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Vibrio Parahaemolyticus Food Poisoning

Causative Agents

Vibrio parahaemoliticus.


Sea water

Food Implicated

Raw and inadequately cooked:

  • Shellfish
  • Marine products (fish and prawn)

Mode of Spread

  • Bacteria from raw seafood contaminate cooked food through direct contact (cross contamination)


  • Watery diarrhoea
  • Abdominal cramp
  • Nausea
  • Vomiting
  • Headaches
  • Fever
  • Chills

Onset of illness

4-30 hours (usually 12-24 hours)

Keep your food preparation areas clean

  • Keep raw seafood separate from other foods when shopping and storing groceries.
  • Wash hands, cutting boards, countertops, cutlery and utensils after handling raw seafood.
  • Avoid cross contamination from raw to cooked foods

Cook and store your food at the appropriate temperatures

  • Most infections caused by V. parahaemolyticus can be prevented by thoroughly cooking seefood, especially oysters.
  • Store raw and cooked food separately.
  • Wash seafood, fish and prawns properly with clean water
Last reviewed : 12 September 2008
Writer : Dr.A’aisah bt. Senin
Norrani bt. Eksan