Rare Flesh-Eating Bacteria Claims Lives in Connecticut and New York
Connecticut and New York are grappling with a recent outbreak of Vibrio vulnificus, a rare flesh-eating bacteria responsible for claiming the lives of at least three individuals. Officials confirmed the deaths on Wednesday and issued warnings to the public regarding the potential dangers associated with warm, brackish waters and raw shellfish.
Two people in Connecticut came into contact with the deadly bacteria after swimming in separate locations on Long Island Sound. These individuals later succumbed to Vibrio vulnificus. Additionally, a third person contracted the infection in July after consuming raw oysters from an out-of-state establishment. All three victims were between the ages of 60 and 80.
In a distressing development, New York Governor Kathy Hochul announced the detection of Vibrio vulnificus in a deceased individual from Long Island. Further investigation is being conducted to determine whether the bacteria was encountered in New York waters or elsewhere.
Vibrio vulnificus belongs to the same family as the bacteria responsible for cholera. Mild cases of vibriosis, the bacterial infection caused by Vibrio vulnificus, can result in skin wounds, blisters, abscesses, and ulcers. Symptoms typically include chills, fever, diarrhea, stomach pain, and vomiting. In severe cases, individuals may develop septicemia, which is more prevalent in those with underlying health conditions, such as liver disease, cancer, diabetes, HIV, or other immuno-suppressive illnesses.
While anyone can contract vibriosis, precautionary measures are especially crucial for those with open wounds, recent piercings or tattoos. It is advised to avoid exposing these areas to warm seawater in coastal environments or to cover them with waterproof bandages.
Prompt medical treatment is essential if a skin infection develops after potential exposure to the bacteria. Vibrio vulnificus is responsible for an estimated 80,000 illnesses and 100 deaths annually in the United States, according to the US Centers for Disease Control and Prevention (CDC).
In light of the recent cases, officials from Connecticut and New York are urging individuals to exercise caution before consuming raw oysters or coming into contact with salty or brackish water. The Connecticut Department of Public Health’s Commissioner, Dr. Manisha Juthani, emphasized the importance of considering the risk associated with consuming raw oysters and being exposed to such waters, particularly during the hottest months of summer.
Governor Hochul echoed these sentiments, urging New Yorkers to remain vigilant and adopt responsible precautions to ensure their safety. Measures include protecting open wounds from seawater and, for individuals with compromised immune systems, avoiding raw or undercooked shellfish known to carry the bacteria.
Connecticut maintains a routine monitoring system for vibrio levels in oyster harvest areas during the summer. Since 2014, the state has also implemented additional requirements for oyster harvesting. These mandates stipulate shading oysters while on vessels and in high-risk zones, as well as placing harvested oysters in an ice slurry within three hours of collection to reduce internal temperature to below 50 degrees Fahrenheit, as per the state’s Department of Agriculture.
As the investigation into these cases continues, authorities are urging the public to exercise caution and remain informed about the risks associated with Vibrio vulnificus.