Seafood poisoning – United States
According to the source, Vibrio vulnificus, a bacteria, can be transmitted to a human being from consumption of contaminated seafood or the exposure of an open wound to seawater. Symptoms presented from ingestion of the bacteria include vomiting, diarrhea, and abdominal pain. Skin infections can occur from exposure of the bacteria to open wounds.
Infection from Vibrio vulnificus is milder for a healthy individual but a greater health risk for an individual with pre-existing health conditions. Those who are immunocompromised have a higher change of encountering more sever outcomes such as bloodstream infections. Public health intervention and/or action is not discussed in this source.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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