This was the first recorded V. parahaemolyticus outbreak from Long Island waters. Most of the V. parahaemolyticus illness in the United States have been traced back to shellfish beds in warmer waters, such as the Gulf Coast. One hypothesis for the cause of this outbreak is that the unusually warm water temperatures that occurred in Long Island last year provided favorable conditions for V. parahaemolyticus to flourish. The temperature at the same location was 74.1F in 1997 and 69.4F in 1996. We have increased our surveillance efforts for V .
Positive identification is made by stool specimen analysis.
However, the media used in routine stool analysis for enteric pathogens is not specific enough to identify the Vibrio group in every instance. To reduce the risk of contracting V. parahaemolyticus , physicians should advise all patients to avoid raw or undercooked shellfish. This admonition changes to an edict for patients with certain pre-existing conditions. V. vulnificus , a natural aquatic inhabitant is found in 5 to 10 percent of all shellfish harvested from warm waters. This organism can cross the intestinal mucosa rapidly causing sepsis and cutaneous bullae in those with pre-existing conditions within 36 hours of illness.