South Carolina health officials say they are aware of three cases of Vibrio vulnificus, the bacterium sometimes called flesh-eating bacteria, reported within the state over the past year, along with one related death.
The South Carolina Department of Public Health does not require Vibrio-related deaths to be reported, so officials acknowledge the true death toll from the bacteria in the state could be higher than what has been documented. Vibrio thrives naturally in brackish water, the mix of salt and fresh water found in coastal marshes and harbors, and infections typically spike during warmer months when the bacteria multiplies more readily.
People can be exposed either by entering water with an open wound or by eating raw or undercooked shellfish such as oysters, and the resulting illness can range from gastrointestinal distress to severe, fast-moving skin infections. Dr. Paul Richardson of Conway Medical Center said the recent cluster is unusual given how rare Vibrio infections are nationally, noting that only about 100 to 200 cases are typically reported across the entire country each year. He said his hospital has not treated any Vibrio patients and stressed that the overall risk to the public remains low, even as the cluster drew attention statewide.
Researchers at the College of Charleston have separately confirmed the presence of Vibrio vulnificus in Charleston Harbor through DNA testing, and physicians at the Medical University of South Carolina say they have already treated several cases of the bacteria this season. The infection can progress from what looks like a minor blister to a medical emergency requiring amputation within hours, according to MUSC’s hospital epidemiologist, who has urged anyone who develops rapidly worsening skin symptoms after contact with brackish or ocean water to go directly to an emergency room rather than waiting for a routine doctor’s visit.
The South Carolina Department of Environmental Services has said it does not monitor coastal waters specifically for Vibrio because the bacteria is one of many pathogens that occur naturally in the state’s waterways, leaving prevention largely up to individual precautions like covering open wounds before entering the water and thoroughly cooking shellfish.
