Raw Oyster Danger
Every year millions of Americans consume raw molluscan shellfish, especially oysters and clams.  For some people, however, eating raw or undercooked molluscan shellfish can cause serious illness or death from a bacteria called vibrio vulnificus.

Vibrio vulnificus is a gram-negative bacterium and is considered most lethal of the vibrios inhabiting brackish and salt water.  This bacterium is not the result of bacteriological or chemical pollution of marine waters, but occurs naturally in warm, coastal areas, such as the Gulf Of Mexico.

At-Risk Population
Most healthy individuals are nto at risk for this infection.  Persons at high-risk include those with liver disorders, including hepatitis, cirrhosis and liver cancer, hemochromatosis; diabetes mellitus; and those with immune disorders such as HIV/AIDS, cancer, or undergoing their treatments.  Individuals who take prescribed medication to decrease stomach acid levels or who have had gastric sugery are also at risk.

When a person eats a shellfish, such as oysters and clams, concentrate V. Vulnificus in their tissues.  When a perosn eats these shellfish raw or undercooked, the bacteria enter the digestive tract and multiply rapidly.  In addition to ingestion, high-risk individuals can become infected when cuts, burns or sores come in contact with seawater containing V. vulnificus.

Prevention Recommendations
Instruct high-risk patients not to eat raw oysters or clams.
Encourage high-risk patients to eat well-ccoked oysters and clams.
Provide high-risk patients, including immunocompromised individuals, with information about the risk of eating raw oysters or clams.  More information can be found through the ISSC website ( www.issc.org ) or by calling 1-800-416-4772