Table 1.

Domestically acquired, seafood-associated vibrio infections, by species and by history of clam consumption, Cholera and Other Vibrio Illness Surveillance (COVIS), 1988–2010

Vibrio spp.	‘Only clam’ consumption* n (%)	‘Any clam’ consumption† n (%)	‘No clam’ consumption‡ n (%)	Total§ n (%)
V. cholerae, non-toxigenic∥	5 (5)	32 (6)	199 (11)	231 (10)
V. parahaemolyticus	72 (77)	426 (77)	1134 (65)	1560 (67)
V. vulnificus	4 (4)	37 (7)	170 (10)	207 (9)
Other¶	12 (13)	61 (11)	253 (14)	314 (14)
Total	93 (4)	556 (24)	1756 (76)	2312 (100)

^*Ill persons reported clam consumption and reported that they did not consume any additional seafood items.

^†Ill persons reported clam consumption and were not excluded if they reported consuming any additional seafood items.

^‡Ill persons reported seafood consumption of crab, lobster, mussels, oysters, shrimp, crawfish, fish, and/or other shellfish, but not clams.

^§Sum of ‘any clam’ and ‘no clam’ consumption categories because ‘only clam’ is a subset of ‘any clam’.

^∥Includes non-toxigenic O1, O139, and non-O1, non-O139 V. cholerae.

^¶This category includes V. alginolyticus, V. cincinnatiensis, Photobacterium damselae subsp. damselae (formerly V. damsela), V. fluvialis, V. furnissii, Grimontia hollisae (formerly V. hollisae), V. metschnikovii, V. mimicus, Vibrio spp., multiple species, and other species.