Which of the following shellfish is MOST likely to cause illness?

Oysters are the shellfish most commonly associated with foodborne illnesses, primarily due to their ability to filter large amounts of water and concentrate pathogens and toxins that may be present in their environment. When consumed raw or undercooked, oysters can harbor Vibrio bacteria, norovirus, and other harmful microorganisms that can lead to serious health complications. The risk of illness increases particularly in warmer months when these pathogens are more prevalent in coastal waters.

In contrast, crabs, shrimp, and scallops, while they can also cause foodborne illness if improperly handled or cooked, are not as frequently linked to widespread outbreaks as oysters. While all shellfish should be handled and cooked properly to reduce the risk of illness, oysters remain a significant concern in the food safety landscape due to their unique biological characteristics and the pathogens they can carry.