Fourth person in Florida dies from Vibrio infection linked to raw oysters as cases continue to rise
Florida – A fourth person in Florida has died this year after contracting Vibrio vulnificus, a type of bacteria that can cause severe infections and is often associated with raw or undercooked seafood, particularly oysters.
According to Florida Department of Health data, the state has recorded 20 cases of Vibrio vulnificus infections so far this year. The latest death involved a Broward County resident between the ages of 75 and 79.
The other reported deaths involved residents of Bay, Palm Beach and Marion counties. Health officials have also linked many of Florida’s cases to the consumption of contaminated oysters.
Vibrio vulnificus occurs naturally in coastal waters. People can become infected after eating raw or undercooked shellfish because the bacteria can become concentrated inside shellfish such as oysters.
Eating contaminated seafood is not the only way someone can become infected. The bacteria can also enter the body through an open wound while a person is in coastal water. People with recent tattoos or piercings may also face a risk if bacteria enter through breaks in the skin.
The infection can initially cause symptoms that may appear similar to the flu or other stomach illnesses. Those symptoms can include fever, vomiting, stomach cramps and diarrhea.
Vibrio vulnificus has gained the nickname “flesh-eating bacteria” because severe infections can cause tissue around the area where the bacteria entered the body to die. In serious cases, the infection can become life-threatening.
Many of the Florida cases have reportedly been associated with contaminated oysters, making food safety an important concern for people who choose to eat them raw.
Dr. Keith Schneider, a professor of food safety at the University of Florida’s Institute of Food and Agricultural Sciences, has advised people to follow the traditional guideline of eating raw oysters only during months containing the letter R.
“Sometimes, the old adage is just true,” Schneider told the outlet. “Warmer waters mean that there are more pathogens in the water, and we have seen upticks in [Vibrio] illnesses in the summer for decades. These organisms just thrive in warmer water.”
The warmer conditions of summer can provide an environment where Vibrio bacteria grow more easily. That makes extra caution important during periods when coastal water temperatures are higher.
Schneider also recommended that people with pre-existing health conditions that could increase their chances of developing a serious infection avoid raw oysters. He also urged consumers to be careful about where they purchase or eat oysters, particularly at places where handling practices may not receive enough attention.
Proper handling is especially important because an oyster’s appearance does not necessarily reveal whether it contains harmful bacteria.
“You want to make sure that they’re serving you oysters that are still alive and healthy, because if they’re not, that bacteria will start to multiply,” he says. “That’s important, because you can’t tell by look or smell if an oyster is harmful.”
With 20 infections and four deaths reported in Florida this year, the latest case is another reminder of the risks associated with Vibrio vulnificus. Raw oysters and other undercooked shellfish can carry the bacteria, while people with open wounds can also be exposed through contact with coastal water.
The Florida cases include residents from several counties, showing that the illness is not limited to one part of the state. For people who eat oysters, paying attention to food handling and preparation remains an important way to reduce the risk of infection.
