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 consumption. Vibrio spp. are aquatic bacteria found in seafood. Some strains are pathogenic and can cause gastroenteritis or serious infections.
EFSA noted that Vibrio parahaemolyticus was detected in 20% of the seafood samples tested, with one positive sample in five containing pathogenic strains. Vibrio vulnificus was detected in 6% of the seafood samples tested. Non‐choleragenic V. cholerae was detected in around 4% of the seafood samples tested.
To see the EFSA assessment, go to https://aeur.eu/f/d3q (Original version in French by Lionel Changeur)