Vibrio parahaemolyticus

Introduction

Etiologic agent of food poisoning from seafood.

Epidemiology

• summer & fall
• in US: coastal states & cruise ships
• contact with salt water or brackish water
• most common Vibrio species producing diarrhea in the U.S.
  • contact with raw seafood
  • consumption of undercooked shellfish (especially oysters)

Pathology

• severe disease including sepsis 7 necrotizing skin infections may occur in alcoholics or other patients with liver disease
  • mortality ~30%

Clinical manifestations

• incubation period < 1 day
• explosive, watery diarrhea
• bloody diarrhea (25-30%)
• nausea, vomiting (> 50%), abdominal cramps
• headache
• fever occurs less commonly
• generally resolves in < 1 week

Laboratory

• stool culture with specialized media
• blood culture
• Vibrio parahaemolyticus DNA

Complications

• septicemia*
• necrotizing skin infections*

* in patients with liver disease Manangement:

• symptomatic
  • hydration
  • antibiotics of NO benefit
• severe disease is treated with doxycycline
  • fluoroquinolone &/or macrolide may be used
  • doxycycline + ceftriaxone for invasive infection

More general terms

• Vibrio