What is the primary source of Vibrio bacteria in food?

The primary source of Vibrio bacteria in food is raw shellfish, particularly oysters. These bacteria are commonly found in marine environments, especially in warm coastal waters, where shellfish such as oysters and clams filter-feed and accumulate the bacteria in their tissues. Vibrio can cause foodborne illness when these contaminated shellfish are consumed raw or undercooked.

While other food items, like raw poultry, undercooked beef, and raw fruits and vegetables, can harbor different pathogens, they are not specifically associated with Vibrio infections. It is crucial to properly handle and cook seafood, particularly shellfish, to minimize the risk of Vibrio and other foodborne illnesses. Understanding the sources of various foodborne pathogens helps in effective food safety management and prevention practices.