Preventing Vibrio
Vibrio Fact Sheet (PDF
80 KB)
Most people become infected with V.
parahaemolyticus and V. vulnificus bacteria by eating raw or undercooked
shellfish, particularly oysters. Persons who have weakened immune systems
and/or liver disease are even more susceptible to infection and serious
complications. Person-to-person transmission of V. parahaemolyticus or
V.
vulnificus is not known to occur.
Health officials recommend the closure of oyster harvesting waters when
elevated counts of V. parahaemolyticus and V. vulnificus are found or when
an outbreak has been traced to the area. The waters are not re-opened until
environmental conditions, such as temperature and salt content, are less
favorable for V. parahaemolyticus and V. vulnificus growth.
Ways to prevent V. parahaemolyticus and V. vulnificus infection:
- Do not eat raw oysters or other raw shellfish.
- Cook shellfish (oysters, clams, mussels) thoroughly. Do not eat the
shellfish that do not open during cooking.
- Eat shellfish promptly after cooking and refrigerate leftovers.
- Avoid cross-contamination of cooked seafood and other foods with raw
seafood and juices from raw seafood.
- Avoid exposure of open wounds or broken skin to warm salt or brackish
water, or to raw shellfish harvested from such waters.
- Wear protective clothing (e.g., gloves) when handling raw shellfish.
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