Media Release

For Immediate Release
Date: August 4, 2006
Contact : Helen Drew (401) 222-1016

Vibrio vulnificus found in Narragansett Bay.
HEALTH issues advisory.

As a result of a recent human infection, the Rhode Island Department of Health (HEALTH) has tested water and shellfish from Conimicut Point, and found low levels of Vibrio vulnificus (V. vulnificus).

V. vulnificus is a naturally occurring bacterium that can cause severe illness in certain individuals. Therefore, the Rhode Department of Health (HEALTH) reminds all individuals to avoid eating raw or undercooked shellfish, and avoid exposing open wounds to salt water and raw shellfish.

There are two ways of becoming infected with V. vulnificus : 1) By eating undercooked or raw shellfish. 2) Through exposure of an open wound to seawater or shellfish that is contaminated with V. vulnificus .

In otherwise healthy persons, V. vulnificus infection causes mild illness, such as vomiting, diarrhea, or if an open wound is exposed, a wound infection can result.

C ertain individuals are at higher risk for contracting severe infection and life-threatening illness because V. vulnificus can invade the bloodstream. P eople at higher risk include those with liver disease; AIDS; chronic alcohol abuse; blood disorders; cancer; diabetes; or kidney disease.

There is no evidence of person-to-person transmission of V. vulnificus .

The Rhode Island Department of Health is testing shellfish and water from the upper bay and other warm salt water areas. Of particular concern are the areas of: the upper bay (e.g. from Greenwich Bay north to Providence), inlets, shallow water areas, and coastal ponds (e.g. Ninigret Pond, Great Salt Pond, etc.)

V. vulnificus lives in warm seawater, and it is not associated with sewage pollution. It is commonly found in Gulf Coast waters.

To avoid infection from V. vulnificus :

•  Do not eat raw oysters or other raw shellfish.

•  Cook shellfish (oysters, clams, mussels) thoroughly

•  For shellfish in the shell, either a) boil until the shells open and continue boiling for 5 more minutes, or b) steam until the shells open and then continue cooking for 9 more minutes. Do not eat those shellfish that do not open during cooking. Boil shucked oysters at least 3 minutes, or fry them in oil at least 10 minutes at 375°F.

•  Avoid cross-contamination of cooked seafood and other foods with raw seafood and juices from raw seafood.

•  Avoid exposure of open wounds or broken skin to warm salt or brackish water, or to raw shellfish harvested from such waters.

•  Wear protective clothing (e.g., gloves) when handling raw shellfish

More information on V. vulnificus can be obtained from the Centers for Disease Control (CDC) website at http://www.cdc.gov/ncidod/dbmd/diseaseinfo/vibriovulnificus_g.htm

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