Vibrio vulnificus caused 3 deaths in NY and Connecticut

Rare but 'extraordinarily dangerous'

In a statement released by the State of New York on August 16, Governor Hochul said, “While rare, the vibrio bacteria has unfortunately made it to this region and can be extraordinarily dangerous."

“As we investigate further, it is critical that all New Yorkers stay vigilant and take responsible precautions to keep themselves and their loved ones safe, including protecting open wounds from seawater and, for those with compromised immune systems, avoiding raw or undercooked shellfish which may carry the bacteria,” Hochul cautioned. 

The statement also conveyed that officials are actively looking into the passing of an individual in Suffolk County and aiming to establish whether the bacteria was encountered within the waters of New York waters or other locations.

Jen Christensen, a CNN reporter, emphasized that Vibrio vulnificus came from the same family of bacteria that caused cholera. 

Infection symptoms

She stated: “A mild case of the bacterial infection vibriosis can cause skin wounds, blisters, abscesses, and ulcers. It typically includes chills, fever, diarrhea, stomach pain, and possibly vomiting. In more severe cases, people can develop septicemia.”

The infection tends to be more prevalent among those with existing health conditions, especially liver disease, cancer, diabetes, HIV, or other ailments that compromise the immune system.

While anyone can develop vibriosis, people with open wounds, cuts or scraps, recent piercings, or a new tattoo are most vulnerable to the disease. 

The government statement advised such individuals to prevent exposing skin to warm seawater in coastal environments or cover the area with a waterproof bandage.

If people contract skin infections after possible exposure to the bacteria, doctors urge people to seek medical attention imminently.

Remaining vigilant in summer

Dr. Manisha Juthani, commissioner of the Connecticut Department of Public Health, alerted people to consider the potential risks of consuming raw oysters and exposure to salt or brackish water in a public statement released by the Connecticut State’s health department on July 28.  

“Particularly during the hottest summer months, bacteria are more likely to overgrow and contaminate raw shellfish,” Juthani stated. 

Connecticut state enhanced policies regarding oyster harvesting and implemented a new rule in 2014 that mandates regular monitoring of oyster harvest areas statewide for vibrio levels in the summer.

The Department of Agriculture noted that the regulations require oyster harvesters to shield oysters while aboard a vessel and in high-risk regions. The harvested oysters are then directed to be placed in an ice-slurry container which brings the temperature to less than 50 degrees Fahrenheit within three hours of being gathered.

Governor Hochul stressed that the vibrio bacteria is ‘extraordinarily dangerous,’ and officials will continue to investigate the implications of the infection. 

He stated: “As we investigate further, all New Yorkers must stay vigilant and take responsible precautions to keep themselves and their loved ones safe, including protecting open wounds from seawater and, for those with compromised immune systems, avoiding raw or undercooked shellfish which may carry the bacteria.”