Vibrio vulnificus foodborne illness is brought about by the Vibrio vulnificus bacterium that is present in warm seawater. Luckily, the condition is considered rare. The condition develops after consumption of seafood infected by the bacteria or if there is an open wound.
The bacteria are usually found in oysters and other types of shellfish in humid seaside waters during the summer period. Those who have declining immune systems particularly with chronic liver disease face a higher risk for the condition.
What are the indications?
Among healthy individuals, Vibrio vulnificus foodborne illness can cause the following:
- Diarrhea
- Vomiting
Dehydration due to vomiting and diarrhea is the usual complication. - Abdominal pain
Among those who have deteriorated immune systems, the bacteria can infect the bloodstream, resulting to a severe and dangerous condition with symptoms such as:
- Fever and chills
- Blistering skin wounds
- Drop in the blood pressure
The infection is considered deadly to individuals who have chronic liver disease. If an open wound is exposed to the bacteria, sores can develop.
Management of Vibrio vulnificus foodborne illness
The condition is treated by managing the complications until they settle. Dehydration due to vomiting and diarrhea is the usual complication. Those who have a weak immune system or have severe symptoms might be treated with antibiotics.
Dehydration can be prevented with the following measures:
- Encourage the individual to take frequent sips of a rehydration beverage
- For every large loose stool, drink a cup of water or rehydration beverage.
- Avoid fruit juices and soda since they contain too much sugar
- A healthy diet must be observed if possible to ensure that proper nutrition is maintained.
- Avoid foods that are high in sugar and fat as well as alcohol, spicy foods and coffee
Preventive measures
The ideal way to avert Vibrio vulnificus foodborne illness is to avoid consuming uncooked oysters or other shellfish and make sure that they are thoroughly cooked.
- Shucked oysters should be boiled for at least 3 minutes or fry for a minimum of 10 minutes at 191 degrees C. For varieties that have a shell, you can either boil up until the shells crack open and carry on for 5 minutes or more and steaming until the shells open and cook for up to 9 more minutes. The shellfish that did not crack up open while cooking should not be consumed.
- Prevent cross-contamination of prepared seafood with uncooked seafood and their juices. Avoid preparing them in the same area and do not use the same cutting board.
- Shellfish must be eaten right after being prepared and do not refrigerate any leftovers.
- Open wounds or broken skin should not be exposed to warm saltwater or brackish water.
- Utilize protective clothing such as gloves when raw shellfish are handled.