Vibrio vulnificus from raw oysters. Leading cause of reported deaths from foodborne illness in Florida.

Abstract

Seventy-two cases of Vibrio vulnificus infection from raw oysters were reported from 1981-1992; 36 (50%) patients died, making this infection the leading cause of reported deaths from foodborne illness in Florida. The bacterium naturally occurs in coastal waters and may contaminate legally harvested and properly handled shellfish. Infection, usually by ingestion of contaminated raw oysters, can cause severe illness especially in individuals with preexisting liver disease. They are at 80 times greater risk of illness and over 200 times greater risk of death. The case fatality rate (63%) among patients with liver diseases was over 2.5 times the rate (23%) among those without liver disease. Infections usually occurred during the warm weather months and presented as fulminant septicemia, often complicated by necrotizing cutaneous lesions. Early treatment with antibiotics, debridement and amputation when necessary may improve survival. Prevention relies upon educating patients regarding risk and thorough cooking of shellfish.

• Authors: W G Hlady, R C Mullen, R S Hopkin
• Journal: The Journal of the Florida Medical Association (J Fla Med Assoc) Vol. 80 Issue 8 Pg. 536-8 (Aug 1993) ISSN: 0015-4148 [Print] United States
• PMID: 8409906 (Publication Type: Journal Article)

Topics

• Adult
• Animals
• Bacteremia (microbiology)
• Cause of Death
• Cooking
• Florida (epidemiology)
• Food Microbiology
• Foodborne Diseases (diagnosis, microbiology, mortality, prevention & control, therapy)
• Gastroenteritis (microbiology)
• Humans
• Ostreidae (microbiology)
• Risk Factors
• Vibrio
• Vibrio Infections (diagnosis, mortality, prevention & control, therapy)