Primary prevention
Prevention entails the consumption of only well-cooked shellfish and the avoidance of all shellfish by people with underlying hepatic or immunologic disorders. High-risk patients should wear protective gloves if harvesting or processing oysters. Vibrio vulnificus is killed by freezing, boiling, or pasteurization. The Food and Drug Administration has suggested and implemented a number of regulations during the commercial processing of oysters to eliminate V vulnificus.[33] A Californian regulation restricting the sale of summer harvested Gulf of Mexico oysters, unless they have been processed to reduce V vulnificus levels to undetectable, has dramatically reduced the number of V vulnificus illnesses and deaths in that state.[34] High-risk patients should also avoid brackish or sea water contact if they have open skin lesions and should wear protective foot coverings at the beach and for entering the water.
FDA: Vibrio vulnificus Health Education Kit Opens in new window
Secondary prevention
Surviving an episode of severe Vibrio infection does not produce immunity to subsequent Vibrio infections. Patients at risk (i.e., with underlying hepatic disorders or immunosuppression) should avoid risky activities such as consuming or handling raw or undercooked shellfish, and exposure to marine and estuarial waters.
All cases of vibriosis should be reported. CDC: National Notifiable Infectious Diseases Surveillance System: Vibriosis Opens in new window
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