CAC/GL 73-2010 Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood
INTRODUCTION
1. During the last few years, there has been an increase in reported outbreaks and cases of foodborne disease attributed to pathogenic Vibrio species. As a result, there have been several instances where the presence of pathogenic Vibrio spp. in seafood has led to a disruption in international trade. This has been particularly evident with Vibrio parahaemolyticus where there has been a series of pandemic outbreaks due to the consumption of seafood, and its emergence has been observed in regions of the world where it was previously unreported. A number of Vibrio species are increasingly being recognized as potential human pathogens. The food safety concerns associated with these microorganisms have led to the need for specific guidance on potential risk management strategies for their control.
General Characteristics of Pathogenic Vibrio spp.
2. The genus Vibrio contains at least twelve species pathogenic to humans, ten of which can cause food-borne illness. The majority of food-borne illness is caused by V. parahaemolyticus, choleragenic Vibrio cholerae, or Vibrio vulnificus. V. parahaemolyticus and V. cholerae are solely or mainly isolated from gastroenteritis cases that are attributable to consumption of contaminated food (both species) or intake of contaminated water (V. cholerae).In contrast, V. vulnificus is primarily reported from extraintestinal infections (septicaemia, wounds, etc.) and primary septicaemia due to V. vulnificus infection is often associated with consumption of seafood.
3. In tropical and temperate regions, these species of Vibrio occur naturally in marine, coastal and estuarine (brackish) environments and are most abundant in estuaries. Pathogenic Vibrio spp., in particular V. cholerae, can also be recovered from freshwater reaches of estuaries, where it can also be introduced by faecal contamination. V. cholerae, unlike most other Vibrio species, can survive in freshwater environments.
