Vibrio parahaemolyticus is a bacterial organism that has been isolated from sea water, shellfish, finfish, plankton, and salt springs. It has been a major cause of food poisoning in Japan, compelling the Japanese to do several studies on it. They have confirmed the presence of V. parahaemolyticus in the north and central Pacific, with the highest abundance in inshore waters, particularly in or near large harbors.
A man named Nishio studied the relationship between the chloride content of sea water and the seasonal distribution of V. parahaemolyticus and concluded that while the isolation of the organism was independent of the sodium chloride content, the distribution of bacteria in sea water was dependent on the water temperature. In fact, it has been isolated in high frequencies during summer, from June to September, but was not isolated with the same frequency in winter.
Within four or five days after eating contaminated foods, a person will begin to experience diarrhea, the most common symptom, this will very often be accompanied by stomach cramps, nausea and vomiting. Headache and fever, with or without chills, may also be experienced.
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