Testing for Vibrio spp. might be required for a number of reasons, including: to meet product guidelines for consumer safety, market access, food safety control, to understand risk drivers, and to investigate illnesses.
Unlike other bacterial pathogens, there is limited guidance on the microbiological criteria of Vibrios present in food to ensure it is safe to eat. This is because there are unknowns about virulence of different strains, infectious dosages and not all strains of the major pathogenic species can make people sick.
Despite this, testing for Vibrio spp. can provide information about risks present in food or in seafood producing areas. There are different types of testing available, with each providing different results. The choice of test method should take into consideration what the results will be used for.
Testing for Vibrio spp. in food can either be qualitative or quantitative.