Finfish and crustaceans contamination source is typically:

• A. Infected food handlers
• B. Contaminated seawater
• C. Processing equipment
• D. Airborne particles

Answer: (A)

Contamination of finfish and crustaceans most often comes from handling by people who are carrying pathogens. During harvesting, processing, cleaning, and packaging, infected or colonized workers can transfer viruses and bacteria to the surface of seafood, especially when proper hygiene practices aren’t followed. Since many seafood products are eaten raw or lightly cooked, this surface contamination can readily cause illness. While polluted water can contaminate shellfish that filter-feed and equipment can harbor biofilms, the frequent handling by humans in typical processing and distribution settings makes infected food handlers the most common contamination source for these products. Emphasizing strict handwashing, glove use, sick-leave policies, and thorough sanitation helps prevent this route.