This organism is a small, motile, facultatively anaerobic Gram-negative straight or curved bacillus. Members of Vibrio spp. are not fastidious organisms and grow well at 37 C on standard media commonly used to cultivate and isolate enteric organisms. Unlike Campylobacter species, Vibrios are able to metabolize a variety of sugars but usually do not produce gas. Strains can be halotolerant or halophilic, with some requiring 3% NaCl for normal growth.
Reservoirs for these organisms include contaminated water or foods, and especially waters and foods associated with shellfish. Vibrio parahaemolyticus causes acute gastroenteritis resulting from ingestion of contaminated seafood such as raw fish or shellfish. Symptoms can include nausea, vomiting, cramps, fever, and watery/bloody diarrhea. There is a lower mortality rate than seen with cholera, and symptoms resolve in 5-7 days.