Two individuals have lost their lives after consuming raw oysters carrying a flesh-eating bacteria, according to sources at Louisiana’s health department.
The bacteria, named Vibrio vulnificus, are natural inhabitants of warm coastal waters. It’s particularly active between May and October. A person can contract this bacteria either by exposing an open wound to contaminated waters or by consuming raw or undercooked seafood, with oysters notably posing a higher risk, as indicated by state health officials.
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The bacteria are capable of causing necrotizing fasciitis, a life-threatening condition that may necessitate limb amputation, says the Centers for Disease Control and Prevention. Approximately one in five individuals infected with Vibrio vulnificus face fatal outcomes, the CDC reports.
Louisiana has registered 22 cases of Vibrio vulnificus infections this year. All victims were hospitalized, and four have since died. Two of the deceased reportedly consumed raw local oysters, while the other two fatalities were associated with open wounds exposed to seawater. The identities of the victims remain undisclosed.
Louisiana has been recording a higher number of Vibrio vulnificus infections and related fatalities. Over the past decade, the state has averaged seven infections and one death annually.
The rise in bacterial infection rates appears linked to warming ocean temperatures. Earlier this month, Florida confirmed 13 cases of Vibrio vulnificus across 11 counties, resulting in eight fatalities. Cases have also been reported as far north as Massachusetts, Connecticut, and New York.
The evidence suggests an increasing threat from this bacterium, with a rising incidence of infections and deaths, particularly in coastal regions. Make sure to cook your seafood thoroughly and avoid exposing open wounds to seawater.
