Guarding our seafood against vibrio parahaemolyticus
Back in 2021 there was an emergency recall of raw Pacific oysters produced in Coffin Bay in South Australia following an increase in cases of Vibrio parahaemolyticus. The recall was associated with production dates from 4 September 2021 to 16 November 2021 inclusively. The oyster production areas were closed while food regulators in SA worked with the oyster industry to implement ongoing risk management measures. Before businesses were allowed to reopen, audits were conducted on the supply chain, logistic providers and handling practices, with cold chain maintenance to prevent further outbreaks one of the main focuses of the audit.
V. parahaemolyticus is a prevalent foodborne pathogen known for causing infectious diarrhoea across the globe. Naturally present in coastal and estuarine waters, it can occur in the water or supply chain when specific temperatures create a suitable environment for bacteria to grow. This can be prevented through strict maintenance of the cold chain post-harvest, product sampling and other food safety controls. With the growing appetite for seafood across the globe, research efforts have also stepped up to find innovative solutions to manage risks such as V. parahaemolyticus.
Now, in 2025, a study has been published in the journal Food Quality and Safety, supported by Oxford University Press, which details some novel strategies for mitigating the risks of V. parahaemolyticus in seafood. Conducted by researchers from Shanghai Ocean University, the study provided an analysis of the latest advancements in detection and control methodologies, which could shape the future of seafood safety.
The research delves into a variety of detection techniques for V. parahaemolyticus, from traditional culturing methods to the latest molecular techniques such as PCR and LAMP (Loop-Mediated Isothermal Amplification). These methods have advanced considerably, improving the sensitivity and accuracy of pathogen detection. The study also highlights preventive and control measures, spanning physical, chemical and biological interventions. A key focus of the research is the integration of predictive modelling and risk assessment tools, which provide a systematic approach to estimating health outcomes and guiding food safety management decisions. The authors emphasise the need for further refinement in both detection and risk assessment methodologies to enhance the efficiency of monitoring and controlling V. parahaemolyticus.
Dr Zhaohuan Zhang, a leading expert from the College of Food Science and Technology at Shanghai Ocean University, said, “This comprehensive review highlights the crucial role of integrated detection, assessment and control strategies in boosting seafood safety. The advancements in our study are critical in addressing the persistent challenges posed by V. parahaemolyticus, ensuring safer and higher-quality seafood for consumers.”
Beyond contributing to scientific knowledge, the research provides actionable insights for regulatory bodies and food processors.
For more information, visit here.
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