Which is most likely to be a source of Hepatitis A virus?

The source of Hepatitis A virus is most commonly associated with shellfish and ready-to-eat food. Hepatitis A is a viral infection primarily transmitted through the fecal-oral route, often resulting from ingesting contaminated food or water. Shellfish, particularly bivalves like oysters, clams, and mussels, can accumulate the virus from contaminated waters where they are harvested. Furthermore, ready-to-eat foods that are handled by individuals who have not practiced good hand hygiene can also become contaminated, making them potential sources of the virus. Due to the nature of Hepatitis A's transmission, vigilance in food safety and sanitation practices is paramount, particularly when it comes to these types of foods.

Other food items listed, such as poultry, uncooked ground beef, and unpasteurized milk, can be associated with other types of foodborne illnesses but are not significant sources of Hepatitis A.