Two Connecticut deaths linked to bacteria found in raw shellfish

Two Connecticut residents have died this summer time from infections linked to a micro organism present in uncooked shellfish or seawater, the state Division of Public Well being mentioned Tuesday.

Three individuals within the state are identified to have been contaminated with the Vibrio vulnificus micro organism, which does not make an oyster look, scent or style any totally different. The state Bureau of Aquaculture mentioned it doesn’t consider any of the infections are linked to Connecticut shellfish.

Two of the three instances had been wound infections not related to seafood, the well being division mentioned, and the third an infection was a Connecticut resident that consumed raw oysters not harvested from Lengthy Island Sound at an out-of-state institution.

All three victims had been between the ages of 60 to 80 and the 2 deaths occurred in July, the division mentioned, including that it is first time Connecticut has seen a Vibrio case in three years.

Connecticut is residence to a thriving oyster business, and conducts common checks for the micro organism. Vibrio vulnificus has by no means been present in state waters, the well being division mentioned, and most infections are linked to shellfish from a lot hotter waters the place the micro organism can thrive.

Since 2014, the state has additionally added necessities designed to chill oysters to the purpose the place the bacteria can not survive, the division mentioned. In high-risk areas, harvested oysters are instantly positioned in an ice slurry. In lower-risk areas, harvesters are required to refrigerate or ice all oysters inside 5 hours of harvest.

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