In reality, yes, food safety risks are increasing. With the new climatic conditions, some microorganisms thrive better. 

An example to understand this change is vibrosis. A few decades ago, it was a disease endemic to only a few countries. The increase in ocean temperatures and the change in climatic conditions have facilitated the reproduction of species of the Vibrio spp. Genus in new countries. 

 

Vibrio spp. and the seafood industry  

The fishing industry is one of the most affected by these bacteria. The natural environment of Vibrio spp. is fresh and salt waters, although it predominates in slightly saline and warm conditions. 

They reproduce in the intestine of mollusks (such as oysters, clams and mussels) so it is common to find them in shellfish. But there is another risk of infection: exposure to contaminated water, so we are talking about an environmental and clinical problem. 

The most common pathogenic species are V. cholerae, V. parahaemolyticus, V. alginolyticus, and V. vulnificus. Vibrios are commonly classified into cholerae and non-cholerae. This distinction is important as it determines the origin of the infection different.  

 The CDC estimates that these gram-negative bacilli infect 80,000 people per year of which almost 70% of the cases are foodborne infections. 

What is the clinical picture of Vibrio spp. infections? Usually gastroenteritis although there is also a risk of septicemia. Although it must be taken into account that depending on the species causing the infection, other symptoms may appear. 

 

How is a Vibrio infection detected? 

The standardized method for the detection of  Vibrio spp., including the pathogen V. vulnificus, has been reviewed. This method includes the use of media with a high pH, which benefit from the capacity of this microorganism to grow rapidly under these conditions: