2 deaths in Connecticut linked to bacteria in raw shellfish.

Two⁢ Connecticut Residents Die from Infections Linked to Raw⁢ Shellfish

HARTFORD, Conn.—Tragic news has emerged from Connecticut‌ this summer as two residents ‍have ‌lost their lives due to infections caused by bacteria found in raw shellfish ‍or seawater, according to the‍ state Department of ⁤Public Health.

It has been reported that three individuals in​ the ⁤state have been infected with the Vibrio vulnificus bacteria. Shockingly, this bacteria does not alter the appearance, smell, or taste of ⁣oysters,‌ making it difficult to detect.⁢ However, the state Bureau of Aquaculture ⁢has stated that it ‌does not believe any of the infections are linked to Connecticut shellfish.

The health department revealed that two of the cases were wound infections unrelated to seafood, while the third ‍infection occurred in a Connecticut resident who consumed⁤ raw oysters from an out-of-state establishment, ⁢not harvested from Long Island Sound.

All three victims were ⁣aged between ‍60 to​ 80, and the unfortunate deaths occurred in July. This marks the first ‍Vibrio case in Connecticut in three years, highlighting the severity⁤ of the⁢ situation.

Connecticut boasts a thriving oyster industry ⁤and ‍regularly conducts tests‌ to ensure‌ the absence of Vibrio vulnificus ⁣in its waters. The health department reassures the public that this‍ bacteria has ⁤never been found in state waters and‌ most infections are associated with shellfish⁣ from warmer regions where the bacteria thrives.

Since 2014, the state has⁤ implemented additional requirements to safeguard against Vibrio ⁢vulnificus. Oysters harvested in ​high-risk areas are immediately placed in an ice slurry, while those from lower-risk areas must be refrigerated ​or iced within five hours ​of harvest,‌ effectively eliminating the bacteria’s survival.