ABSTRACT

ME M B E R S of the genus Vibrio are motile, gram-negative rods which are among the most common of bacteria native to marine and estuarine environments. This genus includes 35 currently recognized species, 12 of which are considered to be human pathogens. Vibrio-associated human infections typically result from the ingestion of raw, undercooked or recontaminated seafood. Fresh, frozen, or iced fish/shellfish have been found to harbor various species of vibrios, in some markets these organisms are isolated at rates approaching 100%. Not surprisingly, of the various bacteria associated with seafood-related human disease, Vibrio spp. cause the majority of illnesses. Human infections can also follow exposure of wounds to saltwater and/or shellfish. Epidemiological studies show that the rates of many vibrio infections increase during the warmer months paralleling the numbers of vibrios isolated from environmental sources. Besides temperature and salinity, other factors that affect the occurrence and distribution of vibrios in the environment are not well understood.