Louisiana is experiencing an unusual surge in severe Vibrio vulnificus infections, a potentially deadly bacterium often called “flesh-eating bacteria,”
according to an alert from the Louisiana Department of Health (LDH).
While most cases this year have been linked to open wounds exposed to brackish or saltwater, two recent deaths involved individuals who consumed raw Louisiana oysters at restaurants in Louisiana and Florida.
As of late August, six people have died from Vibrio infections in the state in 2025, a sharp increase from the state’s 10-year average of one death per year. On Aug. 26, the Louisiana Oyster Task Force
reported fourteen new cases, including the two fatalities, since the Louisiana Oyster Task Force’s last meeting in mid-June.
At the task force’s August meeting, a department representative confirmed the fatalities were tied to raw oysters. “We’ve had 14 more illnesses since our last meeting, two of those were deaths,” the representative said. A copy of the meeting was provided to NTD by the Louisiana Department of Wildlife and Fisheries.
Details from the Aug. 26 meeting noted the recent cases include:
June 17: Florida restaurant, affecting residents from Louisiana and Washington.
June 27: Two Texas restaurants, cases involving Vibrio cholera and Vibrio cholera with Campylobacter.
July 7: Louisiana restaurant, reported by a California resident.
July 11: Louisiana restaurant
July 22: Louisiana restaurant, Massachusetts resident contracted an infection.
The details did not include information about the fatalities. NTD has reached out to LDH for additional information regarding the recent cases.
Symptoms of Vibrio vulnificus infections can develop rapidly and include fever, chills, redness, swelling, and blistering of the skin. In severe cases, the infection can lead to necrotizing fasciitis, requiring amputation or resulting in death. Individuals with weakened immune systems, liver disease, or other underlying health conditions are at heightened risk
While some infections involved seafood, water exposure or other environmental factors could also have contributed, according to the task force's meeting. Food handling practices at restaurants could also be a concern. Meeting attendees noted cases where raw oysters were improperly stored or handled, increasing contamination risks.
To reduce the risk of infection, health officials
recommend avoiding exposure of open wounds to warm coastal waters. It's also advised not to eat raw or undercooked oysters, particularly for those with compromised immune systems. Proper wound care and hygiene are also critical since bacteria can enter through open wounds and cuts.
Louisiana is one of the nation’s leading producers of oysters, shrimp, crabs, and crawfish, with more than 300 licensed seafood processors and distributors.
According to LDH's Commercial Seafood Program, oyster processors and dealers are inspected under the "Hazard Analysis Critical Control Point" system, which requires monitoring and controlling risks such as temperature and sanitation throughout production.
By
law, Louisiana restaurants and markets that sell raw oysters must post visible warnings about the risks of eating raw shellfish, especially for people with underlying health conditions. Similar labels are required on pre-packaged or unshucked oysters. However, establishments serving only oysters that have undergone a state-approved process to eliminate Vibrio vulnificus can apply for an exemption from the warning requirement.
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