Tokyo Food Safety Information Center » Good things to know » The microorganisms which cause food poisoning » Non-agglutinable (NAG) vibrio, etc.
Non-agglutinable (NAG) vibrio, etc.
In surveys carried out in September and October 2002, the Tokyo Metropolitan Government detected NAG vibrio and vibrio mimicus, which produce cholera toxin, from the body surfaces of suppon (soft-shelled turtles).
The Government cautions elderly persons and those who have basic diseases to sufficiently heat suppon turtles before eating, and avoid consumption of raw turtles, including sashimi (raw meat) and raw blood.
NAG vibrio
Characteristics:
Just like cholera vibrio, NAG vibrio is a water mold and its shape also looks very similar to that of cholera vibrio. It attaches mainly to seafood, including crabs and shrimps, and causes food poisoning via contaminated seafood and drinking water.
Incubation period and symptoms:
Vomiting, stomachaches, diarrhea, and fever.
Vibrio mimicus
Characteristics:
Vibrio mimicus exists in both fresh water and seawater as it can multiply in environments of a salinity concentration of 6% or less. Often confused with cholera vibrio, this bacterium causes food poisoning via seafood.
Incubation period and symptoms:
Vomiting, stomachaches, diarrhea, and fever.
Vibrio fluvialis
Characteristics:
Similar to vibrio parahaemolyticus, vibrio fluvialis thrives in salinity concentrations of 3% and is widely distributed in seawater in coastal zones. It causes food poisoning via seafood. In many cases of food poisoning by this bacterium, mixed infections with other bacteria such as vibrio parahaemolyticus are found.
Incubation period and symptoms:
Vomiting, stomachaches, and diarrhea.