Which food is a common source of Vibrio cholerae Non O1?

Vibrio cholerae Non O1 is primarily associated with aquatic environments and is often linked to seafood, particularly raw or undercooked shellfish. This bacterium thrives in saltwater and brackish environments, making raw seafood, such as oysters and clams, a common vehicle for infection. When consumed raw, these seafood items can carry the bacteria, leading to gastrointestinal illness.

Raw vegetables, canned meats, and cooked grains are generally not associated with Vibrio cholerae Non O1. While vegetables can be contaminated in polluted water, they are not the primary source linked to this specific pathogen. Canned meats and cooked grains typically involve processes that eliminate bacteria, making them less likely to be a source of this illness. Thus, the connection between raw seafood and Vibrio cholerae Non O1 is well-established in the context of foodborne illnesses.