Vibriosis

What is Vibriosis?
Vibriosis is an intestinal illness of moderate severity that results from eating raw or improperly refrigerated foods that were previously contaminated with vibrio bacteria. Although many different kinds of bacteria can cause intestinal illness from contaminated food, two members of the vibrio genus are most commonly associated with contaminated food. Vibrio parahaemolyticus bacteria are most often associated with eating raw or inadequately cooked, contaminated seafood (most often shrimp). Vibrio vulnificus bacteria are more commonly associated with eating raw, contaminated shellfish (most often, oysters). Other vibrio species such as Vibrio cholerae, also produce an intestinal illness with profuse diarrhea, and are mentioned elsewhere (see Cholera).

How do you get it?
You can get vibriosis by eating raw, undercooked, or improperly refrigerated fish and shellfish taken from contaminated coastal waters. You can also get vibriosis from any food cross-contaminated with raw seafood, or by rinsing with contaminated seawater.

What are the symptoms of vibriosis?
Most persons who get vibriosis report having watery diarrhea and abdominal cramps, often with nausea, vomiting, fever, chills, and headache. Occasionally, the diarrheal illness presents with bloody or mucoid stools. The symptoms usually last for 2 - 3 days, but may range from 1 to 7 days.

When do symptoms start?
The symptoms usually begin 12 to 24 hours after eating contaminated food, but the onset can range from 4 to 96 hours.

What is the treatment for vibriosis?
Most persons who get vibriosis get better just by taking fluids (water, soup, fruit juices, etc.). However, in more severe cases, a doctor can prescribe antibiotics to help alleviate the symptoms.

How can you keep from getting it?
Educate food handlers and consumers alike about the risks associated with eating raw seafood.

Ensure that cooked seafoods reach internal temperatures adequate to kill the bacteria by heating to at least 158°F (70°C) for a minimum of 15 minutes.

Ensure that raw seafoods (especially shellfish) are promptly refrigerated after purchase. Minimum temperatures for refrigerated foods should be 45°F (23.4°C) or colder.

Reduce the chances of cross-contamination by handling all seafood and other food items carefully. An effective way to do this is by sanitizing the food preparation surfaces and cutting tools before and after processing seafood. Household bleach can be used for this purpose. Follow the directions on the label.

Avoid the use of seawater in foodhandling areas.