Infectious agents that can cause abdominal pain and bloody diarrhea often come from what type of food source?

Infectious agents that lead to abdominal pain and bloody diarrhea are often associated with undercooked shellfish. Shellfish, particularly mollusks like oysters and clams, are filter feeders and can accumulate harmful bacteria, viruses, and parasites from contaminated water. These pathogens can include Vibrio species, Norovirus, and others that cause gastrointestinal illness.

When shellfish are not adequately cooked, they can harbor these infectious agents that can directly lead to symptoms such as abdominal pain and bloody diarrhea in individuals who consume them. The temperature and cooking time typically required to effectively kill these pathogens are not reached when shellfish are undercooked, thus posing a risk to health.

While raw vegetables and undercooked meat can also be sources of gastrointestinal infections, they are typically associated with different pathogens and illness presentations. Contaminated water can be a broader source of infections, but the specific link to bloody diarrhea is more closely associated with the consumption of undercooked shellfish due to their unique risk factors.