Died after eating shellfish... Even if the shell opens, cook for 'O minutes' longer to ensure safety

Summer is a time to be cautious about food. Many people plan to enjoy grilled shellfish at the beach. If shellfish are not cooked thoroughly, there is a risk of infection from Vibrio vulnificus septicemia, which can be fatal. Learn about Vibrio vulnificus septicemia, which has a mortality rate of up to 50%.

 

 

Infected through raw exposure... 50% fatality rate

Vibrio septicemia is mainly contracted when consuming raw seafood that has not been cooked. It can also occur when the skin with wounds comes into contact with seawater or mudflats. Vibrio septicemia progresses to sepsis primarily in individuals with weakened immune systems after infection with Vibrio bacteria, and once it progresses to sepsis, the mortality rate can be as high as 50%. In particular, high-risk patients such as those with chronic liver disease, alcohol addiction, diabetes, cancer, or immunodeficiency are susceptible to developing Vibrio septicemia if infected with the bacteria.

Vibrio septicemia begins with symptoms such as high fever, chills, and muscle aches. The progression of symptoms is rapid, and vomiting, decreased consciousness, hypotension, and shock occur. When infection occurs through wounds, symptoms usually develop within 7 days of exposure. Skin infections and necrosis can occur. In such cases, active surgical removal of the infected skin lesions is necessary to prevent progression to septicemia. Primary septicemia occurs after consuming contaminated shellfish, and most symptoms such as fever, chills, and low blood pressure develop within 7 days. Once it progresses to septicemia, the mortality rate is high, making it the most dangerous.

Vibrio septicemia requires prompt action within 24 hours of onset. During the summer, if symptoms suggestive of Vibrio septicemia occur after consuming seafood or swimming in seawater, immediate hospital visit is necessary. Treatment involves administering antibiotics, surgically removing necrotic tissue, and providing fluids and vasopressors to raise blood pressure.

To prevent Vibrio septicemia, seafood must be thoroughly cooked. According to the Korea Disease Control and Prevention Agency, seafood should be heated to at least 85°C. After the shell opens, it should be boiled for an additional 5 minutes, and if steamed, it should be cooked for more than 9 minutes. Seafood should be stored at temperatures below 5°C, and when preparing seafood, seawater should not be used; instead, it should be washed thoroughly with running tap water. Cutting boards, knives, and other utensils used to prepare seafood must be disinfected before use. Wearing gloves when handling seafood is a basic precaution.

Special caution is required for high-risk groups such as those with poor liver function or weakened immunity. People who consume a lot of alcohol may also have impaired liver function, so they should be careful.