Two dead after getting flesh-eating bacteria from eating raw oysters; here’s how to eat oysters safely

Two people have tragically died after eating raw oysters contaminated with a flesh-eating bacterium, Vibrio vulnificus. Health officials in Louisiana revealed that this deadly pathogen, found in warm coastal waters, infected six people in total this year, raising alarms in both Louisiana and Florida. With this year’s infections soaring to 34 and the death toll now at six, health officials and experts are urging precautions.

What happened

Louisiana health authorities reported two recent deaths tied to Vibrio vulnificus infections from raw oysters harvested in Louisiana. These tragic cases bring the year’s total to six fatalities and 34 infections, the highest surge in more than a decade. The fatalities occurred after individuals ate oysters served at two different restaurants – one located in Louisiana and the other in Florida.

How the bacteria spreads: Vibrio vulnificus thrives in warm, brackish coastal waters, particularly from May to October. The bacteria can infect people either through eating raw or undercooked shellfish like oysters, or through open wounds exposed to contaminated water.

Why oysters are risky: Oysters filter feed and can concentrate Vibrio bacteria up to 100 times the level in surrounding water. You cannot tell if an oyster is contaminated by looking, smelling, or tasting it.

Severity of infection: This bacterium can cause necrotizing fasciitis, also known as flesh-eating disease or rapid sepsis. Symptoms include vomiting, diarrhea, and abdominal pain that can escalate into sepsis or blood infections, especially among those with weakened immune systems or liver disease. Infections can escalate within hours, sometimes leading to limb amputation or death. Approximately one in five infected individuals dies according to the CDC, and death can occur within 24-72 hours.

Unusually high numbers this year: Louisiana typically sees around seven Vibrio vulnificus cases and one death annually. This year, there have already been 22 hospitalizations and six deaths, a sharp increase.

How to eat oysters safely

Cook oysters thoroughly (*never* eat them raw): Boil oysters in their shells until they open, then continue boiling for 3-5 more minutes; or steam until they open and cook for another 4-9 minutes. For shucked oysters: boil for at least 3 minutes; or fry at 375°F for at least 10 minutes. Alternatively, bake at 450°F for 10 minutes or broil 3 inches from the heat for 3 minutes. Cooking them to at least 145°F effectively kills harmful bacteria.

Avoid cross-contamination: Keep raw and cooked shellfish and their juices separate. Use different utensils and cutting surfaces, and wash your hands thoroughly after handling raw seafood.

Handle open wounds with care: Avoid exposing cuts or wounds to coastal waters or raw seafood. Use waterproof dressings to cover wounds and wash them thoroughly with soap and clean water if exposed. When handling raw shellfish, wear protective gloves, especially if you're at a higher risk.

Know your risk: Some people should completely avoid raw shellfish. Raw oysters pose increased danger for individuals with liver diseases, weakened immune systems, alcoholism, or stomach acid deficiencies. Older adults, pregnant women, children, and those with chronic illnesses.


While oysters can be a delicious treat, it's critical to cook them fully, prevent cross-contamination, protect wounds, and be aware of personal health risks. Remember, infection from Vibrio vulnificus can progress quickly and be extremely serious, sometimes within just a day or two. The spike in cases and deaths this year highlights the importance of paying extra attention and taking precautionary measures. Educating yourself and your loved ones about safe food practices can save lives.