In life, many people have eaten seafood after the emergence of “vomiting, diarrhea, abdominal pain” and other symptoms, to the hospital to do stool culture, the results were found to be “Vibrio parahaemolyticus” infection caused by acute gastroenteritis. In recent years, food poisoning caused by Vibrio parahaemolyticus accounts for a gradually increasing proportion of bacterial food poisoning. It is reported that food poisoning caused by Vibrio parahaemolyticus in summer and autumn in coastal areas of China is the first, reaching 31%, while 40%-60% of food poisoning in Japan is caused by Vibrio parahaemolyticus. So what is Vibrio parahaemolyticus in the end?
Vibrio parahaemolyticus (also known as salt-loving bacteria) is a gram-staining negative polymorphic rod or slightly curved vibrio, single flagellum. The bacterium is saline and acidophilic, in 3%-5% salt water can reproduce rapidly, but in the vinegar 1-3 minutes that death, heating 56 ℃ 5-10 minutes can be inactivated. Vibrio parahaemolyticus was first isolated in 1950 by Fujino, etc. in the feces of a patient with food poisoning in Japan. The bacterium is very widely distributed, mainly in the seawater near the coast, submarine sediments, sea fish, shrimp, jellyfish, sea crab and other seafood and salted vegetables, cured meat, salted eggs and other salted products containing high salt. According to the survey. East China’s coastal seawater detection rate of Vibrio parahaemolyticus is 47%-66%, the average rate of 46%-49% of seafood fish and shrimp with bacteria, the summer can be as high as 90% or more.
Vibrio parahaemolyticus has strong virulence to both humans and animals, and its pathogenic substances are mainly heat-resistant direct hemolysin and heat-related hemolytic toxin. Human infection with Vibrio parahaemolyticus is mainly due to the consumption of undercooked seafood or contaminated pickled products. Clinical symptoms are persistent or paroxysmal colic in the mid and upper abdomen of varying degrees, diarrhea, nausea, vomiting, and may be accompanied by fever, chills, malaise, dehydration, and shock. Diarrhea varies from 3 to 20 times a day, with a variety of stools, most of which are yellow watery or yellow paste. About 2%-16% have typical bloody or washed stools, and in some patients, the stools may be purulent or mucus-blood-like, with a peculiar odor. The diagnosis is confirmed by bacterial culture of the patient’s stool or suspected food for Vibrio parahaemolyticus. The duration of the disease varies from 1-6 days, and recovery is generally rapid.
Therefore, while enjoying the food, we must pay attention to dietary hygiene and avoid eating raw seafood or eating uncooked seafood products. If you process and make your own seafood, be sure to cook it thoroughly. As Vibrio parahaemolyticus is afraid of acid, eating seafood with vinegar can help kill the residual Vibrio parahaemolyticus. If symptoms of acute gastroenteritis occur as a result of eating seafood, seek early medical attention at a hospital gastrointestinal clinic.