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Vibrio parahaemolyticus

المؤلف:  Peter Chin-Hong, Elizabeth A. Joyce, Manjiree Karandikar, Mehrdad Matloubian, Luis Alberto Rubio, Brian S. Schwartz, Warren Levinson

المصدر:  Levinsons Review of Medical Microbiology & Immunology: A Guide to Clinical Infectious Diseases (2024)

الجزء والصفحة:  18th E , P150-151

2026-10-22

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 V. parahaemolyticus is a marine organism transmitted by ingestion of raw or undercooked seafood, especially shellfish such as oysters. It is a major cause of diarrhea in Japan, where raw fish is eaten in large quantities, but is an infrequent pathogen in the United States, although several outbreaks have occurred aboard cruise ships in the Caribbean. Little is known about its pathogenesis, except that an enterotoxin similar to choleragen is secreted and limited invasion sometimes occurs.

The clinical picture caused by V. parahaemolyticus varies from mild to quite severe watery diarrhea, nausea and vomiting, abdominal cramps, and fever. The illness is self-limited, lasting about 3 days. V. parahaemolyticus is distinguished from V. cholerae mainly on the basis of growth in NaCl: V. parahaemolyticus grows in 8% NaCl solution (as befits a marine organ ism), whereas V. cholerae does not. No specific treatment is indicated, because the disease is relatively mild and self-limited. Disease can be prevented by proper refrigeration and cooking of seafood.