RALEIGH — Following reported deaths caused by water-related infections this summer, the North Carolina Department of Health and Human Services is encouraging North Carolinians to be more cautious in the water.
Three people died in July due to Vibrio infections in North Carolina. Vibrio are bacteria that normally live in warm seawater or brackish water.
The North Carolina Department of Health and Human Services is encouraging North Carolinians to be aware of the potential dangers of having wounds or cuts open to saltwater or brackish water due to Vibrio infections in North Carolina residents.
— NCDHHS (@ncdhhs) July 28, 2023
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People with open wounds, cuts, or scratches can be exposed to these bacteria when in direct contact with seawater or brackish water.
Although Vibrio cases in N.C. are rare and mostly reported in the warmest months of the year, the infections still cause severe illness.
People with weakened immune systems or chronic liver diseases are more at risk and can develop severe reactions to Vibrio.
Since 2019, eight of the 47 reported cases in North Carolina have been fatal. No links have been identified between the cases or where they were likely exposed at this moment, according to NCDHHS officials.
If you start to see signs of a skin infection after contact with brackish waters or seawater, you should contact your health care provider. Other symptoms can include diarrhea, stomach pain, vomiting, nausea, fever, and chills.
The NCDHHS shares tips to reduce the chances of exposure and infection:
- If you have a wound (including from a recent surgery, piercing, or tattoo), stay out of saltwater or brackish water, if possible. This includes wading at the beach.
- Cover your wound with a waterproof bandage if it could come into contact with saltwater, brackish water or raw or undercooked seafood.
- If you sustain any type of wound while in salt or brackish water (e.g., cutting your hand on a boat propeller or crab pot) immediately get out of the water and wash with soap and water.
- Wash wounds and cuts thoroughly with soap and water after contact with saltwater, brackish water or raw seafood.
- Thoroughly cook all shellfish to an internal temperature of at least 145 degrees Fahrenheit for 15 seconds, according to the U.S. Department of Agriculture.
More information on Vibrio can be found on the CDC website and the NCDHHS-Division of Public Health website.
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