Food Manager Practice Exam

The type of bacteria commonly associated with contaminated fish and shellfish is Vibrio. This genus of bacteria is naturally found in marine environments, particularly in warm coastal waters. Certain species of Vibrio, such as Vibrio parahaemolyticus and Vibrio vulnificus, are often linked to seafood-related illnesses. Consuming raw or undercooked seafood, especially during warmer months, increases the risk of Vibrio infections.

It’s important to highlight that while Salmonella, Escherichia coli, and Listeria are also foodborne pathogens, they are typically associated with different types of food. Salmonella is frequently found in poultry and eggs, E. coli can be linked to undercooked beef and contaminated produce, and Listeria is often associated with deli meats and unpasteurized dairy products. Understanding the specific associations of different bacteria with various foods helps in implementing proper food safety practices and reducing the risk of foodborne illnesses.