Foodborne Vibrio parahaemolyticus intoxication Save

Foodborne Vibrio parahaemolyticus Intoxication

Vibrio parahaemolyticus is a type of bacteria found in saltwater and brackish water, including coastal areas. It is the leading cause of seafood-related foodborne illness in the United States, with an estimated 80,000 cases each year.

Vibrio parahaemolyticus typically causes diarrhea, vomiting, abdominal cramps, nausea and fever. Symptoms usually occur within 24 hours of consuming contaminated seafood, and can last several days. In some cases, the infection can cause complications such as sepsis and death.

Vibrio parahaemolyticus can be found in a variety of seafood, including oysters, clams, crabs, and shrimp. It is most commonly found in warm, coastal areas, and is more common in the summer months.

To prevent infection, it is important to handle and store seafood properly. Cook all seafood thoroughly (to an internal temperature of 145°F). Avoid eating raw oysters and other raw shellfish, and be sure to wash your hands thoroughly after handling raw seafood.

It is also important to check for fish advisories in your area, as some areas may have higher levels of V. parahaemolyticus in their waters. If an advisory is in effect, avoid eating raw or undercooked seafood from that area.

In the event of an infection, it is important to get medical attention as soon as possible. Symptoms can be mild or severe, and can become life-threatening if not treated promptly. Antibiotics may be necessary to treat a severe infection.

By following safe food handling and storage practices and avoiding raw seafood, you can reduce your risk of foodborne Vibrio parahaemolyticus intoxication.