What is the common food source for Vibrio cholerae O1?

Vibrio cholerae O1 is primarily associated with seafood, particularly raw or undercooked shellfish such as oysters. The bacteria thrive in marine environments, and individuals can become infected when they consume contaminated seafood. The bacteria are often present in waters that are polluted, particularly in areas affected by poor sanitation practices or where sewage is discharged into the ocean.

While it is important to note that other food sources can harbor foodborne pathogens, the specific association of Vibrio cholerae O1 with seafood is well-documented in epidemiological studies and outbreaks. This emphasizes the importance of ensuring seafood is sourced from clean waters and is properly cooked to eliminate potential risks of cholera and other foodborne illnesses.