According to an assessment by the European Food Safety Authority (EFSA) published on Tuesday 23 July, the prevalence of Vibrio in seafood is set to increase both globally and in Europe.
The reasons given by EU experts are climate change, particularly in low-salinity or brackish waters, and resistance to last-resort antibiotics, which is increasingly common in certain Vibrio species.
EFSA scientists have assessed the public health consequences of Vibrio spp. in relation to seafood...