Which type of illness can occur from consuming contaminated shellfish?

Consuming contaminated shellfish can lead to foodborne illnesses, which are caused by pathogens such as bacteria, viruses, or toxins present in food. Shellfish, especially bivalves like oysters, clams, and mussels, can filter large volumes of water and may accumulate harmful microorganisms and toxins from the environment. These pathogens are often linked to poor water quality, including fecal contamination.

When humans consume contaminated shellfish, they can experience a range of symptoms typically associated with foodborne illnesses, including gastrointestinal distress, fever, and in severe cases, neurological effects. This distinction is critical as foodborne illnesses can have immediate health impacts and, depending on the pathogen, can sometimes lead to long-term health complications.

The other options—such as allergic reactions—are typically related to specific proteins found in shellfish that can elicit an immune response in sensitive individuals, but this is not related to contamination. Cardiovascular disease and chronic illness do not stem directly from consuming contaminated shellfish but may relate to broader dietary patterns or lifestyle factors over time.