Foodborne illness from Vibrio vulnificus is almost exclusively associated with consumption of raw oysters. Properly cooking the shellfish can totally eliminate the risk. Although most cases are likely underreported and unrecognized, infection from Vibrio vulnificus is still quite rare. Data from the Food and Drug Administration (FDA) indicated the average occurrence of Vibrio vulnificus infection was less than 30 cases per year between 2002 and 2007, and these were due to consumption of raw oysters.
Ingesting Vibrio vulnificus may occasionally cause abdominal pain, vomiting, and diarrhea among those in good health, but in general exposure of healthy individuals to this bacterium causes no symptoms. However, people with underlying liver disease, hemochromatosis, diabetes, or conditions affecting the immune system are at higher risk for life-threatening complications that could quickly become fatal. Symptoms of Vibrio vulnificus include fever, chills, and an extreme decrease in blood pressure from septic shock, all due to bacteria multiplying rapidly in the bloodstream. Blistering skin lesions are also a symptom of this disease. Close to 50% of these cases have been fatal, and some within 24 hours of the consumption of associated shellfish.
