Seafood poisoning – United States

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Texas fisherman dies of complications from Vibrio vulnificus.

The Vibrio infection was likely acquired through an oyster cut. The patient experienced necrotizing fasciitis, organ failure, and sepsis.

The 61 year old patient was hospitalized and died on July 30, 2021.

Vibrio infections can occur from eating raw or undercooked seafood. Some species can enter the body from contaminated water through an open wound.Seafood poisoning is the result of ingestion of Vibrio bacteria in raw or undercooked seafood, usually oysters. It is the is the predominant cause of the acute gastroenteritis caused by bacteria associated with consumption of seafood.

Symptoms are an explosive watery or bloody diarrhea accompanied by vomiting, cramps and sometimes fever. The symptoms usually resolve withing 72 hours.

Outbreaks tend to be concentrated along coastal regions during the summer and early fall when higher water temperatures favor higher levels of bacteria. Seafood most often implicated includes squid, mackerel, tuna, sardines, crab, conch, shrimp, and oysters and clams.

It is advised that elderly people, pregnant women and very young children should avoid eating raw or lightly cooked shellfish to reduce their risk of getting food poisoning.

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