Which type of Hepatitis is commonly associated with the consumption of raw or undercooked shellfish?

Hepatitis A is commonly associated with the consumption of raw or undercooked shellfish, especially in areas with poor sanitation. The virus responsible for hepatitis A is often transmitted via the fecal-oral route, which can occur when contaminated water or food, including shellfish harvested from contaminated waters, is ingested. This type of hepatitis is highly infectious and can lead to outbreaks linked to contaminated food sources, making it crucial for food safety protocols to be strictly observed, particularly with seafood that is eaten raw or undercooked.

Hepatitis B and C are primarily transmitted through blood and body fluids, not typically through food sources, while Hepatitis E transmission is primarily through fecal contamination similar to Hepatitis A, but it is less commonly linked to shellfish. Thus, the association of hepatitis A with shellfish is a significant characteristic that helps distinguish it from other forms of hepatitis.