Vibrio parahaemolyticus

Japanese: 腸炎ビブリオ - ちょうえんビブリオ（英語表記）Vibrio parahaemolyticus

Formerly known as pathogenic halophilic bacteria, its current scientific and Japanese names were decided in 1964. It is the most important causative bacterium of bacterial food poisoning in Japan, and was discovered in 1951 by bacteriologist Tsunesaburo Fujino. It is a gram-negative rod-shaped bacterium with one flagellum. It is facultatively anaerobic, but hardly grows on normal agar medium, but grows vigorously in a medium with a salt content equal to that of seawater to which 2-3% salt has been added. When it attaches to marine seafood and is exposed to temperatures of around 30°C, it multiplies to a toxic level within a few hours. Symptoms of food poisoning include abdominal pain, vomiting, fever, and frequent severe watery diarrhea, and sometimes bloody stools, which are often mistaken for dysentery.

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:

かつて病原性好塩菌と呼ばれていたが，1964年に現在の学名と和名が決定された。日本で発生する細菌性食中毒のうち最も重要な原因菌で，1951年に細菌学者，藤野恒三郎が発見した。グラム陰性の桿菌で，1本の鞭毛をもつ。通性嫌気性であるが，普通寒天培地ではほとんど発育せず，食塩を2～3%加えた海水と等しい塩分のある培地で旺盛に発育する。海洋の魚介に付着して 30℃前後の気温が加わると，数時間のうちに中毒量に達するほど繁殖する。食中毒の症状は腹痛，嘔吐，発熱などのほか，激しい水様便の下痢が頻発し，ときに血便が出るので赤痢と誤られることがよくある。

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