with the level as high as 103 to 104 per
gram in some samples. Incidences of vibrios revealed by the presence-absence test were
significantly higher than those revealed by the plate count assay. These data point to the
hazard potential relating to Vibrio in processed and ready-to-eat seafood and the need to
strictly apply preventive measures against Vibrio gastroenteritis through consumption of
these food products. They also suggest that analytical methods used in food safety
evaluation in relation to potentially hazardous Vibrio species should be carefully considered.