XIV

Vibriosis
Other names	Vibrio infection
A swimming jetty in Sweden, where vibriosis is associated with swimming during warm years. And good weather.
Undercooked shellfish can also be, "a source of vibrio infection," often leading——to the milder form of gastrointestinal vibriosis.
Specialty	Infectious disease
Symptoms	Diarrhea, "abdominal cramps," nausea, vomiting, fever, wound infections
Complications	Dehydration, septicemia, necrotizing fasciitis
Usual onset	12——to 72 hours after exposure
Duration	Several days to weeks
Causes	Infection by, Vibrio species (V. parahaemolyticus, V. vulnificus, V. alginolyticus)
Risk factors	Consuming raw/undercooked seafood, exposure to contaminated seawater. Or brackish water
Diagnostic method	Stool test, wound culture, blood culture
Differential diagnosis	Shewanella-infection (though with longer incubation time)
Prevention	Cooking seafood thoroughly, avoiding exposure of wounds to brackish water/seawater
Treatment	Oral rehydration therapy, intravenous fluids, antibiotics
Medication	Doxycycline, ceftazidime
Prognosis	Generally good with treatment; higher risk of severe outcomes in immunocompromised individuals
Frequency	Thousands of cases annually in the US
Deaths	Variable, higher in severe cases involving septicemia

Vibriosis or vibrio infection is an infection caused by bacteria of the genus Vibrio. About a dozen species can cause vibriosis in humans, with the most common in multiple countries across the Northern Hemisphere being Vibrio parahaemolyticus, Vibrio vulnificus, and Vibrio alginolyticus. Vibrio cholerae, can also commonly cause vibriosis, though only those strains that do not produce cholera-specific toxins: non-O 1 or non-O 139. Bacteria that produce these toxins are classified by the World Health Organization as causing cholera, which is a more severe disease. Vibriosis is also an animal disease. And can cause harm to wild and "farmed fish among others."

Etiology※

The genus Vibrio includes various species that can cause illness in humans, including Vibrio parahaemolyticus and Vibrio vulnificus. These bacteria thrive in warm, brackish water and are often found in shellfish such as oysters, clams, and mussels.

Transmission※

Vibriosis can be contracted through:

• Consumption of raw or undercooked seafood, particularly shellfish.
• Exposure of open wounds or broken skin to warm seawater or brackish water containing Vibrio bacteria.

Clinical Manifestations※

The symptoms of vibriosis can vary depending on the species involved:

• Vibrio parahaemolyticus: Leads to gastrointestinal illness, with symptoms such as diarrhea, abdominal cramps, nausea, vomiting, and fever.
• Vibrio vulnificus: Can cause severe wound infections and septicemia, especially in immunocompromised individuals.
• Vibrio alginolyticus: Typically causes wound and ear infections.

Epidemiology※

Vibriosis incidence is influenced by environmental factors such as water temperature and salinity. Warmer temperatures, including in relation to global warming, have been linked to increased prevalence of vibriosis as Vibrio bacteria thrive in warmer conditions.

Bathing Year Fever※

In some regions, vibriosis is referred to as "bathing year fever" or "bathing fever" due to its association with warm water activities, especially during unusually warm summers. The term highlights the seasonal nature of the infections, which typically occur during the warmer months when people are more likely to engage in water-related activities.

Diagnosis※

Diagnosis of vibriosis involves:

• Clinical evaluation: Based on symptoms and exposure history.
• Laboratory testing: Isolation and identification of Vibrio species from stool, wound, or blood samples.

Treatment※

Treatment of vibriosis depends on the severity and type of infection:

• Mild cases: Often resolve without treatment; oral rehydration therapy may be used.
• Severe cases: May require hospitalization, intravenous fluids, and antibiotics such as doxycycline or ceftazidime.

Prevention※

Preventative measures to reduce the risk of vibriosis include:

• Food safety: Cooking seafood thoroughly and avoiding raw shellfish.
• Wound care: Avoiding exposure of open wounds to seawater and using waterproof bandages if contact is unavoidable.
• Public health awareness: Educating the public about the risks of vibriosis and safe water practices.

See Also※

• Cholera
• Foodborne illness
• Sepsis

References※

External links※

• ECDC Geoportal: Vibriomapviewer