The risk of Vibrio vulnificus increases during warm weather, with most infections occurring during the summer as the number of organisms increase.
The risk of infection is much higher in a patients with one or more risk factors, as listed above (see section 23.30.01). Unfortunately a person may be unaware of subclinical risk factors.
Avoid exposure of open wounds or broken skin to warm salt or brackish water.
Avoid exposure of open wounds or broken skin to raw marine animals harvested from warm salt or brackish water.
Avoid swimming in coastal waters when the water is warm and/or Vibrio vulnificus is known to be present.
Gloves and other protective clothing should be worn when handling raw seafood.
Wounds caused by contact with marine animals should be immediately cleaned and protected from further contact with the water.
Avoid eating raw or undercooked seafood collected from warm coastal waters. The international transport of fresh seafood may make infected seafood available in distant markets, or result in contamination of local seafood. All seafood should be thoroughly cooked before being eaten.
Consumer warning labels should be placed on fresh seafood containers and posted in restaurants where seafood is served.
Any illness that develops after contact with raw seafood, coastal waters, or eating raw seafood should be evaluated immediately and treated aggressively.
