Vibriosis is caused by Vibrio bacteria, such as Vibrio parahaemolyticus, that grow in coastal waters. Risk factors for acquiring gastrointestinal Vibrio infections include: eating raw or undercooked shellfish (oysters, clams, mussels) or crabs; or cross-contamination of other foods and surfaces with raw shellfish or crabs during preparation.
Symptoms of vibriosis may include: nausea, vomiting, diarrhea, abdominal cramps, and in some cases, signs of severe infection (septicemia), including fever and low blood pressure. Those most at risk are people with weakened immune systems, especially anyone with liver disease or peptic ulcers.
Symptoms can start from 4 to 96 hours after eating contaminated food.
