food Safety Managers Practice Test

Which pathogen is associated with shellfish from contaminated water?

1. Non-Typhoidal salmonella

2. Shiga toxin-producing E. coli

3. Hepatitis A

4. Listeria monocytogenes

The correct answer is: Hepatitis A

Hepatitis A is directly linked to shellfish that thrive in contaminated water, particularly in areas where sanitation practices are inadequate. This virus can enter the food supply when water sources are polluted with fecal matter from infected individuals. Shellfish, such as oysters, filter large amounts of water in their feeding process, thereby concentrating the virus within their tissues. When consumed raw or undercooked, these contaminated shellfish pose a significant risk of hepatitis A transmission to those who eat them. In stark contrast, while other pathogens listed can be linked to various food sources, they do not have the same direct association with shellfish from contaminated water. Non-Typhoidal salmonella is typically linked to poultry and eggs, Shiga toxin-producing E. coli is most often found in undercooked ground beef and contaminated vegetables, and Listeria monocytogenes is commonly associated with deli meats and unpasteurized dairy products. Thus, while they are important foodborne pathogens, they are not primarily transmitted through shellfish from polluted waters.