Risk Factors for Vibrio parahaemolyticus
List of Risk Factors for Vibrio parahaemolyticus
The list of risk factors mentioned for Vibrio parahaemolyticus in various sources includes:
Risk factors discussion:
FDA Bad Bug Book (Excerpt)
Associated Foods: Infections with this organism have been associated with the consumption of raw, improperly cooked, or cooked, recontaminated fish and shellfish. A correlation exists between the probability of infection and warmer months of the year. Improper refrigeration of seafoods contaminated with this organism will allow its proliferation, which increases the possibility of infection.
(Source: FDA Bad Bug Book)
Vibrio parahaemolyticus: DBMD (Excerpt)
All persons. Persons with underlying
medical conditions, such as alcoholism and liver disease may
be at increased risk of infection and serious complications. (Source: excerpt from Vibrio parahaemolyticus: DBMD)
About risk factors:
Risk factors for Vibrio parahaemolyticus are factors that do not seem
to be a direct cause of the disease,
but seem to be associated in some way.
Having a risk factor for Vibrio parahaemolyticus
makes the chances
of getting a condition higher but does
not always lead to Vibrio parahaemolyticus.
Also, the absence of any risk factors
or having a protective factor does not necessarily
guard you against getting Vibrio parahaemolyticus.
For general information and a list of risk factors,
see the risk center.