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Vibrio parahaemote
Last Updated March 29, 2024
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Example of causative food
Seafood sashimi, sushi, etc. It may be caused by food contaminated through hands and cutting boards after touching raw fish.
Characteristics
It is a bacterium that prefers salt that lives in the mud on the seabed, and adheres to the body surface and internal organs of seafood caught when the seawater temperature is high. Proliferation faster than other food poisoning bacteria and improper temperature control after catching can cause food poisoning.
Symptoms
After 8 to 24 hours of eating (2 to 3 hours in short), diarrhea, severe abdominal pain, vomiting, etc. occur.
Preventive measures
・Wash seafood well with running water (tap water) before cooking.
・Wash and disinfect cooking utensils and hands after handling seafood.
・Keep seafood in the refrigerator for a short time.
If you want to know more details, click here.
Food Safety Commission homepage (point of food poisoning prevention) (outside site)
For inquiries to this page
Kohoku Health and Welfare Center Health Sanitation Division Food Sanitation Section
Phone: 045-540-2370
Phone: 045-540-2370
Fax: 045-540-2342
Email address: ko-eisei@city.yokohama.jp
Page ID: 900-400-062
