Which bacteria should be sourced from approved, reputable suppliers to ensure safety?

The correct choice emphasizes the importance of sourcing Vibrio vulnificus from approved, reputable suppliers to ensure safety because this bacterium is commonly associated with seafood, particularly raw or undercooked shellfish. Vibrio vulnificus can cause severe illnesses, especially in immunocompromised individuals, those with chronic liver disease, or those with weakened immune systems. To mitigate the risk of foodborne illness, it is critical to obtain seafood from suppliers who follow proper handling, storage, and sanitation protocols.

In contrast, while Shiga toxin-producing E. coli, Salmonella Typhi, and Campylobacter jejuni are also serious pathogens, their sourcing is not specifically tied to seafood. Shiga toxin-producing E. coli is often linked to contaminated produce or undercooked beef, Salmonella Typhi can originate from various food items that are improperly handled by carriers of the bacterium, and Campylobacter jejuni is primarily found in raw or undercooked poultry. All these bacteria highlight the need for proper food safety practices, but the specific link of Vibrio vulnificus to seafood reinforces the necessity of reputable suppliers in that context.