VIBRIO PARAHAEMOLYTICUS–A REVIEW1
This review presents current information on the taxonomic position, biochemical characteristics, distribution, isolation and identification procedures, pathogenicity, and serology of Vibrio parahaemolyticus. In the past, V. parahaemolyticus was associated primarily with outbreaks of gastroenteritis in Japan caused by consumption of seafoods and other salted foods. In recent years, this organism has been isolated from marine environments and seafoods in many countries, including the United States. In addition to gastroenteritis, some strains may cause localized tissue infections in humans and cause death of crab and shrimp. In the United States, V. parahaemolyticus has been incriminated in unconfirmed outbreaks of foodborne illness associated with consumption of shellfish. Isolation procedures based on direct plating of food homogenates on selective media with or without prior enrichment in broth media are available. Suspect colonies are confirmed by biochemical tests and fluorescent antibody technique. Although antisera (7 polyvalent and 47 monovalent) for serological grouping of strains of V. parahaemolyticus are available, their usefulness in diagnostic procedures is at the present uncertain.