In severe cases, hospitalization may be required. Usually about 24 hours after consumption, but it can take as long as four days. Anybody who eats raw or partially cooked shellfish or fish is at risk for vibriosis. The bacteria multiply in warm seawater, so infection is more likely during summer months. Individuals with significant underlying liver disease or immunosuppression are at risk for severe vibroisis and should avoid raw or undercooked seafood.
People taking antacids are also more likely to get sick.
The disease usually runs its course in two to three days. Replacement of fluids, oral rehydration or an IV are needed in severe cases. Use of tetracycline can shorten the duration of symptoms and excretion of organisms. The number of confirmed cases of vibriosis in Washington residents usually ranges from two to 36. In 1997, a large outbreak of 56 confirmed cases of V. parahaemolyticus occurred.