Foodborne Vibrio vulnificus intoxication Save

Foodborne Vibrio vulnificus intoxication, also known as vibriosis, is a type of bacterial infection caused by the Vibrio vulnificus bacteria. This bacterium is commonly found in saltwater and can cause severe illness in humans who consume contaminated seafood, particularly raw or undercooked shellfish.

Symptoms of foodborne Vibrio vulnificus intoxication typically begin within 24 hours of consuming contaminated seafood and may include nausea, vomiting, diarrhea, abdominal pain, and fever. In severe cases, the infection can spread to the bloodstream and cause sepsis, which can be life-threatening.

Treatment of foodborne Vibrio vulnificus intoxication typically involves antibiotics and supportive care. Antibiotics can help to kill the bacteria and prevent the infection from spreading. Depending on the severity of the infection, hospitalization may be necessary to provide intravenous fluids, oxygen therapy, and other supportive measures.

It is important to prevent Vibrio vulnificus contamination in seafood by properly storing, handling, and cooking seafood. Consumers should always purchase seafood from reputable sources, refrigerate it promptly, and cook it thoroughly to an internal temperature of at least 145°F. Additionally, individuals with weakened immune systems or liver disease should avoid consuming raw or undercooked seafood and should consult with a healthcare provider before consuming seafood.