Two residents from Connecticut have died from infections linked to Vibrio vulnificus, a marine bacterium commonly found in raw shellfish and ocean water.
On Tuesday, August 15, state health authorities reported that a third person had also been infected by this dangerous pathogen.
The victims were between the ages of 60 and 80. The state Department of Public Health indicated that this bacterium is responsible for causing life-threatening wound infections. This perilous bacterium doesn’t alter the appearance or odor of shellfish, which makes detection challenging.
Despite potential links between the infections and local shellfish, the state Bureau of Aquaculture has ruled out a connection. The health department clarified that two of the cases were wound infections unrelated to seafood consumption, but rather due to exposure to seawater in Long Island Sound. The third incident involved a resident who had consumed raw oysters at an establishment located outside the state.
Both fatalities occurred in July, marking the re-emergence of Vibrio vulnificus in Connecticut after a three-year absence.
Although rare, the United States records between 100 to 200 instances of Vibrio vulnificus infections annually.
Symptoms usually manifest approximately 24 hours after contact with the bacterium and include fever, chills, changes in skin color, blisters, nausea, vomiting, diarrhea, dizziness, confusion, and an accelerated heart rate.
Infections can quickly develop into sepsis, a severe systemic response that can lead to organ failure. The symptoms of sepsis might resemble those of the flu, with sudden shifts in temperature, excessive sweating, severe pain, clammy skin, nausea, an elevated heart rate, slurred speech, and confusion.
If left untreated, sepsis can be fatal. Nearly 350,000 out of 1.7 million affected Americans die from it annually, according to data from the CDC.
State health officials have noted that Vibrio vulnificus has not been detected in local waters before and that most infections are associated with shellfish from warmer regions. Connecticut maintains a rigorous bacteria testing regimen.
Since 2014, Connecticut has implemented strict measures to cool oysters to temperatures that inhibit the bacterium’s survival.
