Flesh-eating bacteria found in raw oysters: 2 dead; other foods at risk of contamination

Two people have died after eating raw oysters contaminated with Vibrio vulnificus, a “flesh-eating” bacteria found in warm coastal waters, like those off Louisiana. Health officials say the oysters were also shipped to Florida, and this outbreak is a reminder that raw seafood isn’t as harmless as it looks on a plate.

The scary part? Most healthy folks might just end up with a bad stomachache, but in some cases, Vibrio infections turn deadly fast. About one in five people who get seriously sick from it don’t survive, and sometimes, the illness takes over in just a day or two.
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How do oysters spread this bacteria?
Oysters aren’t dangerous on their own, it’s the way they eat. They filter gallons of seawater every day, which means they also “filter in” any bacteria floating around, including Vibrio. If the oyster is raw or undercooked, that bacteria stays alive inside. Cook the oyster until it’s steaming hot, and you’re safe. Eat it raw? You’re rolling the dice.

It’s not just oysters: Other foods can carry risk

Sure, raw oysters make headlines, but they’re not the only culprits. Other foods can also spread dangerous bacteria:

Raw shellfish cousins – Clams, mussels, crabs, and shrimp from warm waters can carry Vibrio too. Cooking until shells pop open (or until shrimp turn pink and firm) kills the risk.

Undercooked meats – Beef, pork, and chicken can carry other dangerous bacteria. In rare cases, they can cause necrotizing fasciitis (the medical term for “flesh-eating infection”).

Seafood left sitting out – Bacteria love warm, damp conditions. Seafood or meat not kept cold enough can turn into a bacteria buffet.

Open wounds + seawater or raw seafood – Have a cut, scrape, or fresh tattoo? If you handle raw seafood or swim in warm brackish water, Vibrio can sneak in through the skin.

How to stay safe

Luckily, avoiding these infections doesn’t mean giving up seafood altogether, you just have to be smart about it:

Cook it through – Make sure shellfish are fully cooked (shells wide open, meat opaque, internal temp at least 145°F).

Buy from trusted sources – Stick to seafood markets and restaurants with good safety practices.

Keep it cold – Refrigerate seafood quickly; don’t let it sit out.

Skip raw oysters – Especially if you have a weaker immune system or liver issues. It’s just not worth the risk.

Protect your skin – Don’t let open cuts come into contact with raw seafood or seawater. If you notice redness or swelling after exposure, get medical help fast.

So next time you’re tempted to slurp down a raw oyster? Think twice. Cooked ones might not look as “fancy,” but they won’t send you to the ER.