Vibrios – Identifying and Avoiding Risks

An overview of vibrio bacteria

Vibrio bacteria are bacteria that live in water. They thrive best in relatively warm waters with a fairly low saltcontent, which is why they are found primarily in coastal waters and river estuaries. Due to increasingly warmer climatic conditions, vibrios have recently been able to spread further. Furthermore, they are developing resistance to reserve antibiotics, as reported by the EFSA. The genus Vibrio comprises several species – in this country, Vibrio parahaemolyticus, Vibrio vulnificus and Vibrio cholerae are particularly dangerous.

The risk is that they may cause vibriosis, i.e. a vibrio infection. For immunocompromised and elderly people, even skin contact can be dangerous, particularly in the case of open wounds. They, and everyone else, should not consume fish or seafood from affected waters unless it has been adequately treated or processed. Depending on the species of Vibrio and the individual’s state of health, this can lead to cholera, gastroenteritis, infections and sepsis, or even death, with Vibrio vulnificus and Vibrio cholerae being the most critical pathogens. Typical (initial) symptoms may include:

• Stomach cramps

• Nausea

• Vomiting

• Diarrhoeal diseases

• Fever

• Chills

• In the event of skin contact with the pathogen: wound infections and ear infections

What are the specific risk factors for contracting vibrio bacteria?

Whether Vibrio parahaemolyticus, Vibrio vulnificus or Vibrio cholerae – these rod-shaped, motile vibrio bacteria should be taken seriously. As they are sometimes found in marine waters, brackish water and lagoons, marine animals and fishery products sourced from these environments are particularly likely to act as carriers. These traditionally include oysters, other species of shellfish, seafood, fish and other marine animals such as crabs. In particular, species that obtain their food by filtering water may have high concentrations of Vibrio. The risk is particularly present when these foods are consumed raw. In principle, however, any food that has come into contact with the water – and thus with Vibrio pathogens – can transmit Vibrio bacteria.

How can vibrio bacteria in food be prevented?

Whether cooking at home or in the food production and processing industry, there are a number of measures that can help prevent the ingestion of Vibrio pathogens via the foodstuffs in question. Adhering to these measures ensures the production of safe food that people can enjoy without any health concerns.

• Thorough cleaning of food and hands, and secure dressing of any wounds

• Use of disposable gloves

• Strict adherence to the cold chain

• Thorough cleaning and disinfection of work surfaces, equipment and containers, as well as the provision of separate work areas for raw foodstuffs to prevent Cross-contamination

• Regular quality controls

• Thorough cooking at a sufficiently high temperature for a sufficient duration; the minimum requirement is two minutes at a temperature of at least 70 degrees Celsius

• Fish products and the like should be eaten as soon as possible

Taking these precautions can significantly reduce the risk of a Vibrio infection. In some dishes, fish and similar foods are traditionally served raw. People at increased risk of infection should be aware of the potential risks. Furthermore, in the case of oysters, for example, it is advisable to consume them when they have been produced under controlled conditions.

Hygiene in food production – with Ehlert

As suppliers of fish or shellfish products, manufacturers in the food processing industry bear a corresponding responsibility. After all, it is both their aim and their duty to provide consumers with safe and tasty food. Due to the increasing presence of vibrio bacteria in water bodies, targeted preventive measures are becoming increasingly important.

This makes it all the more important that they have a supplier like Gustav Ehlert GmbH at their side, providing reliable support to keep risks as low as possible. Whether this involves supplying disposable gloves and other disposable clothing, providing protective clothing for cold stores, or supplying cleaning agents to ensure hygienic production. The right equipment and the necessary expertise offer the best possible protection against vibrio bacteria and other pathogens or contaminants. You’re also welcome to read our A guide to the production of tinned fish – and benefit from our many decades of experience in the food industry. We have the right products to help you serve food of the very highest quality.