Foodborne Illness – Vibriosis

Vibriosis is caused by a contagious bacteria (germ) named Vibrio parahaemolyticus. The germ may be in coastal waters, or uncooked shellfish or finfish harvested from coastal waters.

Symptoms

Usually start 12 to 24 hours after exposure and include:

• Moderate to severe watery diarrhea
• Abdominal cramps
• Sometimes nausea and vomiting, fever, chills and headache

How It Is Spread

• Raw, infected shellfish
• Other foods can be “cross-contaminated.” For example, a food washed in contaminated sea water and not cooked before eating could be a source of vibriosis.

Diagnosis & Treatment

• The bacteria can be cultured from a stool sample.
• Treatment is not usually needed.
• Fluid replacement therapy may be needed.
• Antibiotics are usually not necessary, but may be prescribed in severe cases.

Prevention

• Thoroughly cook shellfish and finfish to at least 140ºF before eating.
• Do not rinse cooked shellfish or finfish with seawater which may be contaminated.
• Keep raw or cooked shellfish or finfish well refrigerated below 45ºF before serving.