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Antibiotic Resistance Found in Imported Vietnamese Shrimp

Researchers from the Norwegian Institute of Marine Research detected antibiotic-resistant Vibrio bacteria in Vannamei shrimp imported from Vietnam, raising concerns about the spread of resistance via food sold in Norway.

The Norwegian Institute of Marine Research (Havforskningsinstituttet - HI) has revealed findings from its 2021 monitoring of imported seafood, conducted on behalf of the Norwegian Food Safety Authority. The analysis identified antibiotic-resistant bacteria in samples of raw Vannamei shrimp (Litopenaeus vannamei) imported from Vietnam.

Key Findings: Bacteria and Resistance

Marine scientist Cecilie Smith Svanevik explained that the bacteria detected was Vibrio parahaemolyticus, which naturally occurs in the ocean and can cause stomach upset or infections in humans if raw or undercooked seafood is consumed.

• Samples: Eight samples of giant shrimp were analyzed.

• Detection Rate: Vibrio parahaemolyticus was found in two of the eight samples tested.

• Toxin Production: While some Vibrio types produce toxins, the bacteria found in these particular shrimp samples did not produce toxins, and thus "probably would not cause disease in humans," according to Svanevik.

However, the significant concern lies in the bacteria's resistance profile. Svanevik noted: "Some of the antibiotics they were resistant to are used in the treatment of infections in humans."

Furthermore, researchers found resistance to antibiotics that are banned for use in food production, both in Norway and in Vietnam. The importation of seafood carrying such resistant bacteria poses a risk of contributing to the spread of antibiotic resistance through the food chain in Norway.

Monitoring and Safe Consumption

The monitoring process is challenging because there are no limit values for Vibrio parahaemolyticus or other Vibrio bacteria in seafood. Pauline Paolantonacci from HI confirmed that this monitoring is an annual effort focused on seafood imported from countries outside the EU/EEA.

To ensure safety, the most crucial step is heat treatment. Vibrio bacteria cannot tolerate heat and are killed when shrimp are boiled or fried.

• Recommendation: The contaminated shrimp were raw, and most consumers heat-treat raw shrimp before eating, making them safe.

• Cross-Contamination Risk: The risk arises in retail environments, especially at seafood counters where customers select items. Raw and cooked shrimp are often placed near each other. If the same serving utensil is used, or the items are mixed, bacteria from the raw shrimp can contaminate the cooked shrimp, which many customers eat immediately.

It is therefore essential for stores to prevent cross-contamination and provide customers with clear information on the origin of the shrimp and the necessary preparation steps for safe consumption.

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