FACT SHEET for Food & Health Educators Vibrio vulnificus Infection from Susceptibility of Consumers to Raw Shellfish Vibrio vulnificus Infection What Food & Health Most people are not at risk for serious V. vulnificus infection. If Educators Should Know healthy people become infected, they may experience mild to Protect Consumers gastroenteritis (nausea, stomach pain, vomiting, and/or diarrhea) For many people, raw oysters are after eating raw shellfish or acquire cellulitis (spreading skin a delicacy to be enjoyed regularly infection) from exposing a wound to seawater. or savored on special occasions like However, people with weak immunity or with one or more birthdays, holidays, or trips to the “high-risk” conditions (see list below) are much more likely to coast. However, raw or develop a life-threatening V. vulnificus undercooked seafood, meat, or infection. In addition, the infection and poultry can cause foodborne illness, severity of symptoms usually progresses especially in consumers with weak very rapidly in these people. Death immune systems or certain health may occur in as few as 24 to 48 hours. problems. In some cases, amputation of limbs is Raw or undercooked shellfish, necessary to prevent death. particularly oysters, may contain Vibrio bacteria, which naturally occur in marine waters. Shellfish from the Gulf of Mexico and South Atlantic are especially vulnerable to these bacteria in warmer weather, Health Conditions that from April through November. Increase Risk of Serious Vibrio vulnificus bacteria may cause severe, life-threatening illness in Infection people with compromised immune • Alcohol abuse systems who eat raw shellfish or expose open wounds or sores to • Liver disease (from hepatitis, cirrhosis or seawater (e.g., by swimming, cancer) wading, or fishing). • Diabetes In the U.S., an average of 95 cases • Cancer (including lymphoma, leukemia, of Vibrio vulnificus infection is Hodgkin’s disease) reported each year. Approximately 50% of these cases come from • AIDS/HIV eating raw or undercooked seafood, • Stomach disorders (surgery or taking antacids) primarily oysters, and 50% come • Kidney disease or disorders from wound infection. According to the Centers for Disease Control and • Iron overload disease (hemochromatosis) Prevention, the overall mortality rate • Other conditions, diseases, or medical for Vibrio vulnificus infection is 40%. treatments that suppress or weaken the However, the mortality rate for immune system, including chemotherapy food infections is approximately 50% and is even higher for people with alcoholism (61%) and liver disease (60%). SafeOysters.org FACT SHEET for Food & Health Educators Vibrio vulnificus Educate, Don’t Prevention Frighten Consumers Your job responsibilities, food safety outreach activities, Seafood is an important part of a and audience will dictate when and how you can educate healthy diet because it is a good consumers about the risk of Vibrio vulnificus infection. source of high-quality protein, is However, some ideas for consumer education are: generally low in calories and fat, • Target groups of consumers with weakened immunity and has Omega-3 fatty acids that (diabetics, dialysis patients, and local support groups for have many positive health liver disease, cancer, and AIDS), since they are the most benefits. The American Heart susceptible to Vibrio (and other foodborne) infections, and Association recommends eating at advise them to eat only thoroughly cooked seafood and least two servings of seafood each avoid consuming raw seafood, especially oysters. week. However, some consumers • Tell consumers to seek immediate medical treatment hear negative information about if they have any symptoms of Vibrio infection or suspect one type or species of seafood and exposure to the bacteria. avoid all seafood. In addition, • Include information about the risk of V. vulnificus food safety messages for certain infection in any general food safety education activities, “at-risk” groups are frequently especially to consumers who live near the Gulf or South misunderstood or followed by Atlantic coasts or in adjacent states. consumers who are not at risk. • Stress that thorough cooking kills harmful bacteria Therefore, keep your message and viruses in seafood, meat, and poultry. Demonstrate the simple and remind consumers proper cooking of shellfish and/or provide cooked oyster that eating any raw animal food is recipes. risky, but cooking and effective • Obtain free consumer brochures from the Interstate post-cooking handling reduces the Shellfish Sanitation Conference (www.issc.org) and risk of foodborne illness. distribute them to consumers at health, agricultural, or food fairs, seafood or coast festivals, fundraisers, exhibitions, or Additional other events. Educator Resources: • Ask physicians and other health care professionals to 1. For cooked oyster recipes, place ISSC consumer brochures in their waiting rooms and educator tools, consumer information inform high-risk patients about their risk of Vibrio infection. in English, Spanish, & Vietnamese, or Provide ISSC Vibrio vulnificus Fact Sheets (available free to download this publication from the from www.issc.org) to medical professionals. Refer them to Internet, visit SafeOysters.org SafeOysters.org for more information. 2. To locate your state or regional chapter of the American Liver Foundation and local liver support groups, phone 1-800-GoLiver (1-800-465-4837) or visit National www.liverfoundation.org, select “Chapter,” then “Support Groups.” 3. U.S. Food & Drug Administration Vibrio vulnificus Education Kit for Outreach to the Hispanic Community: www.cfsan.fda.gov/~dms/vv-toc.html June 2006