Vibrio parahaemolyticus

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Related to Vibrio parahaemolyticus: Vibrio vulnificus

Vib·ri·o par·a·hae·mo·lyt·'i·cus

a marine bacterial species that causes gastroenteritis and bloody diarrhea, usually from eating contaminated shellfish.

Vibrio parahaemolyticus

a species of halophic (salt-tolerant) microorganisms of the genus Vibrio, found in brackish water. It is the causative agent in food poisoning associated with the ingestion of raw or undercooked shellfish, especially crabs and shrimp. This microorganism is a common cause of gastroenteritis in Japan, aboard cruise ships, and in the eastern and southeastern coastal areas of the United States. Thorough cooking of seafood prevents the infection associated with Vibrio parahaemolyticus, which causes watery diarrhea, abdominal cramps, vomiting, headache, chills, and fever. This microorganism has an incubation period of 2 to 48 hours, after which the symptoms of infection appear. The food poisoning from this agent usually subsides spontaneously within 2 days but may be more severe, even fatal, in debilitated and elderly people. This organism can also cause infection of the skin when an open wound is exposed to seawater. Confirming diagnosis must rule out other causes of food poisoning and acute GI disorders and requires bacteriological examination of the vomitus, stool, and blood. Treatment usually includes bed rest and the oral replacement of fluids. IV replacement of fluids is seldom required.

Vib·ri·o pa·ra·hae·mo·ly·ti·cus

(vib'rē-ō par-ă-hē-mō-lit'i-kŭs)
A marine bacterial species that causes gastroenteritis and bloody diarrhea, usually from eating contaminated shellfish.


a genus of gram-negative, short, motile, curved or straight rods in the family Vibrionaceae of bacteria. Microaerophilic species are now classified as Campylobacter spp.

Vibrio anguillarum
causes disease in freshwater and marine fish and eels.
Vibrio coli, Vibrio fetus
Vibrio meleagridis
isolated from sinuses of turkeys with sinusitis. Not a recognized bacterial species.
Vibrio metchnikovii
found in the intestine of humans and birds; causes a cholera-like enteritis.
Vibrio parahaemolyticus
found in sea foods; causes enteritis in humans.
References in periodicals archive ?
Effect of dissolved oxygen on the immune response of Haliotis diversicolor supertexta and its susceptibility to Vibrio parahaemolyticus.
Ecology of Vibrio parahaemolyticus and Vibrio vulnificus in the coastal and estuarine waters of Louisiana, Maryland, Mississippi, and Washington (United States).
Common symptoms of food poisoning caused by Vibrio parahaemolyticus, including diarrhoea, vomiting, mild fever and abdominal pain, usually occurring within one to two days after consumption of contaminated food.
Detection of total and hemolysin-producing Vibrio parahaemolyticus in shellfish using multiplex PCR amplification of tl, tdh and trh.
Survey of postharvest-processed oysters in the United States for levels of Vibrio vulnificus and Vibrio parahaemolyticus.
Characterization and pathogenicity studies of Vibrio parahaemolyticus isolated from diseased freshwater prawn, Macrobrachium rosenbergii (de Man).
19 have been linked to three confirmed and two possible cases of illness from Vibrio parahaemolyticus.
Comparison of effects of Wasabia japonica and allyl isothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions.
coli (VTEC), shigellosis, Vibrio parahaemolyticus, botulism, cholera, listeriosis, typhoid fever, paratyphoid fever, hepatitis A, cryptosporidiosis, and cyclosporiasis were included.
In addition to total viable count (TVC) and total coliforms (TC), pathogenic enteric bacteria like faecal coliforms (FC), Faecal streptococci spp (FS), Escherichia coli (EC), shigella spp (SH), Vibrio cholerae (VC) and Vibrio parahaemolyticus were evaluated to assess the water quality.
4,5) Vibrio parahaemolyticus and Vibrio cholerae are species that can also cause gastroenteritis and may result in more severe infections than those caused by sewage-borne viral and bacterial pathogens.
Symptoms of acute Vibrio parahaemolyticus infection typically begin 24 hours after exposure and can include watery diarrhea, abdominal cramps, nausea, vomiting, fever, and chills.