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Reports of Vibrio illness associated with Australian seafood including raw and cooked prawns, sushi, crabs, mussels, sardines and oysters have increased in recent years.
Vibrio are naturally occurring bacteria found in most marine environments. Higher levels often occur in waters where the temperature is above 15°C.
Vibrio are often present in seafood in low numbers at harvest and, if the seafood is not handled correctly, can multiply to dangerous levels. Seafood consumed raw or lightly cooked is most at risk.
Infection by Vibrio is known as Vibriosis, which causes watery diarrhea and often abdominal cramps, nausea, vomiting, fever and chills. While most people recover in a few days, severe illness can develop.
Reducing the risk
The most important factor for seafood businesses to reduce Vibrio risk is following best practice temperature control procedures from the moment of harvest and throughout the supply chain.
Fishers need to follow their food safety plans and place harvested product under temperature control (ice or refrigeration) as soon as possible.
Shellfish harvesters must follow the time/temperature protocols in the NSW Shellfish Industry Manual (PDF, 589KB) and Vibrio risk management for NSW oyster farmers factsheet (PDF 158KB). All shellfish must be protected from temperature extremes from the moment of harvest, which may be achieved by using shade cloth or spraying water over shellfish while they are transported to the shed. Shellfish should be placed under shade while waiting to be graded and then into a cool room once packed for storage or transport.
Businesses storing and transporting seafood must ensure effective temperature control is maintained. Periods where seafood is out of temperature control such as on loading docks should be minimised.