Vibrio is one of the nastier foodborne pathogens, one of the reasons why I don’t go near raw oysters (the other being that I just don’t like them).
It’s particularly a problem with folks with existing liver problems.
Nazir and colleagues provide an example in the British Medical Journal.
We present a case of a 40-year-old man with decompensated alcoholic liver cirrhosis presenting with atraumatic cellulitis of one extremity and severe sepsis that rapidly progressed to compartment syndrome despite broad-spectrum antibiotics. Local cultures following debridement revealed Vibrio vulnificus, and subsequent history revealed consumption of raw oysters 48 h before presentation. Our case points out the unique susceptibility of those with cirrhosis and elevated iron saturation to Vibrio septicaemia, as well as the rapidity and severity of the disease progression.