Sources and contamination routes of seafood with human pathogenic Vibrio spp.: A Farm‐to‐Fork approach

Abstract

Vibrio spp., known human foodborne pathogens, thrive in freshwater, estuaries, and marine settings, causing vibriosis upon ingestion. The rising global vibriosis cases due to climate change necessitate a deeper understanding of Vibrio epidemiology and human transmission. This review delves into Vibrio contamination in seafood, scrutinizing its sources and pathways. We comprehensively assess the contamination of human‐pathogenic Vibrio in the seafood chain, covering raw materials to processed products. A “Farm‐to‐Fork” approach, aligned with the One Health concept, is essential for grasping the complex nature of Vibrio contamination. Vibrio’s widespread presence in natural and farmed aquatic environments establishes them as potential entry points into the seafood chain. Environmental factors, including climate, human activities, and wildlife, influence contamination sources and routes, underscoring the need to understand the origin and transmission of pathogens in raw seafood. Once within the seafood chain, the formation of protective biofilms on various surfaces in production and processing poses significant food safety risks, necessitating proper cleaning and disinfection to prevent microbial residue. In addition, inadequate seafood handling, from inappropriate processing procedures to cross‐contamination via pests or seafood handlers, significantly contributes to Vibrio food contamination, thus warranting attention to reduce risks. Information presented here support the imperative for proactive measures, robust research, and interdisciplinary collaboration in order to effectively mitigate the risks posed by human pathogenic Vibrio contamination, safeguarding public health and global food security. This review serves as a crucial resource for researchers, industrials, and policymakers, equipping them with the knowledge to develop biosecurity measures associated with Vibrio‐contaminated seafood.

Assessing the Microbial Quality of Shrimp (Xiphonaeus kroyeri) and Mussels (Perna perna) Illegally Sold in the Vitória Region, Brazil, and Investigating the Antimicrobial Resistance of Escherichia coli Isolates

“…Seafood can be contaminated by various sources of contamination throughout the entire production chain, beginning in the environment where these foods are caught or harvested, though contamination can occur during their handling and commercialization [ 4 , 17 , 18 ]. Therefore, to improve the microbiological quality of the seafood sold in this area, measures focusing on the quality of the water where these animals are caught, with an emphasis on reducing pollution, could be adopted [ 19 ]. Additionally, implementing Good Manufacturing Practices (GMPs) during handling and commercialization activities carried out by street stall vendors is essential.…”

“…The counts of mesophilic, psychrotrophic, and enterobacteria microorganisms were significantly higher in samples originating from shrimp compared to those originating from mussels. These results were surprising, as we expected the opposite outcome due to mussels being filter feeders capable of retaining various impurities, including microorganisms, from the aquatic environment [ 19 ]. However, some practices during the handling and commercialization of these products help explain the results.…”

Benzalkonium chloride disinfectant residues stimulate biofilm formation and increase survival of Vibrio bacterial pathogens

“…In the seafood industry, Vibrio spp. are opportunistic bacterial pathogens and the causative agent of vibriosis in both animals and humans ( Ashrafudoulla et al, 2021 ; Brauge et al, 2024 ). They are responsible for substantial economic losses, as they are a significant yield-limiting factor, as well as, a potential zoonotic and foodborne pathogen ( Iwamoto et al, 2010 ).…”

Antimicrobial susceptibility profile and molecular characterization of Vibrio parahaemolyticus strains isolated from imported shrimps

“…This bacterial species is a major food-borne pathogen that causes infections after the consumption of raw or undercooked seafood. Indeed, V. parahaemolyticus is frequently isolated from various seafoods such as finfish, oysters, clams, crabs, mussels, and shrimps worldwide ( 1 ). It is considered as an emergent risk in Europe and in the temperate seas due to global warming ( 2 ).…”