摘要：Sea organisms nowadays are even more bred in sea cages than they are caught in nature. By intensifying the production, the risks of fish contamination by pathogenic microorganisms have increased, for both the living fish and post- mortem. This paper emphasizes the contamination of seafood by microorganisms from Vibrio spp. genus. A special emphasis has been put on V. parahaemolyticus as the most frequent causative agent of gastroenteritis caused by seafood poisoning in humans. Vibrio concentrations have been compared in seafood worldwide, and especially in the countries of Asia, Oceania and North America with Croatia. It has been concluded that although V. parahaemolyticus can be found relatively often in food originating from our Adriatic, consuming culture of thermally treated seafood still prevents clinical diseases in humans, as opposed to Asia and Oceania, where the consuming culture of raw seafood is a part of their tradition, and the USA, where such manner of consumption has been extremely popular (sushi) in the last couple of decades.
