Managing the risk of Vibrio contamination
Vibrio are halophilic bacteria, meaning they thrive in salty environments. They are primarily found in estuarine, coastal, freshwater, or brackish environments across temperate and tropical regions. This makes seafood, especially shellfish and crustaceans, highly susceptible to contamination.
Health impact of Vibrio species
The three most clinically significant species in foodborne outbreaks are
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Vibrio parahaemolyticus: Typically causes gastrointestinal illness
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Vibrio cholerae: Includes both toxigenic (O1 and O139) and non-toxigenic strains
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Vibrio vulnificus: Associated with severe septicaemia and wound infections
While the incidence of Vibrio-related foodborne illness is relatively low in the UK and Europe, hospitalisation rates can be high, and fatality is possible in severe cases. Notably, in 2021, Vibrio cholerae non-O1/O139 strains caused a serious outbreak in the EU.
Contamination sources and transmission
Contamination can occur via multiple routes
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Shellfish and crustaceans: Main carriers for V. parahaemolyticus and non-O1/O139 V. cholerae
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Contaminated water: Source of V. cholerae O1 and O139 causing cholera
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Raw or ready-to-eat (RTE) foods: Vibrio has been associated with seaweed, fresh produce, and even processed seafood
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Skin exposure: V. vulnificus may infect handlers of contaminated shellfish through wounds
Between 2000 and 2022, the EU's Rapid Alert System for Food and Feed (RASFF) recorded 316 Vibrio-related notifications. Crustaceans were the most affected food group (80%), followed by shellfish (12%) and fish (8%). Approximately 6% involved cooked products.
Vibrio testing and regulatory context*
Currently, Vibrio is not covered under Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. However, proactive testing is essential for seafood producers and importers to demonstrate due diligence and meet market safety expectations.
*Regulations are subject to change. Please consult the Food Standards Agency or relevant local authorities for the most up-to-date information. Eurofins food consultancy experts are also available to provide tailored support and horizon scanning.
Eurofins Vibrio testing services
We offer accurate and rapid Vibrio testing and support services using
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ISO 21872-1: Reference method for detection of Vibrio parahaemolyticus and Vibrio cholerae
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Species-level identification: For further risk assessment and traceability
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Support for export and compliance: Especially for seafood and shellfish products from high-risk regions
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Our experts also advise on sampling plans and environmental testing for food businesses handling high-risk seafood
Note: We are continuously developing new methodologies to meet evolving needs. For details on accreditation status and turnaround times for specialist microbiological testing, please contact your local Eurofins Food Testing UK laboratory as some services are delivered locally, while others may be delivered through our network of Eurofins Laboratories and Competence Centres.
Contact us for Vibrio testing services
For expert testing and consultancy support with your Vibrio seafood and food safety needs, Contact us or call +44 (0) 845 604 6740.
