Emergence of non-choleragenic Vibrio infections in Australia

Abstract

Vibrio infection was rarely reported in Tasmania prior to 2016, when a multistate outbreak of Vibrio parahaemolyticus associated with Tasmanian oysters was identified and 11 people reported ill. Since then, sporadic foodborne cases have been identified following consumption of commercially- and recreationally-harvested oysters. The increases in both foodborne and non-foodborne Vibrio infections in Tasmania are likely associated with increased sea water temperatures. As oyster production increases and climate change raises the sea surface temperature of our coastline, Tasmania expects to see more vibriosis cases. Vibriosis due to oyster consumption has been reported in other Australian states, but the variability in notification requirements between jurisdictions makes case and outbreak detection difficult and potentially hampers any public health response to prevent further illness.