A woman from Northern California has contracted a bacterial infection after eating an undercooked fish from a San Jose market, which caused her to lose limbs.
A 40-year-old Laura Barajas who is a mother of a 6-year-old son became ill after she bought fish from a local market in July, cooked it, and ate it She was was hospitalized and diagnosed with a vibrio vulnificus infection, which the CDC says can require amputations and sometimes lead to death within a day or two of becoming ill.
Due to infection, she was on a respirator, they doctors put her into a medically induced coma. Her fingers, feet, and bottom lip ere black. She had complete sepsis and her kidneys were failing, as per her friend Messina.
The outlet the fish her friend consumed was tilapia. However, after being hospitalized for more than a month and with no changes in health, doctors removed both of the woman’s arms and legs on September 13 in order to save her life.
Read more: What do we know about ‘Nipah virus’ spreading in India’s Kerala?
What is Vibrio vulnificus?
Vibrio vulnificus is a bacteria that can cause dangerous infections. It can come from undercooked seafood or exposing a wound to seawater, according to the CDC. The infection can cause life-threatening wounds.
Tips to reduce its risk
- Reduce the risk of vibriosis by following these recommended CDC tips:
- Do not eat raw or undercooked oysters or other shellfish.
- If you have a wound stay out of sea water and brackish water. If you must enter water, cover the wound with a bandage.
- If you have a wound exposed to either of those types of water, wash wounds thoroughly.
- Seek medical help immediately if you have a skin infection after coming into contact with seawater or brackish water.
