What is the causative agent of foodborne illness related to improper handwashing and undercooked seafood?

The causative agent related to foodborne illness stemming from improper handwashing and undercooked seafood is Hepatitis A. This virus is primarily transmitted through the fecal-oral route, which can occur when food is prepared by someone who has not washed their hands properly after using the bathroom. Additionally, consuming undercooked or contaminated seafood can also lead to infection, especially in regions where the virus is more prevalent.

Hepatitis A is notable because it can survive on surfaces and in food for extended periods. This characteristic emphasizes the critical importance of proper hygiene practices, particularly handwashing, to prevent its spread. When food handlers neglect handwashing, they can inadvertently transfer the virus from their hands to the food, creating a risk for consumers.

Each of the other options represents different pathogens or viruses that cause foodborne illnesses, but they are not specifically associated with the combination of handwashing issues and seafood. Understanding the specifics of how each pathogen spreads and the conditions under which they cause illness helps in implementing appropriate food safety measures.