Review on health risk of Vibrio in seafood

Subject Areas : Aquatic Products

Mehdi Raissy ¹ , Roza Fatahi ² , Parto Reisi ³

1 - Rahmatie
2 - Student of Veterinary Medicine, , Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
3 - Student of Veterinary Medicine, , Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

Received: 2016-11-25 Accepted : 2017-01-09 Published : 2016-10-22

Keywords: Zoonosis, Seafood, Vibrio, Health risk,

Abstract :

Seafood has found its way into eating habits of consumers. However, it can be accompanied with some hazards such as transmission of pathogenic bacteria. The origin of disease can be either a fish pathogen or a secondary contamination. Vibrios are of the important bacteria which are naturally found in the environment and in the aquatic animals' body as microflora and results in vibriosis if ingested raw or undercooked. The most important species are Vibrio parahaemolyticus, V. Cholera, V. vulnificus and V. alginolyticus. Although vibrio species are distributed worldwide, but it seems that they are more prevalent in some areas due to nutritional habits. This article reviews important species, source of infection and the previous reports.