North Carolina health officials caution swimmers about rare waterborne infections ahead of Labor Day
State health agencies warn that warm freshwater and coastal waters can harbor Naegleria fowleri and Vibrio vulnificus, pathogens that cause severe, often fatal infections, and advise precautions for swimmers and seafood consumers.
More than 120,000 travelers are expected to pass through Raleigh-Durham International Airport this weekend, and many North Carolinians plan to visit lakes and the coast for Labor Day. State health officials are reminding the public of two rare but potentially deadly water-related pathogens: Naegleria fowleri, often called the “brain-eating amoeba,” and Vibrio vulnificus, sometimes referred to as “flesh-eating bacteria.”
The North Carolina Department of Health and Human Services reported a teen’s death earlier this week after a Naegleria fowleri infection, though the exposure site has not been disclosed. The agency also confirmed two deaths this year linked to Vibrio vulnificus and recorded 29 confirmed and 83 probable cases of other Vibrio infections, excluding cholera.
The Centers for Disease Control and Prevention notes that about 1 in 5 people infected with Vibrio vulnificus die, often within one to two days, while Naegleria fowleri infections are fatal in roughly 97 % of cases. The two organisms thrive in different environments: Naegleria fowleri proliferates in warm freshwater, whereas Vibrio bacteria are naturally present in coastal and brackish waters.
“These amoebas are very heat loving. They grow faster when it’s warm, and so as water temperatures get higher, they can thrive,” said Ashley Moseman, an assistant professor of integrative immunobiology at Duke University School of Medicine, who has studied the amoeba for a decade.
Moseman explained that infection occurs when contaminated water enters the upper nasal passages; swallowing the water does not cause disease. She advised swimmers to keep water out of their noses, avoid submerging their heads, or use nose clips when diving. The CDC also recommends not stirring up sediment in shallow freshwater.
Vibrio vulnificus can enter the body through open wounds exposed to seawater or by consuming raw or undercooked seafood, particularly oysters. Symptoms include redness, pain, swelling and tissue discoloration, and severe cases can spread to the bloodstream. The CDC advises cooking seafood to at least 145 °F and covering any open wounds with waterproof bandages before contact with salt or brackish water.
With unusually high temperatures forecast for the holiday weekend, officials urge residents to take these precautions to reduce the risk of infection while enjoying outdoor water activities.