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# Pathogens: Vibrio vulnificus and Vibrio parahaemolyticus
- URL: https://www.foodconsumer.org/vibrio_vulnificus_and_vibrio_parahaemolyticus_0428110652/
- Published: 2011-04-28T07:51:00.000Z
- Updated: 2026-09-22T16:01:03.000Z
- Description: A fact sheet on Vibrio vulnificus and V. parahaemolyticus, bacteria in warm coastal waters that sicken people who eat contaminated raw shellfish or expose open wounds to seawater. About half of V. vulnificus bloodstream infections are fatal, with liver disease and diabetes among the risk factors.
- Author: Food Consumer
- Tags: Biological, Food Safety, #vivvo-import

*Vibrio vulnificus (V. vulnificus)* and *Vibrio parahaemolyticus (V. parahaemolyticus)* are bacteria that occur naturally in warm coastal areas, such as the Gulf of Mexico. These bacteria are found in higher concentrations in the summer months as water becomes warmer.

Both *V. vulnificus* and *V. parahaemolyticus* can cause disease in people who eat contaminated seafood or have an open wound that is exposed to seawater. In people with certain health conditions (such as liver disease, cancer, or diabetes), *V. vulnificus* may infect the bloodstream and cause a severe, life-threatening illness. About half of *V. vulnificus* bloodstream infections are fatal, and death can occur within two days.

| **Sources**                    | Raw or undercooked shellfish, particularly raw oysters                                                                                         |
| ------------------------------ | ---------------------------------------------------------------------------------------------------------------------------------------------- |
| **Incubation Period**          | ***V. vulnificus*:** 1-7 days ***V. parahaemolyticus***: 2-48 hours                                                                            |
| **Symptoms**                   | **In healthy individuals:** Nausea, vomiting, diarrhea, abdominal pain **In high-risk individuals:** Sudden chills, fever, shock, skin lesions |
| **Duration of Illness**        | 2-8 days                                                                                                                                       |
| **What Do I Do?**              | If you experience these symptoms after eating raw shellfish, contact your doctor immediately.                                                  |
| **How Can I Prevent Illness?** | Avoid eating raw or undercooked shellfish.                                                                                                     |

### *General Information on* Vibrio *Infections*

[*Vibrio vulnificus*](http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070473.htm?ref=foodconsumer.org) and [*Vibrio parahaemolyticus*](http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070452.htm?ref=foodconsumer.org) (FDA)  
From the [Bad Bug Book](http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm?ref=foodconsumer.org); provides basic facts, including associated foods, frequency of disease, complications, and target populations.

### *Risks of Eating Raw Oysters*

Certain health conditions put people at high risk for serious illness or death from*V. vulnificus* infections. These conditions include:

- Liver disease (from hepatitis, cirrhosis, alcoholism, or cancer)
- Iron overload disease (hemochromatosis)
- Diabetes
- Cancer (including lymphomas, leukemia, Hodgkin's disease)
- Stomach disorders
- Any illness or medical treatment that weakens the body's immune system, including HIV infection

### *Tips for Preparing Oysters*

- **Eating oysters in restaurants:** Order oysters fully cooked.
- **Preparing oysters in the shell:**
  - Before cooking: Discard any oysters with open shells
  - During cooking: Boil for 3-5 minutes after shells open.
  - After cooking: Discard any oysters with shells that did not open.
- **Preparing shucked oysters:**
  - Boil or simmer for at least 3 minutes or until the edges curl.
  - Fry at 375 degrees for at least 3 minutes.
  - Broil 3 inches from heat for 3 minutes.
  - Bake at 450 degrees for 10 minutes.

### *More Information on Oysters*

[Raw Oysters Contaminated With *Vibrio vulnificus* Can Cause Illness and Death](http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm085365.htm?ref=foodconsumer.org)(FDA)  
Explains the risks associated with eating raw oysters and how to prevent serious illness.

[Raw Oyster Myths](http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm085385.htm?ref=foodconsumer.org) (FDA)  
Hot sauce does not kill harmful bacteria in raw oysters; neither does alcohol. Get the facts behind the myths.

by foodsafety.gov