Vibrio parahaemolyticus infections in the United States, 1973-1998

Vibrio parahaemolyticus infections are associated with consumption of raw o r undercooked shellfish, contaminated food, and exposure of wounds to warm seawater. Foodborne outbreaks and sporadic infections from Vibrio species i n 4 Gulf Coast states are reported routinely to the Centers for Disease Con trol and Prevention (CDC), Between 1988 and 1997, 345 sporadic V. parahaemo lyticus infections were reported: 59% were gastroenteritis, 34% were wound infections, 5% were septicemia, and 2% were from other exposures. Forty-fiv e percent of patients suffering from these conditions were hospitalized for their infections, and 88% of persons with acute gastroenteritis reported h aving eaten raw oysters during the week before their illness occurred. Betw een 1973 and 1998, 40 outbreaks of V. parahaemolyticus infections were repo rted to the CDC, and these outbreaks included >1000 illnesses. Most of thes e outbreaks occurred during the warmer months and were attributed to seafoo d, particularly shellfish, The median attack rate among persons who consume d the implicated seafood was 56%. To prevent V. parahaemolyticus infections , persons should avoid consumption of raw or undercooked shellfish and expo sure of wounds to seawater.