Climate change, antimicrobial resistance increasing prevalence of vibrio in seafood
A recent study by the European Food Safety Authority has determined that the prevalence of vibrio bacteria in seafood will increase globally due to climate change and antimicrobial resistance. It will be more common in areas where rivers meet the sea. The bacteria has forced retailers in the E.U. to issue recalls and can cause deaths if eaten via seafood like raw oysters.
The study carried out an assessment of the public health aspects of vibrio related to the consumption of seafood products. Vibrio is a waterborne bacteria which can cause gastroenteritis or severe infections when consumed via raw or undercooked seafood or shellfish. It can cause deaths if eaten via seafood like raw oysters.
According to the EFSA, vibrio grows most optimally in warm water conditions, with higher temperatures promoting its presence and growth. Brackish water also promotes the bacteria, making it more common in areas where rivers meet the sea.
The EFSA said that in studying data over the past 20 years, increases in extreme weather events like heatwaves has also coincided with a rise in vibrio infections as warm coastal waters lead to the expansion of areas where the bacteria can multiply.
Coinciding with the increase in prevalence of the bacteria is an increasing resistance to antimicrobials in vibrio – meaning combating the bacteria could become harder even as it becomes more common.
The latest study isn't the first to
attribute increased prevalence of vibrio to climate change. A study from
Australia's Charles Darwin University found that the prevalence of vibrio in
tropical rock oysters has increased due to warming waters and that it is moving
to new areas on warmer water currents.