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Vibrio parahaemolytic

Last updated on March 29, 2024.

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Example of causative food

Sashimi, sushi, etc. Food contaminated through hands or cutting boards after touching raw fish may be the cause.

Features

It is a bacterium that prefers salt that lives in the mud on the sea floor, and adheres to the body surface and internal organs of seafood caught during high seawater temperatures. It grows faster than other food poisoning bacteria, and improper temperature control after catch can cause food poisoning.

Symptoms

After 8 to 24 hours after eating (2 to 3 hours in short), diarrhea, severe abdominal pain, vomiting, etc. occur.

Preventive measures

・Wash seafood thoroughly with running water (tap water) before cooking.
・Wash and disinfect cooking utensils and hands after handling seafood.
・Keep seafood in the refrigerator even for a short time.

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Inquiries to this page

Kohoku Health and Welfare Center Health Sanitation Division Food Sanitation Section

Phone: 045-540-2370

Phone: 045-540-2370

Fax: 045-540-2342

E-Mail address [email protected]

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Page ID: 900-400-062

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