Vibriosis and its impact on microbiological food safety

• Published in: Ciência e tecnologia de alimentos 2022-01, Vol.42
• Main Authors: PIRES MARTINS, Victória Gabrielle, DOS SANTOS NASCIMENTO, Janaína, DA SILVA MARTINS, Flávia Myllena, CEOTTO VIGODER, Hilana
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.65321

Abstract It is estimated that infections caused by bacteria of to the genus Vibrio are sub notified, however it is possible to notice the increase in the vibriosis incidence associated to the consumption of contaminated water and food, specially by raw seafood. Vibrio cholerae, Vibrio parahaemolyticus e Vibrio vulnificus are the main pathogenic species for humans and the infections caused by these bacteria can range from simple gastroenteritis to cases of sepsis. In Brazil, until 2020, the legislation that determined the microbial standards for food, RDC 12/2001, recommended that the presence of V. parahaemolyticus should be investigated in ready-to-eat food based on raw fish and similar. However, IN60, the new legislation that came into force on December 2020, no longer requires it. Since the presence of these bacteria are important risk factors for humans, as agents of diseases transmitted specially by food, it is important to monitor their presence in foods of marine origin, especially in fish and shellfish that will be consumed raw. Therefore, preventive approaches are needed, such as the control and monitoring of microbiological quality of water, mainly in high-risk food production environments (such as oysters, for example) and the microbiological control of these foods, including vibrio research.