Ace the ABIM Certification Challenge 2025 – Cement Your Medical Mastery!

The causative agent of gastroenteritis linked to the consumption of chitterlings, which are the intestines of pigs, is primarily Yersinia enterocolitica. This bacterium is known to be associated with undercooked pork products and can survive in the gastrointestinal tracts of pigs. When hygiene standards are not met during the preparation and handling of chitterlings, there is a significant risk of contamination with this pathogen.

Yersinia enterocolitica can cause symptoms such as diarrhea, abdominal pain, and fever, mimicking appendicitis in some cases. The bacterium can be transmitted through poorly cooked or contaminated meats, especially pork, making it a particular concern in culinary contexts where chitterlings are involved.

The other pathogens listed are associated with different foodborne illnesses but do not have the specific association with chitterlings. For example, Vibrio parahaemolyticus is often related to seafood, while Salmonella enterica is widely associated with eggs, poultry, and occasionally meat. Escherichia coli is also known for various strains causing illness but is less specifically linked to the consumption of chitterlings. Thus, understanding the unique epidemiological links between specific food products and bacterial pathogens is vital for preventing gastro