Vibrio parahaemolyticus is commonly associated with which source?

• A. Pasteurized milk
• B. Frozen vegetables
• C. Raw or improperly cooked seafood
• D. Cooked poultry

Answer: (C)

Vibrio parahaemolyticus is a marine bacterium that causes gastroenteritis and is most strongly linked to raw or undercooked seafood. It lives in seawater and can contaminate shellfish such as oysters during harvest, so consuming these foods without thorough cooking allows illness to occur. Proper cooking to safe internal temperatures kills the organism, whereas pasteurized milk and frozen vegetables are not typical vehicles for this bacterium. Cooked poultry, while able to harbor other pathogens, is not commonly associated with Vibrio parahaemolyticus because the source is seafood from marine environments. The key preventive approach is to avoid raw seafood or ensure it is fully cooked and to handle and refrigerate seafood promptly to minimize bacterial growth.