What is a major common source of Vibrio vulnificus and Vibrio parahaemolyticus infections?

Vibrio vulnificus and Vibrio parahaemolyticus are both types of bacteria commonly associated with seafood, particularly shellfish. The major source of these infections is often linked to contaminated water oysters, as these bacteria thrive in warm, salty marine environments. When oysters are harvested from such waters, they can accumulate Vibrio bacteria, leading to human infection when consumed raw or undercooked.

These specific Vibrio species are typically found in seafood rather than in other food items like chicken, beef, or processed vegetables. Thus, while those options may have their own respective food safety concerns, they are not significant sources of Vibrio infections. For instance, undercooked chicken is more often associated with Salmonella or Campylobacter, and raw beef can be linked to E. coli. Processed vegetables may pose risks due to other pathogens, but they do not correlate with these Vibrio species.