Vibrio parahaemolyticus of Food Poisoning Infections



7.  Vibrio parahaemolyticus


V.  parahaemolyticus are reported to be responsible for 50% of food-poisoning incidents in Japan. In the warmer weather, it can be isolated from fish, shellfish, and other seafoods. Both raw and cooked seafoods such as shrimps, crabs, and lobsters are vehicles of infection. Cooked foods may be contaminated by the raw products in kitchens. Food poisoning following dinner parties with prawns on the menu are common. The illness resembles a mild form of cholera with an average incubation period of 15 hours. There is a rapid onset of symptoms with profuse diarrhoea often leading to dehydration, some vomiting , and fever. There is acute abdominal pain. The illness usually lasts 2-5 days. There are many serotypes.



8.  Aeromonas hydrophilia


Reports of outbreaks of A. Hydrophilia infections have come from India and Ethiopia. The organism was isolated from patients with diarrhoea. Long term surveys of diarrhoea in children and adults in the USA indicate both A. Hydrophilia and A. Sobria play significant roles. Water, milk, and seafoods were considered to be basic sources of the organism.