Two Connecticut residents have succumbed to infections earlier this summer that were caused by a bacteria found in raw shellfish and ocean water, as confirmed by state health officials on Tuesday. Another resident was also infected.
According to the state Department of Public Health, the two victims, aged 60 to 80, were infected with Vibrio vulnificus, a bacteria commonly found in marine environments that can cause life-threatening wound infections.
Detecting the presence of this bacteria in shellfish, such as oysters, is challenging as it does not alter their smell or appearance.
The state Bureau of Aquaculture stated that none of the infections are believed to be linked to Connecticut shellfish.
The health department clarified that two out of the three cases involved wound infections unrelated to seafood consumption.
The third infection occurred in a resident who consumed raw oysters at an out-of-state establishment.
The Connecticut Department of Health confirmed that two deaths occurred in July from Vibrio vulnificus, a bacteria that enters the body when you eat uncooked or undercooked shellfish, but it can also infect open wounds
Both deaths occurred in July, marking the first time Connecticut has seen a case of Vibrio vulnificus in three years, according to state health officials.
Vibrio vulnificus can enter the body through the consumption of uncooked or undercooked shellfish and can also infect open wounds.
Infection with this bacteria is rare, with only 100 to 200 cases reported annually in the US.
According to the Cleveland Clinic, symptoms of Vibrio vulnificus infection appear suddenly, usually 24 hours after exposure, and include fever, chills, skin redness or rash, fluid-filled blisters, nausea
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