Health and Fitness Journal

Vibrio vulnificus is a bacterium found in the same family as the bacteria that causes cholera, and normally lives in seawater. It is also a part of a group of vibrios that are referred to as “halophilic” because they require salt. Vibrio vulnificus can be contracted by humans in those who have an open wound exposed to seawater, or eat contaminated seafood.

Ingesting vibrio vulnificus can cause vomitting, diarrhea, and abdominal pain, and in those with weakened immune systems (especially those with chronic liver disease), it can also infect the bloodstream. Should vibrio vulnificus infect the bloodstream, it can cause a severe and life-threatening illness which is characterized by fever and chills, blistering skin lesions, and decreased blood pressure (septic shock). Vibrio vulnificus infections of the blood stream are fatal about 50% of the time.

Those who spend time near the sea can also contract a vibrio vulnificus infection if they have open wounds exposed to the seawater. Infections of this time can lead to skin breakdown and ulceration, and similar to the ingested infections, those with weakened immune systems are at a much higher risk for invasion of the bacterium into the blood stream.

Vibrio vulnificus is a pretty rare cause of disease, but is also believed to be very underreported. The majority of vibrio vulnificus infections occur in the Gulf Coast states, and between 1988 and 1995 over 300 cases of the infection were reported in the Gulf region.

Those who contract vibriuo vulnificus are most often treated with antibiotics. The earlier the infection is caught and the earlier antibiotics are administered, the better the chance of a full recovery in the patient. The most commonly prescribed antibiotics for treatment of vibrio vulnificus are Doxycycline, levofloxacin, ciprofloxacin, and gatifloxacin. For treatment of infections in children, they can be treated with trimethoprim-sulfamethoxazole plus an aminoglycoside.

Some tips to avoid contracting vibrio vulnificus include not eating raw oysters or raw shellfish, and cooking shellfish thoroughly. For shellfish that are in the shell, you should either boil them until the shell opens and continue boiling for 5 additional minutes, or steam until the shells open and then continue cooking for an additional 9 minutes. Those shellfish that do not open while cooking should be discarded. Shucked oysters should be boiled for at least 3 minutes, or fried in oil for at least 10 minutes at 375°F. Eat shellfish promptly after cooking, and always refrigerate leftovers. Avoid exposure of open wounds or broken skin to warm salt or brackish water, or to raw shellfish harvested from such waters, and wear protective clothing (such as gloves) when handling raw shellfish. If you suspect that you may have a vibrio vulnificus infection, seek medical attention immediately.