Two Connecticut deaths linked to bacteria found in shellfish

Two residents of Connecticut died in July after being infected with a bacteria found in shellfish and seawater, state health officials announced.

A third resident was hospitalized with the same infection, caused by Vibrio vulnificus bacteria. All three cases occurred in people between 60 and 80 years old.

Two of the cases were caused by open wounds that were exposed to seawater in Long Island Sound, according to officials. The third case was caused by eating seafood at an out-of-state establishment.

“The identification of these severe cases … due to V. vulnificus is concerning,” Dr. Manisha Juthani, commissioner of the Department of Public Health, said in a news release.

“People should consider the potential risk of consuming raw oysters and exposure to salt or brackish water and take appropriate precautions. Particularly during the hottest months of the summer, bacteria are more likely to overgrow and contaminate raw shellfish,” Juthani added.

Seafood contaminated with Vibrio vulnificus doesn’t look or smell any different, so detecting any contamination is difficult for consumers.

Infection with Vibrio vulnificus — known as vibriosis — is rare, according to Connecticut officials: Just five cases were reported in the state in 2020, and none in 2021 and 2022.

Unusually hot temperatures this summer may have played a part in the infections: “Given our current heat wave, this may be a time to exercise particular caution in what you consume,” Juthani said.

Vibriosis can rapidly lead to sepsis, shock and large blisters that destroy bodily tissue, according to the Cleveland Clinic.

Symptoms appear quickly, usually within 24 hours of exposure to the bacteria, and can include fever, chills, skin redness or rash, fluid-filled blisters, nausea, vomiting, diarrhea, dizziness, confusion and a fast heart rate.

Antibiotics can cure vibriosis, especially if the disease is caught early. In severe cases, amputation of diseased limbs may be required.

Vibriosis causes death in about 20% of cases. People with pre-existing conditions such as liver disease, or who are over the age of 40, are more likely to have severe complications.

Connecticut — a state with a large seafood industry — conducts regular tests of oysters and other seafood for the presence of bacteria.

State officials were quick to note that “Connecticut shellfish have never been associated with Vibrio vulnificus infections,” according to a news release.

“The Bureau [of Aquaculture] tests commercial oysters statewide and has not detected Vibrio vulnificus in any samples. The most recent samples were collected on 8/1/23 with results on 8/3/23.”