Which food is Vibrio spp. most commonly associated with?

Vibrio spp. are a group of bacteria that are most commonly associated with marine environments and are particularly linked to seafood, especially raw or undercooked shellfish such as oysters. These bacteria thrive in brackish or saltwater and can proliferate in warmer temperatures, making seafood a favorable medium for their presence. Notably, Vibrio vulnificus and Vibrio parahaemolyticus are among the species that cause illness predominantly associated with the consumption of contaminated seafood.

Unlike the other food options, which are more commonly linked to different types of bacterial pathogens (for instance, poultry is often associated with Salmonella and Campylobacter), seafood stands out due to the unique environmental conditions it presents that allow Vibrio spp. to thrive. Thus, when discussing food safety and outbreaks, seafood is the primary food category to be cognizant of in relation to Vibrio infections.