Certified Professional Food Safety (CP-FS) Practice Exam

Which bacterial pathogen is more commonly associated with shellfish contamination?

1. Clostridium botulinum

2. Vibrio spp

3. Listeria monocytogenes

4. Bacillus cereus

The correct answer is: Vibrio spp

Vibrio spp. are commonly associated with shellfish contamination due to their presence in marine environments, particularly in warm coastal waters. These bacteria can thrive in brackish water and are often found in oysters and other shellfish. When shellfish are harvested from these contaminated waters, they can become vectors for Vibrio infections in humans when consumed raw or undercooked. This link between Vibrio spp. and shellfish is particularly critical because certain species, like Vibrio cholerae and Vibrio parahaemolyticus, can cause significant foodborne illness. Their association with shellfish emphasizes the importance of proper sourcing, handling, and cooking of seafood to mitigate risks associated with these pathogens. In contrast, other pathogens listed have different primary sources or modes of transmission. For example, Clostridium botulinum is associated with improperly canned foods, Listeria monocytogenes is often linked to ready-to-eat foods or unpasteurized dairy products, and Bacillus cereus is commonly associated with rice and pasta. These distinctions highlight why Vibrio spp. is the correct response concerning shellfish contamination.