Vibrio parahaemolyticus /per′əhē′mōlit′ikəs/ , a species of halophic (salt-tolerant) microorganisms of the genus Vibrio, found in brackish water. It is the causative agent in food poisoning associated with the ingestion of raw or undercooked shellfish, especially crabs and shrimp. This microorganism is a common cause of gastroenteritis in Japan, aboard cruise ships, and in the eastern and southeastern coastal areas of the United States. Thorough cooking of seafood prevents the infection associated with Vibrio parahaemolyticus, which causes watery diarrhea, abdominal cramps, vomiting, headache, chills, and fever. This microorganism has an incubation period of 2 to 48 hours, after which the symptoms of infection appear. The food poisoning from this agent usually subsides spontaneously within 2 days but may be more severe, even fatal, in debilitated and elderly people. This organism can also cause infection of the skin when an open wound is exposed to seawater. Confirming diagnosis must rule out other causes of food poisoning and acute GI disorders and requires bacteriological examination of the vomitus, stool, and blood. Treatment usually includes bed rest and the oral replacement of fluids. IV replacement of fluids is seldom required.
