It is a halophilic (salt-loving) Vibrio. It causes food poisoning associated with eating raw or undercooked seafood (for example, shellfish, oysters, and sushi). It typically presents with abdominal cramps, nausea, vomiting, diarrhea, and sometimes fever. It is identified by Gram stain, darting motility, and growth in 8% (but not 10%) NaCl.
It is halophilic and is associated with wound infections that can rapidly progress to cellulitis in seafood handlers or in people exposed to seawater or brackish water. It can also cause septicaemia with hemorrhagic bullae formation in people with preexisting liver disease who consume raw oysters. Diagnosis is suggested by the clinical history. It is biochemically similar to V. parahaemolyticus except that it ferments lactose rapidly.
It is the most halophilic vibrio, tolerating 10% NaCl. It causes eye, ear, and wound infections after swimming in seawater. It is biochemically similar to V. parahaemolyticus.
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