Vibrio are salt-tolerant bacteria that are found in marine waters and estuaries (brackish water, lagoons) worldwide. Gastroenteritic infections may occur after eating contaminated seafood. Most foodborne Vibrio infections are caused by the three species Vibrio parahaemolyticus, V. cholerae, and V. vulnificus. In severe cases, sepsis can occur, which can even be fatal under certain circumstances. Another particularly feared disease is cholera, which must be reported in Switzerland and is caused by Vibrio cholerae contaminating drinking water.
Global warming and the associated increased temperatures of seawater raise concerns that there could be an increase in infections with Vibrio worldwide. The FSVO will therefore conduct a study on the prevalence of these bacteria in seafood and fish in order to be able to better estimate the risk for consumers in Switzerland. The standard method for the detection of Vibrio species (ISO 21872-1: 2017) is based on two enrichment steps in selective liquid media, isolation on selective agar plates, and confirmation by means of molecular biological or biochemical reactions. The method is therefore very time-consuming. It would be desirable to have a diagnostic system that can directly detect the pathogen in marine animals, particularly oysters, but also in raw fish.
METAS and the FSVO are striving for closer cooperation in the use of modern molecular biological techniques for the detection and analysis of genetic material (DNA). One possibility of jointly using new detection methods is in the area of so-called next generation sequencing (NGS) technology, which can also be used for Vibrio in seafood. NGS not only allows the species to be clearly identified, but can also identify virulence markers and other relevant marker genes that are present in the genome of pathogenic Vibrio strains. The characterization of Vibrio strains from the FSVO's prevalence study with NGS can therefore make a significant contribution to risk assessment. While the number of living Vibrio in a sample is usually determined microbiologically using the most probable number estimate, NGS can also be used to check whether the number of living Vibrio can be estimated using jointly extracted RNA. The amount of data required for this could also be generated using NGS. Reference materials to be developed at METAS as part of a dissertation for the quantitative use of NGS analyzes can be used here for the first time in real cases and help to determine the detection and quantification limits in the event of Vibrio contamination in food. The work proposed here is directly embedded in the ongoing work at the FSVO and extends and complements the research and development work carried out at METAS.