Ishika Roy, Pune
At least three deaths have been attributed to a rare flesh-eating bacteria in Connecticut and New York. The third Connecticut resident passed away in July after ingesting raw oysters, according to the state’s Department of Public Health, while the other two perished after swimming in various parts of Long Island Sound. The ages of the victims ranged from 60 to 80.
The bacteria, Vibrio vulnificus, grows in shellfish and warm, brackish waters and belongs to the same family as that responsible for cholera. The mildest case of vibriosis leads to symptoms such as skin wounds, ulcers, and abscesses, resulting in chills and fever, diarrhea, and acute stomach pain that induces nausea. Severe cases can even lead to septicemia in individuals suffering previously from diabetes, cancer, liver problems, HIV, and other immunocompromised diseases. As per a state-issued news release, people with cuts and scrapes, fresh piercings, and tattoos must avoid coming in contact with warm salt water, especially near the sea, and even if they do, they should keep the area of contact bandaged.
A regular monitoring system in Connecticut controls oyster harvesting throughout the state and keeps an eye on vibrio levels in the summer. Oysters need to be deposited into ice-slurry vessels so that their internal temperature goes below 50 degrees Fahrenheit after only a few hours of being harvested, and they also need shade when in a vessel and in high-risk regions.
“People should consider the potential risk of consuming raw oysters and exposure to salt and brackish water and take appropriate precautions,” warns Dr. Manisha Juthani, Connecticut’s Public Health Department commissioner. She adds that the bacteria are more likely to grow during the hottest summer months and contaminate raw shellfish. Kathy Hochul, Governor of New York, urged citizens to take the necessary precautions to ensure their families’ safety and assured them of an ongoing investigation into the matter.