Causative Agents

Vibrio parahaemoliticus.

Source

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)

Symptoms

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

Onset of illness

4-30 hours (usually 12-24 hours)

Prevention
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