‘Even after shellfish open, boil 5 more minutes’: Doctors warn of deadly summer sepsis
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As summer heat and the rainy season arrive, medical experts are warning of a spike in Vibrio vulnificus sepsis — a severe and potentially fatal bacterial infection often caused by eating undercooked seafood.
“Bacteria and viruses become more active during summer, especially around the rainy season,” said Dr. Kim Jeong-yeon, an infectious disease specialist at Korea University Anam Hospital. “It’s crucial to make sure seafood is thoroughly cooked.”
Kim emphasized that anyone who has eaten raw or undercooked shellfish in the past week and is now experiencing chills or fever should seek medical attention immediately. Vibrio vulnificus infections, which surge during the warmer months, can progress rapidly and become life-threatening.
The infection is caused by the Vibrio vulnificus bacterium, commonly found in coastal seawater and detectable from as early as May or June. Humans can contract the bacteria either by consuming contaminated raw or undercooked seafood or through open wounds exposed to seawater.
The illness presents in two main forms, depending on how the infection occurs: wound infections and primary septicemia. Wound infections occur when an open cut comes into contact with seawater or raw seafood such as clams or oysters. These cases can cause severe swelling, redness, blistering and skin damage.
Primary septicemia, on the other hand, typically affects high-risk individuals — including people with liver disease, alcoholism, diabetes or a weakened immune system — who consume contaminated seafood. Early symptoms include high fever, chills, vomiting, diarrhea and fatigue. Within 30 hours of onset, patients may develop swelling, bruising, blisters or skin ulcers on the hands or feet. If left untreated, the infection can lead to death within 48 hours. In severe cases, surgical intervention, including tissue excision or even amputation, may be required.
“Because the infection spreads so quickly, early medical intervention is crucial,” Dr. Kim said.
Prevention is key. Seafood should be stored below 5 degrees Celsius and washed thoroughly under running tap water — not seawater — before cooking. It must be cooked to at least 85 degrees Celsius. Shellfish should be boiled for at least five minutes after the shells have opened.
Those with open wounds should avoid contact with seawater and tidal flats altogether, and wear protective gloves when handling seafood to prevent bacteria from entering the body through a cut.
Dr. Kim also warned that “patients with liver disease, alcoholism, diabetes, cancer treatments or immunocompromising conditions face a fatality rate as high as 50 percent if infected, making strict adherence to prevention guidelines essential.”
This article from the Hankook Ilbo, the sister publication of The Korea Times, is translated by a generative AI system and edited by The Korea Times.