Vibriosis

Vibriosis
Other names	Vibrio infection, Bath-sore fever
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[1]
Complications	Dehydration, septicemia, necrotizing fasciitis[1]
Usual onset	12 to 72 hours after exposure[2][3]
Duration	Several days to weeks[4]
Causes	Infection by Vibrio species (V. parahaemolyticus, V. vulnificus, V. alginolyticus)[1]
Risk factors	Consuming raw/undercooked seafood, exposure to contaminated seawater or brackish water[1][5]
Diagnostic method	Stool test, wound culture, blood culture[4]
Differential diagnosis	Shewanella-infection (though with longer incubation time)[6]
Prevention	Cooking seafood thoroughly, avoiding exposure of wounds to brackish water or seawater[4][7]
Treatment	Oral rehydration therapy, intravenous fluids, antibiotics[4]
Medication	Doxycycline, ceftazidime[4]
Prognosis	Generally good with treatment; higher risk of severe outcomes in immunocompromised individuals[1][8]
Frequency	Thousands of cases annually in the US[1]
Deaths	Variable, higher in severe cases involving septicemia[1]

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.^[1][6] 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.^[9] Bacteria that produce these toxins are classified by the World Health Organization as causing cholera, which is a more severe disease.^[1] Vibriosis is also an animal disease, and can cause harm to wild and farmed fish among others.^[10]