What is a common foodborne source associated with Vibrio cholerae outbreaks in endemic regions?

• A. Contaminated water or seafood, especially raw or undercooked shellfish.
• B. Pasteurized dairy products.
• C. Undercooked poultry.
• D. Leafy greens.

Answer: (C)

Vibrio cholerae outbreaks are driven by ingestion of contaminated water, often in settings with poor sanitation. In endemic regions, the bacteria can contaminate drinking water and also concentrate in seafood, especially raw or undercooked shellfish. That combination—drinking water or seafood contaminated with the organism—is the most common route of transmission. Pasteurized dairy products are treated to kill pathogens, undercooked poultry is a typical risk for other bacteria like Salmonella or Campylobacter, and leafy greens can carry various contaminants but are not the classic cholera vehicle.