Vibrio parahaemolyticus

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Vibrio parahaemolyticus food infection, an acute form of gastroenteritis, was first described in Japan at least before 1975. The great majority of cases appear in individuals who have eaten raw, partially cooked, or poorly stored seafood. The vehicles most often implicated are squid, mackerel, sardines, crabs, tuna, shrimp, oysters, and clams. Outbreaks tend to be concentrated along coastal regions during the summer and early fall. The incubation period of nearly 24 hours is followed by explosive, watery diarrhea accompanied by nausea, vomiting, abdominal cramps, and sometimes fever. Vibrio toxins cause symptoms that last about 72 hours but can persist for 10 days. Laboratory media: alkalinophilic, halophilic. Vibrio parahaemolyticus is a curviform, Gram negative, bacteria.