“…Excluding bivalve shellfish, V. cholerae is reported at low but significant prevalence in many countries: in Europe has been detected in 0.6% of seafood samples in France and 2.9% in Switzerland (Scharer et al, 2011;Robert-Pillot et al, 2014), but was not present in two studies conducted in Spain and Italy on fish and crustacean, respectively (Herrera et al, 2006;Caburlotto et al, 2016). A prevalence ranging from 0% to 6% was also reported in surveys carried on fresh fish, shrimps or prawns in South Africa, Iran, Brazil, Senegal, China, Turkey, Morocco, Egypt and Burkina Faso (Hosseini et al, 2004;Da Silva et al, 2010;Coly et al, 2013;Mus et al, 2014;Traore et al, 2014;Kriem et al, 2015;Fri et al, 2017;Ahmed et al, 2018;Li et al, 2019), while higher values, 36% and 81%, were reported in fish sampled in Mexico and in Bangladesh, respectively (Torres-Vitela et al, 1997;Hossain et al, 2018). In all these studies, however, isolates carrying genes associated with cholera toxin production represented a minority.…”