Which food is primarily linked with Hepatitis A?

Hepatitis A is primarily linked to shellfish and ready-to-eat foods because the virus can be transmitted through contaminated water or food. Shellfish, particularly those harvested from waters polluted with fecal matter, are known carriers of the virus. When consumed raw or undercooked, these shellfish can lead to outbreaks of Hepatitis A. Likewise, ready-to-eat foods that are handled by individuals who have poor hygiene practices can also pose a risk if they come into contact with surfaces or utensils contaminated with the virus.

The reason other food items are not primarily associated with Hepatitis A is due to their different transmission pathways. Poultry and beef are more commonly linked to bacteria such as Salmonella or E. coli rather than viruses like Hepatitis A. Eggs also can carry Salmonella, but they do not have the same historical association with Hepatitis A outbreaks as shellfish do.