Vibrio infections rise in Chesapeake Bay, officials advise precautions

The Chesapeake Bay Foundation warned residents of Maryland and Virginia that infections from the bacterium Vibrio vulnificus have been increasing as water temperatures rise. The pathogen, which thrives in brackish and salty water, can cause severe skin infections through open wounds or illness from improperly cooked seafood.

"Vibrio can be very serious if left untreated - I was lucky to get proper medical care in time," said Shawn Rverett, who contracted the infection after cutting his leg on an oyster cage.

"If you get a cut while you're in the water, be sure to keep a close eye on it and see a doctor if needed," he added.

Foundation staff scientist Gussie Maguire linked the rise to warmer water and lower oxygen levels, both associated with climate change and nutrient runoff. "Climate change and warming waters are significant drivers of increased cases of Vibrio," Maguire said, noting that the bacteria also benefit from algal blooms caused by pollution.

Virginia Science Manager Mike Gerel explained that reducing nutrient pollution and maintaining streamside buffers can help lower bacterial growth.

The U.S. Centers for Disease Control and Prevention estimates about 80,000 Vibrio cases annually, with roughly 52,000 linked to contaminated food. Experts recommend avoiding swimming with open wounds, showering after contact with natural waters, and waiting 48 hours after heavy rain before entering the water. Shellfish should be thoroughly cooked.

"Enjoy the Bay, enjoy your local waterways, and enjoy your oysters this summer, but be smart," Maguire advised.