Michigan Food Safety Management Practice Test

Which food should be avoided to minimize the risk of foodborne illness concerning hepatitis?

1. Fully Cooked Vegetables

2. Raw Shellfish

3. Fresh Fruits

4. Canned Foods

The correct answer is: Raw Shellfish

The focus on minimizing the risk of foodborne illness associated with hepatitis is particularly relevant when considering the consumption of raw shellfish. Hepatitis A, a virus that can lead to liver disease, is commonly transmitted through the consumption of contaminated seafood, especially shellfish like oysters, clams, and mussels. These shellfish can harbor the virus if they are collected from waters polluted with sewage or if they are harvested in areas where the water quality is compromised. In contrast, fully cooked vegetables, fresh fruits, and canned foods are generally considered safer options. Fully cooked vegetables undergo a heat treatment that helps eliminate harmful microorganisms, while fresh fruits can often be washed and peeled to reduce contamination risks. Canned foods are sealed and cooked during processing, which typically destroys pathogens. Taking these factors into account, avoiding raw shellfish is essential for reducing the risk of hepatitis A and other foodborne illnesses linked to this type of seafood.