From the Guidelines
Vibrio species, particularly Vibrio parahaemolyticus and Vibrio vulnificus, are the most common bacterial pathogens associated with seafood consumption on the East Coast of the United States, not Campylobacter. These bacteria naturally occur in coastal waters and can concentrate in filter-feeding shellfish like oysters, clams, and mussels, especially during warmer months 1. Symptoms of Vibrio infection typically include diarrhea, abdominal cramps, nausea, vomiting, and fever, usually appearing within 24 hours of consumption.
Key Considerations
- For mild to moderate cases, treatment involves oral rehydration and possibly antibiotics like doxycycline (100mg twice daily for 3 days) or ciprofloxacin (500mg twice daily for 3 days) 1.
- Severe infections, particularly with Vibrio vulnificus, may require hospitalization with intravenous antibiotics.
- To prevent these infections, consumers should cook seafood thoroughly, avoid raw shellfish (especially if immunocompromised), and practice proper food handling to prevent cross-contamination.
Prevention and Treatment
Some key points to consider in the prevention and treatment of Vibrio infections include:
- Cooking seafood thoroughly to an internal temperature of at least 145°F (63°C) to kill bacteria.
- Avoiding raw or undercooked shellfish, especially for people with weakened immune systems.
- Practicing proper food handling and storage to prevent cross-contamination.
- Washing hands frequently, especially after handling raw seafood.
- Avoiding cross-contamination of utensils, cutting boards, and other kitchen surfaces.
From the Research
Bacterial Infections from Seafood
- The most common bacterial infection from seafood on the east coast is not explicitly stated as Campylobacter in the provided studies, but rather Vibrio vulnificus is highlighted as a significant cause of seafood-related infections 2, 3, 4, 5.
- Vibrio vulnificus is a gram-negative bacterium that can cause severe, potentially fatal infections, with case-fatality rates exceeding 50% for primary septicemia 2, 3, 4, 5.
Risk Factors and Transmission
- Risk factors for Vibrio vulnificus infection include chronic liver disease, alcoholism, hematological disorders, and immunosuppression 3, 4, 5.
- Transmission occurs primarily through the consumption of contaminated seafood, exposure of open wounds to infected water, or, in rare cases, insect bites 5.
Clinical Manifestations and Treatment
- Clinical manifestations of Vibrio vulnificus infection range from localized gastrointestinal symptoms to life-threatening systemic infections such as septicemia 3, 4, 5.
- Treatment typically involves the use of doxycycline in combination with third-generation cephalosporins, although the emergence of multidrug-resistant strains is an escalating concern 4, 5, 6.
- Combination therapy, such as ceftriaxone-doxycycline or cefepime-doxycycline, has been shown to be effective in treating foodborne Vibrio vulnificus septicemia 6.