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Vibrio parahaemolyticus
Etiologic agent of food poisoning from seafood.
Epidemiology:
1) summer & fall
2) in US: coastal states & cruise ships
3) contact with salt water or brackish water
4) 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% [2]
Clinical manifestations:
1) incubation period < 1 day
2) explosive, watery diarrhea
3) bloody diarrhea (25-30%) [2]
4) nausea, vomiting (> 50%), abdominal cramps
5) headache
6) fever occurs less commonly
7) generally resolves in < 1 week
Laboratory:
- stool culture with specialized media
- blood culture
- Vibrio parahaemolyticus DNA [4]
Complications:
- septicemia*
- necrotizing skin infections* [2]
* in patients with liver disease [2] Manangement:
1) symptomatic
- hydration
- antibiotics of NO benefit
2) severe disease is treated with doxycycline [2]
- fluoroquinolone &/or macrolide may be used [2]
- doxycycline + ceftriaxone for invasive infection [2]
General
Vibrio
Properties
KINGDOM: monera
DIVISION: SCHIZOMYCETES
References
- Ferri's Clinical Advisor, Instant Diagnosis and Treatment,
Ferri FF (ed), Mosby, Philadelphia, 2003
- Medical Knowledge Self Assessment Program (MKSAP) 16, 17, 18, 19.
American College of Physicians, Philadelphia 2012, 2015, 2018, 2021.
- Medical Knowledge Self Assessment Program (MKSAP) 19
Board Basics. An Enhancement to MKSAP19.
American College of Physicians, Philadelphia 2022
- Newton AE, Garrett N, Stroika SG et al for the
Centers for Disease Control and Prevention (CDC).
Increase in Vibrio parahaemolyticus infections associated with
consumption of Atlantic Coast shellfish--2013.
MMWR Morb Mortal Wkly Rep. 2014 Apr 18;63(15):335-6.
PMID: 24739344 Free Article
- Loinc