Vibriosis is caused by a contagious bacteria (germ) named Vibrio parahaemolyticus. The germ may be in the coastal waters, or uncooked shellfish or fin fish harvested from coastal waters.

• Usually start 12-24 hours after exposure
• Moderate to severe watery diarrhea
• Abdominal cramps
• Sometimes nausea and vomiting, fever, chills and headache

• Raw shellfish
• Other foods can be "cross-contaminated". For example, a food washed in contaminated sea water and not cooked before eating could be a source.

The bacteria can be cultured from the stool.

• Treatment usually not needed
• May need fluid replacement therapy
• Antibiotics (tetracycline or doxycycline) usually not necessary, but may be indicated in severe cases.

• Thoroughly cook shellfish and finfish before eating.
• Do not rinse cooked shellfish or finfish with seawater which may be contaminated.
• Keep raw or cooked shellfish or finfish well refrigerated before serving.