Let's heed the lessons from flesh-eating bacteria death
Avoid brackish, stagnant water and don't eat raw oysters
The September death of Michael Funk was unexpected, to say the least. One day, the Arizona resident was cleaning crab pots outside his bayside Ocean City condo. Four days later, he was dead.
His fatal mistake was coming into direct contact with brackish water while cleaning the crab pots. The bacteria Vibrio vulnificus entered his leg through a tiny cut. Within hours, he felt ill and all the medical expertise and aggressive treatment available both locally and in Baltimore, where he was flown after it became apparent he was not improving, were not enough to save him.
Vibrio vulnificus is not a household word, although its more commonly used moniker — flesh-eating bacteria — is familiar to most Americans.
Not all vibrio species would be considered "flesh-eating" — most cause gastrointestinal symptoms after the patient eats raw or undercooked seafood that's contaminated. Altogether, about 80,000 cases of Vibrio (in all its species and strains) are reported to the U.S. Centers for Disease Control annually. Of those, few are fatal.
But for the species contracted by Funk, up to half of all infected patients die. The rapidity with which this species, V. vulnificus, kills its victim is staggering. Some patients do not last 24 hours.
BACKGROUND: Ocean City flesh-eating bacteria death like "a horror movie"
Ocean City would do its residents and visitors a service by spreading awareness about this aggressive pathogen. Infections are rare, but exceedingly deadly and easily preventable. Making sure people are aware of the bacteria and how to avoid it is just common sense, no matter how rare it may, thankfully, be.
There's no reason for a panic, though. Roman Jesien, a marine scientist and chairman of the Maryland Coastal Advisory Fishery Committee, said some people who contract Vibrio get a little sick and recover, while others, like Funk, are not so lucky. The most common form, V. parahaemolyticus, mostly causes gastrointestinal symptoms after people eat raw or undercooked seafood that's contaminated with the bacteria.
Eating raw oysters is trendy right now, but ill-advised if you wish to avoid a nasty gastrointestinal illness. Oysters are quite tasty after cooking. Learn how to handle and prepare oysters and other shellfish safely by visiting https://www.cdc.gov/vibrio/faq.html, where links to many items of importance related to Vibrio can be found.
Ingestion of raw oysters tainted by V. vulnificus can lead to more severe illness than other Vibrio species, including bloodstream infestions and blistering skin lesions. And remember, tainted oysters and other seafood looks, smells and tastes normal. Safe handling is critical.
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Symptoms of gastrointestinal cases of Vibrio are similar to cholera, marked by watery diarrhea, cramping, nausea, vomiting, fever and chills. If you have such symptoms, do not hesitate to visit the nearest emergency room. Symptoms begin within 24 hours of ingestion and can last three days. It's rarely fatal or severe except in people with compromised immune systems.
Funk had the misfortune to encounter the most aggressive and deadly form of Vibrio.
The best precaution is to avoid warm, stagnant and brackish water, especially after excessive rainfall. The ocean is neither warm nor brackish; rather, it is in constant motion and saltwater that isn't mixed with any fresh water other than rainfall.
The bayside location where Funk encountered the bacteria is exactly the kind of place where Vibrio thrives.
Funk's infection was aggressive and fast-acting. And he was no stranger to the water; according to his widow, he loved boating and crabbing — not unlike many Shore residents and visitors.
If you must step into warm, brackish water, make sure any cuts or open wounds are covered with a waterproof bandage. Wash with soap and warm water after exposure.
And resist the temptation to eat raw oysters.