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Vibrio: What You Need To Know, And Why You Shouldn’t Panic

So, if vibrios are naturally occurring, and it is rare for people to become infected, why and how do people get sick? Out of nine potentially pathogenic species, two are of primary concern locally. Vibrio parahaemolyticus and Vibrio vulnificus can cause gastrointestinal infections, where exposure is primarily sourced from raw or undercooked seafood. The reason you are more likely to acquire vibriosis from eating an oyster versus jumping off a dock into the bay can be explained via bioaccumulation. Shellfish are filter feeders, meaning that they constantly remove particulates from the water column as a means of acquiring food. Vibrio, along with other bacteria, are taken up and concentrated in…

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 Tell Me About: Vibrio Bacteria

Many types of Vibrio exist. One such species is the bacterium that causes cholera. Another common species is Vibrio parahaemolyticus, which can be found in shellfish that live in brackish water. Cooking shellfish kills this bacterium, but consuming raw shellfish like oysters can lead to a greater risk of infection. This type of Vibrio infection can lead to gastroenteritis (stomach flu) for 2-3 days. Vibrio vulnificus is the most dangerous Vibrio bacterium. Once it has infiltrated a pre-existing wound, this bacterium can cause necrotizing fasciitis, killing surrounding flesh. Early treatment with antibiotics or surgery can help stop the infection, but left untreated the infection can lead to amputation or death. The Centers for Disease Control and Prevention (CDC) estimate that in the U.S., around 20% die once infected by this bacterium.

Articles of Interest

CDC Report Shows Vibrio, A Deadly Type Of Food Poisoning, Is On The Rise

Going forward, if the world's oceans continue to heat up, vibrio will likely proliferate even further -- pushing vibriosis rates up as well. Cooking oysters thoroughly kills the bacteria, so regular eaters of po-boys and oysters Rockefeller don't have too much cause for concern. But if you're a fan of raw oysters, this is yet another reason to be very concerned about climate change.

Deadly Waterborne Bacteria Are Surging Because of Climate Change

Climate experts have long warned about the myriad ways that warming temperatures can negatively affect human health. Now that global temperatures are predicted to increase by 1.5°C by the 2030s, that risk is becoming increasingly real.

Eating Raw Shellfish Is Risky for Everyone

New technologies are under development that could suppress the bacteria and make raw bars safer. They include low-temperature pasteurization, freezing and high-pressure treatment. The FDA is reviewing data on all three.

Five facts about Vibrio

Vibrio bacteria loves to attach itself to tiny particles in the water, such as loose sediment or plant matter. Once it has attached itself to these particles, Vibrio hitches a ride on native microscopic animals called copepods, which feed on the Bay’s supply of algae. As more algae is produced in the summer time, copepods enter a cycle of rapid reproduction, death and decomposition, releasing large amounts of Vibrio directly into the waterways in the process.

Milestones in Vibrio Science and their Contributions to Microbiology and Global Health

Vibrio, a group of Gram‑negative bacteria found in the ocean, has become a significant global threat, intensified by climate change, owing to its crucial roles in environmental, human, and animal health. Research on these bacteria and the diseases they cause has greatly influenced scientific progress, resulting in major advancements in the fields of microbiology, epidemiology, and public health.

Sorry to Ruin Your Summer, but Raw Oysters Can Lead to Shit Attacks—And Worse

One kind of bacteria to pay close attention to is vibrio, which can build up in the oyster’s tissue. The bug is most commonly found in coastal waters where oysters are harvested, and certain strains of it can make you sick, according to the CDC. Each year, the CDC estimates nearly 80,000 people get sick with vibriosis (the infection caused by the vibrio bacteria) and 100 people die from it. In most vibriosis cases, the illness is mild, and causes vomiting, watery diarrhea, nausea, stomach pains, or some weakness, says Dr. Love. But it can be more serious for people with compromised immune systems, Doris Hicks, MS, a seafood technology specialist at the University of Delaware Sea Grant College Program, tells SELF. In these rare cases, vibrio can cause serious blood infections, which can lead to limb amputations or death.

The Beach Is Lovely. The Water, Maybe Not So Much

As oceans warm, pathogenic bacteria are turning up more frequently in northern regions, scientists say.

These Flesh-Eating Bacteria Are Thriving Because of Climate Change

New research finds that infections caused by Vibrio vulnificus have increased over the last 30 years and expanded to new geographic areas.

Top Facts About 'Flesh-Eating Bacteria' and Warming Coastal Waters

Vibrio vulnificus doesn’t elicit the same type of public attention as “flesh-eating bacteria.” Yet, they are virtually one and the same.

Vibrio bacteria in raw oysters: managing risks to human health

The human-pathogenic marine bacteria Vibrio vulnificus and V. parahaemolyticus are strongly correlated with water temperature, with concentrations increasing as waters warm seasonally. Both of these bacteria can be concentrated in filter-feeding shellfish, especially oysters. Because oysters are often consumed raw, this exposes people to large doses of potentially harmful bacteria.

Vibrio vulnificus

The organism Vibrio vulnificus causes wound infections, gastroenteritis, or a serious syndrome known as “primary septicema.” V. vulnificus infections are either transmitted to humans through open wounds in contact with seawater or through consumption of certain improperly cooked or raw shellfish. Studies have shown that V. vulnificus is most likely to be present during warm months

Vibrio Vulnificus: The Flesh-Eating Bacteria

Affecting humans and primates, Vibrio vulnificus is a type of gram-negative bacterium found in warm, shallow coastal water. First discovered in 1979, this Vibrio species is common in the Gulf of Mexico as well as parts of the East and West Coasts of the United States, including the Gulf Coast region comprising Alabama, Florida, Louisiana, Texas, and Mississippi. When infected with V. vulnificus, patients can suffer an array of symptoms ranging from serious gastroenteritis (from consuming affected seafood) to soft tissue infections and necrotizing fasciitis, also known as flesh-eating bacteria.

Vibrio vulnificus: What Are the Risks

Although V. vulnificus has a high mortality rate, it is important to note that this infection is still relatively rare despite rising cases, especially when compared to other vibrio species.

Vibriosis - Fish

Disease outbreaks can be influenced by water quality and temperature, the strain and virulence of the Vibrio bacteria and the amount of stress imposed upon the fish. Other species of Vibrio affect a wide range of species for example V. salmonicida mainly affects Alantic salmon and trout and causes cold water vibriosis, V. damsela affects Blacksmith species (Chromis punctipinnis), V. vulnificus also known as V. anguillicidacuases causes disease in eels. Both V. vulnificus and V. damsela are zoonotic. It is thought that the infection is caused from eating contaminated raw or undercooked seafood, in particular raw oysters. Immunocompromised and people with liver diseases are at increased risk.

Yes, flesh-eating bacteria are in the warm coastal waters – but it doesn’t mean you’ll get sick

Remember, you don’t need to skip the beach. Just use some common sense measures to protect yourself from infection by V. vulnificus, especially if you are at high risk.

Resources

CDC

Vibrios are gram-negative, rod-shaped bacteria that occur naturally in estuarine or marine environments. Roughly a dozen species are known to cause disease in humans, accounting for an estimated 80,000 illnesses, 500 hospitalizations and 100 deaths each year in the United States. Infection is usually from exposure to seawater or consumption of raw or undercooked seafood. Vibriosis is characterized by diarrhea, primary septicemia, wound infections, or other extraintestinal infections. Infection with pathogenic species of the family Vibrionaceae can cause two distinct categories of infection: cholera and vibriosis, both of which are nationally notifiable.