Health officials have confirmed the first death in the United States this year from Vibrio vulnificus, a dangerous bacterium commonly known as flesh-eating bacteria. The victim, an individual between 80 and 84 years old from Florida's Palm Beach County, died in June after being diagnosed with the infection.
Florida has reported a total of 11 Vibrio vulnificus infections so far this year, with two cases in Miami-Dade County. Nationwide, at least 20 infections have been recorded across the U.S., including seven in Mississippi and one each in Alabama and Connecticut. Last year, 72 Vibrio infections were reported across 12 states, with the majority concentrated in the Southern U.S.
Vibrio bacteria thrive in warm saltwater temperatures above 68 degrees Fahrenheit (20 degrees Celsius). The warmer months, from May to October, typically see an increase in the bacteria's population, elevating the risk of infection. Recent record-breaking temperatures in Florida, with an average of 82.2 degrees Fahrenheit (28 degrees Celsius) in Fort Myers in May, contribute to these conditions.
The bacteria can enter the body in two primary ways: through the consumption of raw or undercooked seafood, particularly oysters, or through open wounds exposed to contaminated warm seawater or raw seafood drippings. Symptoms of a wound infection can include skin redness or a rash that rapidly becomes swollen and painful, fluid-filled blisters, fever, chills, low blood pressure, and warmth or discharge around the wound. In severe cases, the infection can lead to sepsis, a life-threatening condition that can rapidly cause organ failure and death, or cause skin tissue to turn black, potentially necessitating amputation.
Those most at risk include older adults, individuals with compromised immune systems, and people with chronic liver disease, diabetes, or kidney disease. Consuming raw or undercooked shellfish can lead to gastrointestinal symptoms such as vomiting, diarrhea, stomach cramps, nausea, fever, and chills.
Experts warn that climate change, leading to warmer ocean temperatures that persist longer into the year, could contribute to a rise in Vibrio infections. This warming trend may also affect oyster-raising areas, increasing the likelihood of shellfish contamination. While infections have historically been more common in the South, there is concern that they are spreading northward along the East Coast as waters warm.
To reduce the risk of infection, health officials advise avoiding swimming in warm ocean water with open wounds, covering any cuts or scrapes with waterproof bandages before entering the water, and thoroughly washing wounds with soap and water after swimming. It is also recommended to avoid eating raw or undercooked oysters and shellfish and to wear gloves when handling raw seafood.