Health officials are issuing warnings as cases of Vibrio vulnificus, a potentially lethal “flesh-eating” bacteria, surge along the U.S. Gulf Coast this summer.
Louisiana has been particularly affected, reporting 17 cases and four deaths so far this year. This marks a significant increase from the state’s 10-year average of seven cases and one death during the same period. The Louisiana Department of Health confirmed that all 17 individuals infected this year required hospitalization. In neighboring Florida, health officials have also recorded 13 cases and four deaths from the bacteria.
Vibrio vulnificus thrives in warm, salty, or brackish waters—where freshwater and saltwater mix—making coastal areas prime environments for its growth, especially during summer months. Infection typically occurs in two ways: when an open wound is exposed to contaminated water, or through the consumption of raw or undercooked seafood, especially oysters.
While infections are relatively rare, they can be severe and progress rapidly. Symptoms range from gastrointestinal distress to serious skin infections that can lead to life-threatening blood poisoning. According to the Louisiana Department of Health, approximately one in five people with a severe infection dies, sometimes within only a day or two of becoming ill. Individuals with underlying health conditions, such as liver disease, cancer, diabetes, or weakened immune systems, face a higher risk of severe complications.
Experts urge immediate medical attention for anyone who develops symptoms after swimming in coastal waters with an open cut or consuming raw seafood.
To minimize risk, health authorities advise the public to avoid swimming in salt or brackish water with open wounds or sores. If contact occurs, any cuts should be washed thoroughly with soap and clean water. Officials also recommend exercising caution when handling and consuming raw seafood.
The Centers for Disease Control and Prevention estimates that vibriosis, the illness caused by Vibrio bacteria, leads to about 80,000 cases in the United States annually, with the majority linked to contaminated food.
