Vibrio species is a foodborne illness related to the consumption of:

Vibrio species, particularly Vibrio vulnificus and Vibrio parahaemolyticus, are primarily associated with seafood, especially raw or undercooked shellfish such as oysters. The bacteria thrive in warm, brackish waters and are most commonly found in coastal areas. When individuals consume contaminated raw shellfish, they can develop symptoms ranging from mild gastroenteritis to severe illness, particularly in those with compromised immune systems.

Other foodborne pathogens are associated with different food items; for instance, undercooked ground beef is more commonly linked to E. coli, and raw poultry products are often associated with Salmonella. Raw vegetables can also be contaminated with a variety of bacteria, but they are typically not a primary vector for Vibrio. Understanding the specific associations helps in identifying high-risk foods and implementing proper food safety practices.