Which organism is associated with diarrhea from raw seafood?

The correct choice is associated with the consumption of raw seafood and is particularly linked to gastrointestinal illness. Vibrio species, especially Vibrio parahaemolyticus and Vibrio vulnificus, are well-known pathogens that can cause diarrhea following the ingestion of undercooked or raw seafood, particularly shellfish. These organisms thrive in marine environments and are typically present in warmer coastal waters. Their virulence can lead to gastrointestinal symptoms, including watery diarrhea, abdominal cramping, nausea, and vomiting.

Hepatitis A virus (HAV) can also be transmitted through the consumption of contaminated shellfish and leads to gastroenteritis symptoms, but it does not cause diarrhea in the same way Vibrio does. Hence, the association with seafood-related diarrhea primarily falls on Vibrio species.

Cryptosporidium is typically associated with contaminated water and produces diarrhea but is not linked to seafood. Giardia usually comes from water sources or contaminated food but doesn't have a specific connection to raw seafood, while Yersinia is more associated with pork and improper food handling. Understanding these associations helps clarify the significance of Vibrio and HAV in the context of seafood consumption and related illnesses.