Which organism is commonly linked to consumption of raw seafood and gastroenteritis?

Which organism is commonly linked to consumption of raw seafood and gastroenteritis?

• A. Vibrio parahaemolyticus
• B. Norovirus
• C. Salmonella typhi
• D. Campylobacter jejuni

Answer: (A)

Vibrio parahaemolyticus is a halophilic Gram-negative bacterium found in warm coastal waters and is classically tied to gastroenteritis after eating raw or undercooked seafood, especially oysters. Ingestion of contaminated seafood allows the bacteria to multiply in the saline environment and cause illness within about a day. The illness typically presents with watery diarrhea, abdominal cramps, nausea, and sometimes vomiting, and it is usually self-limited within a few days. While viruses like norovirus can also cause shellfish-associated gastroenteritis, the characteristic link emphasized in this context is Vibrio parahaemolyticus with raw seafood. Salmonella typhi causes typhoid fever from contaminated food or water and isn’t specifically seafood-related, and Campylobacter jejuni is more commonly associated with poultry and unpasteurized dairy, not seafood.

Vibrio parahaemolyticus is a halophilic Gram-negative bacterium found in warm coastal waters and is classically tied to gastroenteritis after eating raw or undercooked seafood, especially oysters. Ingestion of contaminated seafood allows the bacteria to multiply in the saline environment and cause illness within about a day. The illness typically presents with watery diarrhea, abdominal cramps, nausea, and sometimes vomiting, and it is usually self-limited within a few days.

While viruses like norovirus can also cause shellfish-associated gastroenteritis, the characteristic link emphasized in this context is Vibrio parahaemolyticus with raw seafood. Salmonella typhi causes typhoid fever from contaminated food or water and isn’t specifically seafood-related, and Campylobacter jejuni is more commonly associated with poultry and unpasteurized dairy, not seafood.