Updated

Updated · CBS New York · Jul 31

Maryland Warns of 29 Vibrio Cases in Chesapeake Bay as Nearly 100 More Are Suspected

Updated

Updated · CBS New York · Jul 31

Maryland Warns of 29 Vibrio Cases in Chesapeake Bay as Nearly 100 More Are Suspected

Q: If lemon juice and hot sauce cannot kill flesh-eating bacteria, what is the only guaranteed way to eat summer seafood safely?

The only guaranteed way to make summer shellfish safe from Vibrio vulnificus is to cook it thoroughly. Health officials and doctors say lemon juice, hot sauce, alcohol, and similar toppings do not reliably kill Vibrio bacteria in raw oysters or clams. That is because the bacterium can survive in shellfish that look, smell, and taste normal, especially in warm months when bay and coastal waters are hotter. For people eating oysters or clams, the safest advice is to avoid raw shellfish and make sure it is fully cooked. Public health guidance recommends cooking shellfish in ways that reach safe temperatures and times, such as boiling shucked oysters for at least three minutes, frying them at 375°F for at least three minutes, broiling for three minutes, or baking at 450°F for 10 minutes. Fish should generally be cooked to 145°F. Experts also stress that safe eating is not only about heat. Seafood should be kept cold, handled carefully, and protected from cross-contamination with raw shellfish juices. People at higher risk of severe illness — including those with liver disease, diabetes, kidney disease, weakened immune systems, or open wounds — should be especially cautious and avoid raw oysters altogether. In short, if you want the only dependable protection against flesh-eating Vibrio in summer seafood, eat it cooked, not raw.

3 articles · Updated · CBS New York · Jul 31

Maryland health officials said 29 Vibrio vulnificus infections have been confirmed in state waters this year, with nearly 100 additional probable cases tied to Chesapeake Bay exposure.
Warmer water helps the bacteria thrive, and it can infect people through open wounds or through contaminated shellfish such as raw oysters and clams.
Doctors said this year's case count is roughly in line with last year but higher than several years ago, with water temperature and recreation levels among the factors affecting annual swings.
Health officials urged swimmers to cover cuts with waterproof bandages, wash exposed wounds promptly, avoid raw shellfish, and seek immediate care because untreated infections can become life-threatening, causing amputation or death.

Sources

CBS New York42d ago

Maryland Health Officials Warn of 29 Vibrio Cases in Chesapeake Bay Waters

92 Q42d ago

Maryland Warns Swimmers About Flesh-Eating Bacteria

WJLA41d ago

Maryland Officials Warn of Increased Flesh-Eating Bacteria Risk in Chesapeake Bay

8 Sources

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If lemon juice and hot sauce cannot kill flesh-eating bacteria, what is the only guaranteed way to eat summer seafood safely?