Vibriosis denotes infections produced by non-cholera Vibrio species such as V. parahaemolyticus, V. alginolyticus, and V. vulnificus, generally contracted through seawater exposure or ingestion of raw or undercooked seafood [1]. It is distinct from cholera, which is caused by V. cholerae [1]. The condition also represents a significant disease threat within aquaculture settings, driven by Vibrio spp. that frequently show antibiotic resistance [3].
Aperçu de la maladie
Bactérienne Informations étayées par des preuves EN 5/7 sections · FR 5/7 sections Mis à jour le Oct 23, 2026
Vibriosis refers to infections caused by non-cholera Vibrio species, typically acquired from marine environments or contaminated seafood [1]. The disease burden is rising globally and is notably high in South Asia, where pooled isolation in diarrhoeal patients reached 4.0% [1][2]. In aquaculture, Vibrio spp. pose a major threat and are often antibiotic-resistant, prompting interest in alternative controls [3].
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Non-cholera Vibrio infections most often present as mild, self-limiting gastroenteritis [1]. V. vulnificus is an opportunistic pathogen capable of causing wound infections that may rapidly progress to septicaemia with high mortality [1].
The incidence of vibriosis is increasing, possibly linked to climate change and warmer seas that favour Vibrio spread [1]. In South Asia, a meta-analysis of 22 studies reported a pooled isolation rate of 4.0% (95% CI 3.0–5.0%) among diarrhoea patients, with cases caused by non-O1/non-O139 V. cholerae, V. parahaemolyticus, V. fluvialis, and V. vulnificus, peaking in summer [2]. Heterogeneity across studies was high (I² = 98.0%), and several isolates carried antibiotic-resistance or extended-spectrum beta-lactamase genes [2].
Vibriosis is normally acquired through contact with seawater or consumption of raw or undercooked contaminated seafood [1]. Person-to-person transmission is described for cholera but not for non-cholera vibriosis in the available evidence [1].
For cholera, effective oral vaccines exist and outbreaks are preventable through safe water and sanitation, though natural or man-made disruptions can trigger events [1]. In aquaculture, Vibrio spp. are not recommended as probiotics owing to opportunistic pathogenesis, whereas vibriocins show narrow-spectrum inhibition of pathogenic strains and may serve as targeted control measures [3]. Broader prevention of non-cholera vibriosis centres on avoiding seawater exposure and raw seafood consumption [1].
- 1 Baker-Austin C et al. Vibrio spp. infections. Nat Rev Dis Primers. 2018 Jul 12. PMID: 30002421. doi: 10.1038/s41572-018-0005-8. PubMed: https://pubmed.ncbi.nlm.nih.gov/30002421/
- 2 Muzembo BA et al. Vibriosis in South Asia: A systematic review and meta-analysis. Int J Infect Dis. 2024 Apr. PMID: 38311027. doi: 10.1016/j.ijid.2024.01.022. PubMed: https://pubmed.ncbi.nlm.nih.gov/38311027/
- 3 Sheikh H et al. Vibrio spp. and Their Vibriocin as a Vibriosis Control Measure in Aquaculture. Appl Biochem Biotechnol. 2022 Oct. PMID: 35451794. doi: 10.1007/s12010-022-03919-3. PubMed: https://pubmed.ncbi.nlm.nih.gov/35451794/
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