Each summer in MA illnesses caused by the vibrio parahaemolyticus trigger mandatory a 14-day federally mandated ban on the barvesting and or process of oysters from the locations where oysters are originated. Heavy rains and warm water temp. provide ideal conditions for the V. parahaemolytics pathogen whose symptoms are trigerred by the ingesting of a toxin made by this pathogens. The symptoms include abdominal pain, cramps, nausea, vomiting, watery or bloody diarrhea, fever, and headache for up to three days. V. parahavmolyticus is a natural inhabitant of the marine ecosystem and contaminated shelfish cannot be discerned by either taste or smell. This type of foodborne disease is referred to as:

a. An intoxication

b. An exotoxin

c. A cross contamination

d. Botulism

e. Anaphylaxis

a. An intoxication

Explanation:

Intoxication occurs when a toxic substance comes into contact with an organism and causes a number of adverse effects, affecting its homeostasis, disrupting the organic balance.

When a person or animal eats a food contaminated mainly with bacteria, a number of unpleasant symptoms are triggered by the body due to the poisoning caused by some substance released by the bacteria. Usually people associate the infection with spoiled / spoiled foods, but often they can eat contaminated, good-looking foods.

This is the case of intoxication caused by V. parahavmolyticus. Food contaminated by this bacterium has no change in color, taste or smell. When someone eats food contaminated with V. parahavmolyticus, they ingest a toxin produced by this bacterium. This illness is referred to as food intoxication.