South Carolina reports one death and two illnesses linked to Vibrio bacteria in raw seafood

South Carolina health officials confirmed that one person has died and two others have become ill this year after contracting vibriosis, an infection caused by the bacterium Vibrio vulnificus. The cases, identified in the Lowcountry and the Upstate, were linked to consumption of raw or undercooked shellfish or exposure of open wounds to brackish coastal water, the Department of Public Health said.

Vibrio vulnificus, which thrives in warm, salty environments, can cause severe skin and soft-tissue infections and, in rare instances, necrotizing fasciitis. The Centers for Disease Control and Prevention estimates that about one in five infected individuals die, though overall infections are uncommon. The CDC reports 100-200 vibriosis cases annually in the United States, with most occurring in Gulf Coast states.

The state's chief medical officer, Dr. Paul Richardson of Conway Medical Center, emphasized that the risk to South Carolina residents remains very low, especially when seafood is cooked thoroughly. > "The risk is still very, very low, and especially when you’re cooking and preparing seafood, it’s extremely low," he said. He advised people to avoid raw or undercooked seafood and to keep open wounds away from coastal water, adding that any redness or swelling after handling seafood should be evaluated promptly.

The uptick in cases coincides with the start of the state's oyster-harvesting season, which runs from May through October. Officials noted that deaths from vibriosis are not required to be reported to the health department, so the actual fatality count could be higher. They continue to urge the public to seek medical attention if symptoms such as fever, chills, skin redness, nausea, vomiting, diarrhea, dizziness or confusion appear within 24 hours of exposure.