Infectious Disease Expert Highlights Risks of Vibrio Vulnificus and Other Foodborne Illnesses
An infectious disease doctor has raised concerns about the risks posed by Vibrio vulnificus, a bacterium often referred to as 'flesh-eating bacteria,' which thrives in warm coastal waters and can infect open wounds. The bacterium can also be contracted by consuming raw or undercooked shellfish, particularly oysters, leading to severe symptoms and a high mortality rate. The Centers for Disease Control and Prevention (CDC) reports that approximately one in five infected individuals die, often within days of falling ill. The doctor also highlighted other foodborne illnesses, such as Listeria monocytogenes, which poses significant risks to pregnant women, older adults, and immunocompromised individuals. The infection spreads through contaminated food and can survive in refrigerated environments. The article emphasizes the importance of cooking seafood and other high-risk foods to safe internal temperatures to prevent infections. 
