What are Vibrio infections?

Updated: Jun 21, 2021
  • Author: Hoi Ho, MD; Chief Editor: Michael Stuart Bronze, MD  more...
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Vibrio infections are largely classified into 2 distinct groups: Vibrio cholera infections and noncholera Vibrio infections. Historically, the noncholera Vibrio species are classified as halophilic or nonhalophilic, depending on their requirement of sodium chloride for growth.

Because most Vibrio infections are associated with the consumption of contaminated food, these infections are often considered a foodborne disease. The prevalence of noncholera Vibrio infections in the United States appears to have increased in recent years. The combination of increased water temperature and salinity where shellfish are harvested may contribute to increased contamination rates of shellfish. Although many foodborne diseases are not reportable in the United States, the Centers for Disease Control and Prevention (CDC) estimates that approximately 48 million Americans (or roughly 1 in 6) get sick with foodborne diseases annually. Of these, 128,000 are hospitalized and 3000 die. [1]

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