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IDCU HomeInfectious Diseases A-C
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Infectious Disease Control Unit
Mail Code: 1960
PO BOX 149347 - Austin, TX 78714-9347
1100 West 49th Street, Suite T801
Austin, TX 78714
Phone: 512 776 7676
Fax: (512) 776-7616
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Home >
Infectious Disease Control >
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Other Vibrio Infections
Other Vibrio Infections
Home
Organism
Several other members of the Vibrio family and related families are capable of causing a range of
infections, with those most commonly being due to non-O1/non-O139 Vibrio cholera, Vibrio
alginolyticus, Vibrio mimicus and Vibrio fluvialis. Like their relatives, these bacteria exist
naturally in marine and estuarine environments throughout the world, including the warm coastal
waters and some inland brackish lakes of the United States and Canada. Many of these bacteria
are also capable of infecting marine fish and shellfish from warmer waters.
Transmission
The less common members of the Vibrio family are also capable of causing the same kinds of
illness as those seen for their relatives. These include wound infections, gastrointestinal illness,
ear infections and septicemia.
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Most non-O1/non-O139 Vibrio cholerae infections involve less severe gastrointestinal
illness, although a minority possess the cholera toxin and can cause cholera-like disease.
Fewer cases of wound infections can occur, as well as primary septicemia in susceptible
individuals with weakened immune systems.
Wound and ear infections account for the majority of illness associated with Vibrio
alginolyticus, although a small number of cases are also attributed to gastroenteritis.
Vibrio mimicus is mainly responsible for causing cases of acute gastrointestinal illness.
To a much lesser extent, the bacterium is also capable of causing ear infections.
The bacterium Vibrio fluvialis is mainly associated with gastrointestinal illness and
primary septicemia in susceptible individuals.
Wound infections:
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Illness associated with wound and soft tissue infections arise after the exposure of a new
or pre-existing wound to warm marine, estuarine or brackish water.
Infections also commonly occur after individuals have lacerated themselves on coral,
rocks or while fishing, harvesting, processing and handling fresh seafood and their
drippings.
Ear infections:
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These infections arise after swimming, diving, wading or participating in water activities
that result in the exposure of the head to warm marine, estuarine or brackish water.
Gastrointestinal illness:
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Cases of gastroenteritis can occur after the consumption of infected/contaminated raw
and improperly cooked, or cooked and then re-contaminated fish and shellfish (especially
oysters).
A higher risk of transmission has been linked to the warmer months of the year.
Bloodstream infections or primary septicemia:
These severe infections can occur after the ingestion of infected fish or seafood, primarily
oysters, clams and crabs in certain individuals.
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These individuals include those who have weakened immune systems, liver
conditions/disease and iron-related disorders (such as hemochromatosis), and are at an
elevated risk of developing severe infection.
Symptoms
The incubation between exposure and illness onset is much less defined in other members of the
Vibrio family and can range from hours to days.
Wound infection symptoms include:
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Blistering and ulceration
Swelling and reddening
Fluid build-up
Fever
Sepsis and shock
Symptoms associated with ear infections include:
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Pain and aching around the affected ear and head
Fever
Gastrointestinal symptoms include:
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Diarrhea
Vomiting
Abdominal pain
Symptoms of severe bloodstream infection in susceptible individuals can occur rapidly after
ingestion and include:
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Sudden chills and fever
Shock
Decreased blood pressure
Skin lesions on the limbs and trunk of the body
Prevention
The risks associated with the illnesses caused by less common members of the Vibrio family are
the same for their more prevalent relatives. The greatest risks of acquiring infection are
associated with:
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The consumption of raw, undercooked or contaminated cooked seafood, especially
oysters.
The exposure of a new or pre-existing wound to marine, estuarine and brackish waters.
Swimming, diving, wading or participating in water activities that result in the exposure
of the head to warm marine, estuarine or brackish waters.
General recommendations for avoiding gastrointestinal illness and severe infection in susceptible
individuals:
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Implement refrigeration of seafood from harvesting/purchase to consumption.
Avoid the consumption of raw seafood, especially oysters, if:
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When preparing oysters, mussels or other molluscan shellfish –
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They have come from coastal waters during the warmer months of the
year
You have a weakened immune system, liver disease/condition or an ironrelated disorder
Before cooking, discard any opened shells
Boil, broil or fry (at 375°F) for at least 3-5 minutes
Bake at 450°F for 10 minutes
As a rule – discard any unopened shells after cooking.
Only eat seafood or shellfish that is thoroughly cooked until steaming hot.
Eat shellfish immediately after cooking and refrigerate leftovers.
Avoid cross contaminating raw juices from seafood with other foods, and
immediately cleanup any spills with hot water and soap and clean rinsing water.
Keep raw seafood separate from other food.
Thoroughly wash hands, utensils and surfaces after preparing or handling raw seafood.
General recommendations for avoiding wound and ear infections:
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Do not handle raw seafood of any kind if you have a pre-existing wound.
Wear protective clothing (ie. Gloves) when handling raw seafood.
Avoid marine, estuarine or brackish water if you have a pre-existing wound.
If you sustain a wound or injury while exposed to salty seawater or while handling
seafood, thoroughly clean and disinfect the area immediately and seek medical attention
if the area becomes inflamed.
Do not submerge the head in warm marine, estuarine or brackish waters.
Recent Texas Trends
Cases of illness associated with less common members of the Vibrio family range in number
over the last decade from 28 to 36. As with all members of the family, most infections appear to
be seasonal, and occur between May and October.
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Last updated July 15, 2015
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