Which infection is NOT primarily associated with shellfish?

Rotavirus is not primarily associated with shellfish. It is a viral infection that primarily affects children and is known for causing gastroenteritis, often characterized by severe diarrhea and vomiting. This virus is typically transmitted through contaminated food and water, as well as person-to-person contact; however, it does not have a strong association with shellfish.

In contrast, Norovirus, Hepatitis A, and Vibrio parahaemolyticus are infections that are more directly linked to shellfish consumption. Norovirus is often related to shellfish because it can spread through fecal contamination in water where shellfish are harvested. Hepatitis A can also be transmitted through shellfish that come from contaminated waters, especially raw or undercooked shellfish. Vibrio parahaemolyticus is a bacterium found in warm seawater, and it is commonly associated with raw or undercooked shellfish, particularly oysters.

Understanding the specific pathogens associated with various food sources is crucial for food safety and prevention of foodborne illnesses, underlining the importance of proper food handling and cooking methods to mitigate risks.