Which organism is commonly associated with foodborne outbreaks of Hepatitis A?

Mollusks are commonly associated with foodborne outbreaks of Hepatitis A primarily because they can be contaminated with the virus when they are harvested from waters that are polluted with sewage. Hepatitis A is a viral infection that is transmitted through the fecal-oral route, and when mollusks such as clams, oysters, and mussels filter feed in contaminated waters, they can accumulate the virus in their tissues. This contamination poses a public health risk, especially when these shellfish are eaten raw or inadequately cooked, as the cooking process may not always eliminate the virus if the temperatures and times are insufficient.

In comparison, while fish, crustaceans, and meat can also pose health risks through various pathogens, they are not typically linked specifically to Hepatitis A outbreaks in the same way that mollusks are. The unique life cycle and feeding habits of mollusks make them particularly susceptible to this type of contamination from the environment, leading to their strong association with foodborne outbreaks of Hepatitis A.