Category Archives: Vibrio vulnificans

France – FRESHWATER FISHED NILE PERCH NET IN TANZANIA – Vibrio vulnificans

Gov France

Product category
Food
Product subcategory
Fishing and aquaculture products
Product brand name
FIORITAL
Model names or references
FRESHWATER FISHED NILE PERCH NET IN TANZANIA
Product identification
Batch Date
BB491NPF Use-by date 16/12/2023
Packaging
Bulk traditional tide department
Start/end date of marketing
From 07/12/2023 to 16/12/2023
Storage temperature
Product to keep in the refrigerator
Health mark
TZ-A-PP-208
Geographical sales area
Whole France
Distributors
E. Leclerc stores

RASFF Alert- Vibrio spp – Raw Shrimp – Raw Shrimp Tails

RASFF

Presence of vibrio in frozen shrimp (raw) in France and Belgium

RASFF

Vibrio vulnificus in raw shrimp tails from India in Belgium and France

France- RAW SHRIMP TAILS 28-33 pieces – Vibrio vulnificus

Gov France

Product category
Food
Product subcategory
Fishing and aquaculture products
Product brand name
Carrefour SIMPL
Model names or references
Raw shrimp tails with shell 450g
Product identification
GTIN Batch Date
3560070422067 AI/22204 (3A06) Minimum durability date 01/05/2025
Packaging
450g bag
Start/end date of marketing
From 06/12/2023 to 12/11/2023
Storage temperature
Product to keep in the freezer
Geographical sales area
Whole France
Distributors
Crossroads

France – RAW SHRIMP TAILS 28-33 pieces – Vibrio vulnificus

Gov France

Product category
Food
Product subcategory
Fishing and aquaculture products
Product brand name
Carrefour SIMPL
Model names or references
Raw shrimp tails with shell 450g
Product identification
GTIN Batch Date
3560070422067 AI/22184 (2M23) Minimum durability date 12/22/2024
Packaging
450g bag
Start/end date of marketing
From 04/13/2023 to 11/30/2023
Storage temperature
Product to keep in the freezer
Geographical sales area
Whole France
Distributors
Crossroads

RASFF Alert- Vibrio vulnificus – Raw Shrimp

RASFF

Vibrio Vulnificus in raw shrimp from Venuzuela in France

RASFF Alerts – Vibrio vulnificus – Shrimp Tail

RASFF

Vibrio vulnificus in raw shrimp tails from Honduras in France

RASFF Alert- Vibrio vulnificus – Frozen Shrimp Ravioli

RASFF

Vibrio vulnificus in frozen in shrimp ravioli from the UK in Germany and France

Tools to Enumerate and Predict Distribution Patterns of Environmental Vibrio vulnificus and Vibrio parahaemolyticus

MDPI

Abstract

Vibrio vulnificus (Vv) and Vibrio parahaemolyticus (Vp) are water- and foodborne bacteria that can cause several distinct human diseases, collectively called vibriosis. The success of oyster aquaculture is negatively impacted by high Vibrio abundances. Myriad environmental factors affect the distribution of pathogenic Vibrio, including temperature, salinity, eutrophication, extreme weather events, and plankton loads, including harmful algal blooms. In this paper, we synthesize the current understanding of ecological drivers of Vv and Vp and provide a summary of various tools used to enumerate Vv and Vp in a variety of environments and environmental samples. We also highlight the limitations and benefits of each of the measurement tools and propose example alternative tools for more specific enumeration of pathogenic Vv and Vp. Improvement of molecular methods can tighten better predictive models that are potentially important for mitigation in more controlled environments such as aquaculture.

USA – Man dies after contracting Vibrio vulnificus bacteria from fresh oysters in Texas restaurant

Detroit Free Press

Food Illness

The consumption of raw oysters at a Texas restaurant led to the untimely death of a relatively healthy man in his 30s.

The man, contracted a bacterial infection known as Vibrio vulnificus that thrives in warm coastal waters. Bacterial infections like this one are on the rise as water temperature continues to increase in response to climate change.

Vibrio vulnificus bacteria can be found in raw or undercooked seafood, but also naturally occurs in saltwater and brackish water.

You can be infected with Vibrio when an open wound comes into contact with raw or undercooked seafood, its juices, or its drippings or with saltwater or brackish water, the CDC reported.

RASFF Alert – Vibrio – Pilled Shrimp – Shrimps

RASFF

Vibrio vulnificus in frozen pilled shrimp from Ecuador in France

RASFF

Vibrio cholerae in shrimps from Ecuador in Spain