With a recent case of Vibrio Vulnificus finding its way into Santa Rosa County, a couple of representatives from the state health department addressed some misconceptions identifying the bacterium which lives in warm seawater. Previous reports from other media sources have stated Vibrio is a flesh-eating bacteria.
In an email statement, Mara Burger, press secretary with the Florida Department of Health, said that is not the case.
“Vibrio vulnificus is not a “flesh-eating bacteria.” Vibrio vulnificus infections, if left untreated, can lead to a serious complication where the body’s affected soft tissues are damaged,” she said. “This complication is known as necrotizing fasciitis.
According to the Center for Disease Control, Necrotizing Fasciitis or a ‘flesh-eating bacteria’ rarely occurs especially for those in good health and regularly practice good hygiene and proper wound care. The CDC website states the word ‘Necrotizing’ means “causing the death of tissues.”
“Necrotizing fasciitis is a rare disease that can be caused by more than one type of bacteria,” Burger said. “Group A Streptococcus is considered the most common cause of necrotizing fasciitis. Vibrio vulnificus and necrotizing fasciitis are not one in the same.”
While Vibro stems from either consuming raw shellfish or oysters, or having an open wound in contact with bacteria via warm seawater, GAS infections are spread when a person comes in contact with an individual who is ill with Group A Strep.
“Some bacteria, like Vibrio vulnificus, occurs naturally and is expected to be in saltwater or brackish water, with increased (temperature) levels in the summer months when the water heats up,” Burger said. “Since it is naturally found in warm marine waters, people with open wounds can be exposed to Vibrio vulnificus through direct contact with seawater.
“(Vibrio) is a rare but very serious disease,” said Dr. Carina Blackmore in a video posted on the Florida Health website. Blackmore serves State Public Health Veterinarian and State Environmental Epidemiologist. “If you take proper precautions, the risk for Vibrio infection should be minimal.”
“There have been eight confirmed cases of Vibrio vulnificus reported in Florida this year,” Burger said. “There have been two deaths. Of the two, one patient had raw seafood exposure and one had multiple exposures prior to onset of symptoms.”
Last year, Florida reported 32 cases of Vibrio vulnificus, seven of those cases led to fatalities, according to the state health department’s website.
Burger said Vibrio does not pose a health risk to individuals in good health and does not swim in Florida’s coastal waters with open cuts or exposed wounds. According to the Florida Health website, Vibrio does however pose a serious threat to those with a weakened immune system.
The website also states a recent study found individuals with pre-existing medical conditions are more likely to develop Vibrio vulnificus bloodstream infections than those in good health.
Through Vibrio wound infections, the bacteria can still pose a threat to individuals with a weakened immune system. Such infected wounds may require surgery and in some cases surgical amputation might be necessary to recover.
Vibrio, in which there has been no evidence of person-to-person transmission , is diagnosed through laboratory testing or by a doctor. Vibrio symptoms include stomach illness, fever or shock following the ingestion of contaminated raw seafood.
Taking proper precautions can greatly reduce the chance of contracting such an infection by both cooking oysters and shellfish and avoid contracting such warm salt and brackish water conditions via an open wound or broken skin.
Tips for avoiding Vibrio Vulnificus infections: Source: Floridahealth.gov
· Avoid eating raw shellfish and oyster, consider cooking such items before consumption
– Boil the shellfish for five minutes or steam until the shells open and continue cooking for nine addition minutes.
– Do not eat shellfish which do not open in the cooking process.
– Boil shucked oysters for at least three minutes, or fry them in cooking oil for 10 minutes at 375°F.
– Avoid cross-contamination when cooking such raw seafood items.
– Make sure to refrigerate any leftovers after eating any cooked raw seafood items
· In order to avoid exposure to warm salt or brackish waters, wear protective clothing. Also wear gloves when handling fresh shellfish and oysters
This article originally appeared on Santa Rosa Press Gazette: FDH: Vibrio Vulnificus not “Flesh-eating bacteria”