TABLE 11.
A summary of published risk assessments (QMRA and other studies of interest) of Vibrio spp. in various types of seafood.
| Hazard(s) | Food(s) | Title | Reference/source | Comment |
|---|---|---|---|---|
| Vp | Cooked prawns | A semi‐quantitative seafood safety risk assessment | Sumner and Ross (2002) | Hazard/food combinations ranked using Risk Ranger |
| Vc a unspecified | Cooked prawns | |||
| Vv | Oysters | |||
| Pathogenic Vp | Raw oysters (Crassostrea virginica) | Quantitative risk assessment on the public health impact of pathogenic Vibrio parahaemolyticus in raw oysters | US FDA (2005) | The output is adapted and applied in the Vp calculator tool |
| Vv | Raw oysters (C. virginica) | Risk assessment of V. vulnificus in raw oysters | FAO and WHO (2005b) | The output is adapted and applied in the Vv calculator tool |
| Vc a O1 and O139 | Warm water shrimp | Risk assessment of choleragenic Vibrio cholerae O1 and O139 in warm‐water shrimp in international trade | FAO and WHO (2005a) | |
| Vp | Oysters (C. virginica) | An evaluation of the use of remotely sensed parameters for prediction of incidence and risk associated with Vibrio parahaemolyticus in Gulf Coast oysters (Crassostrea virginica) | Phillips et al. (2007) | Remote sensing data integrated into risk assessment |
| Vp | Bloody clams | Quantitative modeling for risk assessment of Vibrio parahaemolyticus in bloody clams in southern Thailand | Yamamoto et al. (2008) | |
| Vp | Raw horse mackerel | Quantitative risk assessment of Vibrio parahaemolyticus in finfish: a model of raw horse mackerel consumption in Japan | Iwahori et al. (2010) | |
| Vp | Raw oysters, bloody clams, raw horse mackerel | Risk assessment of Vibrio parahaemolyticus in seafood | FAO and WHO (2011) | |
| Vp | Mussels and oysters | Quantitative risk assessment of Vibrio parahaemolyticus in seafood (Évaluation du risque lié à Vibrio parahaemolyticus lors de la consommation de coquillages vivants) | ANSES (2012) | |
| Vp | Black tiger shrimps, cooked | The risk assessment of Vibrio parahaemolyticus in cooked black tiger shrimps (Penaeus monodon) in Malaysia | Sani et al. (2013) | |
| Vp | Raw oysters | A quantitative risk assessment model for Vibrio parahaemolyticus in raw oysters in Sao Paulo State, Brazil | Sobrinho et al. (2014) | |
| Vp | Bloody clams | Microbial risk assessment of Vibrio parahaemolyticus in bloody clams in Malaysia: A preliminary model from retail to consumption | Malcolm et al. (2016) | |
| Vp | Raw oysters | The risk of Vibrio parahaemolyticus infections associated with consumption of raw oysters as affected by processing and distribution conditions in Taiwan | Huang et al. (2018) | |
| Vp | Raw oysters | The risk assessment of Vibrio parahaemolyticus in raw oysters in Taiwan under the seasonal variations, time horizons, and climate scenarios | Ndraha and Hsiao (2019b) | |
| Vp | Chilled shrimps | Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in Taiwan | Ndraha and Hsiao (2019a) | |
| Vp | Short mackerel | Preliminary quantitative microbial risk assessment of pathogenic Vibrio parahaemolyticus in short mackerel in Malaysia | Tan et al. (2019) | |
| Vp and Vv | Seafood | Risk assessment tools for Vibrio parahaemolyticus and Vibrio vulnificus associated with seafood | FAO and WHO (2020) | Evaluation of existing Vp and Vv risk calculators |
| Vp | Oysters | Influence of climatic factors on the temporal occurrence and distribution of total and pathogenic Vibrio parahaemolyticus in oyster culture environments in Taiwan | Ndraha and Hsiao (2021) | |
| Vp | Sea squirt (Halocynthia roretzi) | Quantitative microbial risk assessment of Vibrio parahaemolyticus food‐borne illness of sea squirt (Halocynthia roretzi) in South Korea | Kang et al. (2021) | |
| Vc a and Vv | Whip‐arm octopus | Risk assessment of vibriosis by Vibrio cholerae and Vibrio vulnificus in whip‐arm octopus consumption in South Korea | Oh et al. (2021) | |
| Vp | Shellfish | Quantitative risk Assessment of Vibrio parahaemolyticus in shellfish from retail to consumption in coastal cities of Eastern China | Ding et al. (2022) | |
| Advances in science and risk assessment tools for Vibrio parahaemolyticus and V. vulnificus associated with seafood | FAO and WHO (2021) | |||
| Vp | Shellfish (oysters and sea urchins) | Prevalence, genomic characterisation, and risk assessment of human pathogenic Vibrio species in seafood | Neetoo et al. (2022) | Only risk associated with oyster consumption only was assessed, using Risk Ranger |
| Vp, Vv and non‐cholera Vc | Seafood (oysters, mussels) | Bacterial food‐borne Vibrio infections: health risk assessment of the occurrence of Vibrio spp. (non‐cholera vibrios) in food | BfR (2022) | Qualitative assessment |
| Vp | Roasted shrimp | Quantitative risk assessment of Vibrio parahaemolyticus toxi infection associated with the consumption of roasted shrimp (Penaeus monodon) | Takoundjou et al. (2022) | |
| Vp | Oysters | Modeling the risk of Vibrio parahaemolyticus in oysters in Taiwan by considering seasonal variations, time periods, climate change scenarios, and post‐harvest interventions | Ndraha et al. (2023) | |
| Vp | Shrimp (with vinegar) | Risk reduction assessment of Vibrio parahaemolyticus on shrimp by a Chinese eating habit | Xu, Liu, et al. (2023) | |
| Vp | Grey mullet (farmed finfish) | Quantitative risk evaluation of antimicrobial‐resistant Vibrio parahaemolyticus isolated from farmed grey mullets in Singapore | Ong et al. (2023) | AMR risk assessment |
Abbreviations: AMR, antimicrobial resistance; QMRA, quantitative microbiological risk assessment; Vc, Vibrio cholerae; Vp, Vibrio parahaemolyticus; Vv, Vibrio vulnificus.
a
Vibrio cholerae unspecified and O1/O139 are outside the scope of ToR 5 but included for completeness.