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1950年日本大阪发生了食用小沙丁鱼中毒事件,中毒人数有273名,其中有20人死亡.接着在1955年在横滨市又发生了因吃咸菜而引起120人中毒的事件.通过调查证明这二起中毒事件都是由于同一种细菌所造成,这引起了人们的重视,开始对这类细菌在分类学中的位置,生化学、流行病学,致病性及检查方法等方面进行了详细而深入的研究,明确了这种细菌是一种新的食物中毒细菌,叫付溶血性弧菌.由于这类细菌在无盐的情况下不生长,故又称为嗜盐菌.
In 1950, a small sardine poisoning occurred in Osaka, Japan, causing 273 to be poisoned and 20 of them dead, followed by an incident of another 120 people having poisoned pickles in Yokohama in 1955. The investigation confirmed that these two Poisoning incidents are caused by the same bacteria, which has aroused people’s attention, and began to classify such bacteria in the location, biochemistry, epidemiology, pathogenicity and inspection methods and so on in detail In-depth study, made it clear that this bacterium is a new food poisoning bacteria, called Vibrio parahaemolyticus.As such bacteria in the absence of salt growth, it is also known as halophilic bacteria.