“Health Advisory: Proper Oyster Preparation Requires Boiling for Three Minutes or Frying in 375°F Oil for Ten Minutes”
A lethal outbreak of flesh-eating bacteria, caused by Vibrio vulnificus, has left a trail of fatalities across three coastal states. The Eastern Seaboard has been struck by tragedy as eight individuals succumbed to the virulent bacteria. In response, health authorities are urging heightened vigilance near warm seawater and in the handling and consumption of shellfish.
Vibrio vulnificus, an infrequent but perilous bacterium, poses a dual threat—able to infect open incisions as well as individuals who have ingested contaminated shellfish. The most vulnerable are those with exposed scrapes and wounds, liver disease or cancer, and those using medications to reduce stomach acid levels.
Devastatingly, Florida has reported 26 cases with a fatality count of five, New York has suffered one death due to wound infection, and Connecticut has documented two wound infections and one individual falling ill from consuming raw non-local oysters. Tragically, two of the infected individuals in Connecticut have lost their lives.
The Connecticut Department of Health cautioned, “Vibrio vulnificus can lead to severe infections when introduced to open wounds, cuts, and even recent surgical sites, piercings, or tattooed skin.” Acknowledging the bacteria’s presence in salt and brackish waters, they emphasized that shellfish, capable of absorbing contaminants from their environment, warrant stringent regulation.
Mitigating the risk, the CDC recommends that individuals with cuts or wounds steer clear of saline or non-freshwater locations, like beach waters. If contact is inevitable, raw or undercooked seafood, or its fluids, should be prevented from reaching the wounds through the application of water-resistant bandages. Swiftly washing wounds with soap and water post exposure to potentially contaminated substances is advised.
Individuals with compromised immune systems are advised by New York health officials to avoid handling and consuming raw seafood. Similarly, Florida health authorities advocate for broad adherence, cautioning against raw shellfish consumption. Their additional suggestions encompass:
- Thoroughly cooking crustaceans such as oysters, clams, and mussels.
- Ensuring shellfish are cooked in their shells until they open, followed by an additional 5 minutes of simmering or steaming until the shells open, then cooking for an additional 9 minutes.
- Consuming only crustaceans that open during cooking.
- Boiling oysters for at least three minutes or frying them in 375-degree Fahrenheit oil for a minimum of ten minutes.
- Preventing cross-contamination by segregating cooked dishes from raw seafood and its juices.
- Using protective gear like gloves when handling raw shellfish and maintaining thorough hand hygiene afterwards.