The Louisiana Department of Health (LDH) reports 19 total Vibrio vulnificus cases as of September 30, inwhich 17 cases are due to wound/seawater exposure and the other two are classified as other.
In addition, seven deaths have been reported.
Vibrio are bacteria that naturally live in coastal waters and are found in higher numbers from May to October, when water temperatures are warmer. Vibrio bacteria can cause illness when an open wound is exposed to coastal waters or when a person eats raw or undercooked seafood, particularly oysters.
Vibrio vulnificus: Risk, transmission, disease and prevention
Vibrio vulnificus is a type of vibrio that is sometimes known as “flesh-eating bacteria” because it can cause severe and life-threatening infections.
According to LDH, anyone can get a Vibrio infection. However, some medical conditions and treatments can increase your risk for infection and severe complications, including:
Having liver disease, cancer, diabetes, HIV, or thalassemia,
Receiving immune-suppressing therapy for the treatment of a disease,
Taking medicine that decreases stomach acid levels, and
Having had recent stomach surgery.
Vibrio wound infection symptoms:
Fever
Redness
Pain
Swelling
Warmth
Discoloration
Discharge
Vibrio bloodstream infection symptoms:
Fever
Chills
Dangerously low blood pressure
Blistering skin lesions
Ways to Help Prevent Vibrio vulnificus
Stay out of brackish or salt water if you have a wound (including cuts and scrapes), or cover your wound with a waterproof bandage if there’s a possibility it could come into contact with brackish or salt water, raw seafood, or raw seafood juices.
Wash wounds and cuts thoroughly with soap and water if they have been exposed to brackish or salt water, raw seafood, or raw seafood juices.
If you develop a skin infection, tell your medical provider if your skin has come into contact with brackish or salt water, raw seafood, or raw seafood juices.
Use caution when consuming raw or undercooked seafood, especially if you have a weakened immune system, are pregnant, or have certain medical conditions like liver or stomach disorders.
Always wash your hands with soap and water after handling raw shellfish.
Avoid contaminating cooked seafood with raw seafood and their juices.
If you are in a group at higher risk for severe infection:
Wear clothes and shoes that can protect you from cuts and scrapes when in brackish or salt water.
Wear protective gloves when handling raw seafood.