Vibrio parahaemolyticus

Gastrointestinal (gastro) illness may start 4 hours to 7 days (usually 12 - 24 hours) after eating contaminated food and usually lasts 1 to 7 days. Symptoms may include:

• watery diarrhoea (sometimes with blood)
• stomach cramps
• nausea and vomiting
• fever and chills
• headache

Symptoms of a wound infection due to V. parahaemolyticus may include:

• redness, swelling, and pain around the wound
• warmth or pus at the site
• fever or chills

In most healthy people, symptoms are mild to moderate or may go unnoticed.

Most people with V. parahaemolyticus infection recover within a few days without treatment, but antibiotics may be required in some cases.

People with gastro symptoms should rest and drink plenty of fluids to prevent dehydration.

Hospital admission may be required for severe illness.

People can get sick from V. parahaemolyticus by eating raw or undercooked seafood. The bacteria can also enter broken skin (cuts or abrasions) and cause a wound infection after contact with seawater. Ear infections can occur if contaminated water enters the ear. Spread from person to person is rare.

Reduce your risk of V.parahaemolyticus infection by:

• eating only well-cooked seafood (especially oysters and shellfish)
• chilling seafood immediately when caught and keeping seafood refrigerated
• carefully preparing seafood, including separation of raw seafood from other ready-to-eat foods
• washing hands with soap and water after handling raw seafood

People at risk of severe disease, including people with a weakened immune system, should avoid consuming shellfish.

You can reduce your risk of wound infections by:

• avoiding exposing open wounds to seawater
• protecting cuts or wounds with a waterproof dressing before swimming in the sea
• if a wound is exposed to seawater, rinse it well with clean running water (use mild soap if available), then cover with a clean dressing

Exclusion from work, school or childcare

• People should not attend work, school or childcare until they are well and have had no diarrhoea for at least 24 hours
• Food handlers should not return to work until 48 hours after diarrhoea has stopped
• People with ear or wound infections do not need to be excluded but wounds should be kept clean and covered.

Most people recover fully within a few days without ongoing problems.

Serious illness is rare, but is more likely in people with liver disease, diabetes, weakened immunity, or other chronic health conditions.