Daijiworld Media Network - Washington

Washington, Aug 30: Two people have died after consuming raw oysters contaminated with Vibrio vulnificus, a “flesh-eating” bacteria found in warm coastal waters, including off Louisiana. Health authorities have warned that oysters from the affected batch were also shipped to Florida, highlighting the risks associated with eating raw seafood.

While most healthy individuals may experience only mild stomach upset, severe infections can progress rapidly, with about 20% of serious cases proving fatal within a day or two.

How Oysters Spread the Bacteria: Oysters filter large volumes of seawater daily, which allows them to accumulate bacteria like Vibrio vulnificus. Consuming raw or undercooked oysters leaves the bacteria alive, but thorough cooking—until steaming hot—renders them safe.

Other food risks:

• Raw shellfish: Clams, mussels, crabs, and shrimp from warm waters can also carry Vibrio. Cook until shells pop or meat is firm.
• Undercooked meats: Beef, pork, and chicken may harbor bacteria that can occasionally cause necrotizing fasciitis.
• Seafood left out: Warm, damp conditions allow bacteria to multiply rapidly.
• Open wounds: Cuts, scrapes, or fresh tattoos exposed to raw seafood or seawater can provide entry points for the bacteria.

Safety tips:

• Cook shellfish thoroughly (internal temperature of at least 145°F).
• Purchase seafood from trusted sources with strong safety practices.
• Keep seafood refrigerated and avoid leaving it at room temperature.
• Individuals with weakened immunity or liver conditions should avoid raw oysters entirely.
• Protect open cuts from seawater and raw seafood; seek medical attention if signs of infection appear.

Health officials emphasize caution, reminding seafood lovers that while raw oysters may seem appealing, cooked options are much safer.