Researchers caution that the prevalence of Vibrio bacteria in seafood is poised to rise due to climate change impacts. The European Food Safety Authority (EFSA) conducted an assessment indicating that warming coastal waters and extreme weather events like heatwaves will likely elevate both the frequency and levels of Vibrio in marine and brackish environments.
Vibrio bacteria, notably Vibrio parahaemolyticus, Vibrio vulnificus, and non‐O1/non‐O139 Vibrio cholerae, thrive in warm waters with moderate salinity, primarily inhabiting marine coastal and estuarine areas.
According to EFSA’s scientific opinion, Vibrios pose a significant public health concern in the EU through seafood consumption. The assessment reviewed 46 studies spanning 16 countries from 2000 to 2022. It revealed that Vibrio parahaemolyticus was present in 20 percent of over 10,600 tested seafood samples, with one-fifth containing pathogenic strains. Vibrio vulnificus was detected in about 6 percent of nearly 3,000 seafood samples, while non-cholera Vibrio cholerae was estimated at 4 percent prevalence.
In the EU context, 32 Vibrio-related seafood outbreaks were reported between 2010 and 2021, affecting 221 individuals, with 57 requiring hospitalization. The Rapid Alert System for Food and Feed (RASFF) documented 75 notifications related to Vibrio in seafood from 2010 to January 2023, with only four linked to EU-sourced food.
The report highlighted a significant Vibrio parahaemolyticus outbreak in Australia in 2021, affecting more than 250 people through raw oyster consumption, prompting international inquiries and vigilance, including from the EU.
Recently, the German Federal Institute for Risk Assessment (BfR) conducted a health risk assessment underscoring the danger of consuming raw or undercooked seafood contaminated with Vibrio bacteria. The assessment emphasized the critical role of maintaining the cold chain and implementing safety measures like high-pressure processing, irradiation, or depuration to mitigate Vibrio levels.
As Vibrios can enter a dormant state under environmental stressors and develop resistance to antimicrobials, researchers advocate for an EU-wide baseline survey on Vibrio in seafood. They also propose establishing standardized definitions for human vibriosis and potentially mandating its reporting across the EU to enhance public health monitoring and response.
In conclusion, as climate change continues to influence oceanic conditions, the proactive monitoring and management of Vibrio contamination in seafood remain crucial for safeguarding public health.