Vibrio parahaemolyticus

Vibrio par·a·hae·mo·lyt·i·cus (pr-hm-lt-ks)

n.

A marine bacterium that may contaminate shellfish and cause human gastroenteritis.

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Vibrio parahaemolyticus

[per′əhē′mōlit′ikəs]

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 bacteriologic 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.

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Vibrio

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.

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Vibrio anguillarum

causes disease in freshwater and marine fish and eels.

Vibrio coli, Vibrio fetus

see campylobacter.

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.