July 23, 2024 — A recently released study has determined that the prevalence of vibrio bacteria in seafood will increase globally due to climate change and antimicrobial resistance.
The study, performed by the European Food Safety Authority (EFSA), carried out an assessment of the public health aspects of vibrio related to the consumption of seafood products. Vibrio, which includes the species Vibrio vulnificus, Vibrio parahaemolyticus, and Vibrio cholerae, is a waterborne bacteria which can cause gastroenteritis or severe infections when consumed via raw or undercooked seafood or shellfish.