Hepatitis A contamination is commonly linked to which types of food?

Hepatitis A contamination is primarily associated with ready-to-eat foods and shellfish harvested from contaminated water. This virus is often transmitted through food that is handled by someone who has not practiced proper hygiene, particularly when they have not washed their hands after using the restroom. Ready-to-eat foods, such as salads, sandwiches, and fruits, are especially vulnerable because they do not undergo any further cooking process that would kill the virus. Similarly, shellfish can become contaminated when they are sourced from waters polluted with fecal matter containing the virus. This makes option B the most accurate choice, as it highlights both the types of food that are prone to contamination and the conditions that lead to that contamination.

The other options—raw meats, processed foods, and baked goods—do not have the same level of association with Hepatitis A. Raw meats can pose risks for other types of pathogens but are not a primary concern for Hepatitis A. Processed foods and baked goods, while they must also be handled properly, are less frequently linked to Hepatitis A outbreaks compared to ready-to-eat foods and shellfish from contaminated environments.