Vibrio cholerae and Vibrio parahaemolyticus
Vibrios are usually associated with seafood.
Vibrio spp. are gram negative, facultatively anaerobic motile curved rods bacteria. Among the members of the genus, 12 species have so far been reported to be pathogenic to humans, where eight of these may be associated with foodborne infections of the gastrointestinal tract. In Hong Kong, most of the foodborne infections are caused by Vibrio cholerae (VC) and Vibrio parahaemolyticus (VP).
Vibrios are usually associated with live seafood as these bacteria are abundant and well adapted in marine water environment. Healthy live fish is protected by its immune system and therefore bacteria cannot grow in its flesh. However, when the fish dies, the immune system no longer functions and the bacteria present are able to reproduce rapidly under suitable condition. Vibrio bacteria may be found on the skin, gills as well as the intestinal tracts of fish or shellfish. If subsequent handling is improper and that there is no or inadequate pathogen reduction step (e.g. cooking) afterwards, the level of bacteria in the final product may increase to such an extent that may present a health risk to consumers.
Ref.: CFS, HONG KONG
Enviro Labs - HOKLAS Accredited Method:
ISO/TS 21872-1:2007