Vibrio bacteria are gram‑negative, curved rods found primarily in marine and estuarine environments. Human exposure typically occurs through consumption of raw or undercooked seafood, especially oysters, or via wound contamination with seawater. Clinical manifestations vary: non‑cholera Vibrio species (e.g., V. parahaemolyticus, V. vulnificus) produce gastroenteritis, while V. cholerae O1/O139 drives cholera, characterized by profuse watery diarrhea.
Treatment hinges on rapid identification, severity assessment, and underlying patient risk factors such as liver disease or immunosuppression. Current guidelines prioritize fluid resuscitation, antimicrobial therapy when indicated, and supportive care, while emphasizing the need for culture‑guided adjustments.