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