Can You Get Vibrio Infection from Cooked Shrimp Cuts?

Q: Can You Get Vibrio Infection from Cooked Shrimp Cuts?

Dear Ms. <br>Niko：<br>**Vibrio cholerae**： This bacterium is prevalent in tropical and subtropical regions and is transmitted through contaminated food and water. <br>After infection via contaminated food and drinking water, the bacteria do not invade the intestinal mucosa but se

Is it possible to have an infection caused by Vibrio species?

Hello Doctor, during lunch today while I was peeling shrimp for my seafood noodles, I accidentally scratched myself with the shrimp's tail.
It hurt at the moment, but there was no visible bleeding.
I went home and applied hydrogen peroxide, and it didn't hurt afterward.
However, I'm concerned about the possibility of a small wound leading to a Vibrio infection, as I found some alarming information online.
I would like to ask if it's possible to get infected from being scratched by a cooked shrimp, or if the high cooking temperature makes it safe.
I apologize for my lack of knowledge in this area and for being worried, which is why I'm reaching out to you.
Thank you.

Niko, 20~29 year old female. Ask Date: 2020/05/21

Dr. Xiao Yongxun reply Family Medicine

Dear Ms.
Niko:
Vibrio cholerae: This bacterium is prevalent in tropical and subtropical regions and is transmitted through contaminated food and water.
After infection via contaminated food and drinking water, the bacteria do not invade the intestinal mucosa but secrete an enterotoxin known as cholera toxin, leading to watery diarrhea, medically referred to as acute rice-water diarrhea.
This condition may be accompanied by vomiting, dehydration, shock, and acidosis.
Pathological changes typically show only non-specific alterations such as edema, congestion, and mild inflammatory cell infiltration of the intestinal mucosa.
Vibrio parahaemolyticus: This species thrives in marine environments and is contracted through contaminated seafood.
Patients may experience nausea, vomiting, diarrhea, and fever, indicative of gastroenteritis.
Vibrio vulnificus: This is an alkaline-loving, Gram-negative bacterium that is highly tolerant to salt, allowing it to thrive in various marine environments, particularly near coastal ports.
Infections caused by Vibrio vulnificus can lead to two main clinical syndromes: primary septicemia, which arises from gastrointestinal infection due to the consumption of raw or undercooked seafood, presenting symptoms such as fever, chills, skin lesions, and septic shock, with a mortality rate exceeding 50%, most fatalities occurring within 48 hours of hospitalization; and wound infections, which typically occur when wounds come into contact with contaminated seawater or are punctured by shrimp or crabs.
Symptoms include swelling, erythema at the infection site, followed by blister formation, tissue necrosis, or severe cellulitis, potentially leading to secondary septicemia with a mortality rate of approximately 24%.
Clinical studies indicate that 79% of patients have skin lesions, primarily hemorrhagic blisters, necrotizing fasciitis, and cellulitis.
Over 75% of cases have underlying health conditions, with 65% being chronic liver disease.
More than 50% of cases can identify clear risk factors, such as consuming raw seafood, being injured by seafood, or having wounds exposed to seawater, with a mortality rate of 55% among septicemia patients.
1.
The "marine vibrio" you referred to may likely be Vibrio vulnificus.
If you do not have chronic liver disease and the seafood has been thoroughly cooked, the chances of infection should be very low.
Additionally, if by "marine vibrio" you mean Vibrio cholerae or Vibrio parahaemolyticus, the risk of infection should also be minimal due to proper cooking of the food.
All three of these vibrios have effective treatment options and reports in the field of critical care medicine in our country.
2.
If you have been feeling unwell over the past few days, it is advisable to discuss your symptoms in detail with your family physician or to seek care at an infectious disease outpatient clinic at a regional hospital or higher.

Reply Date: 2020/05/21

More Info

When it comes to food safety, particularly with seafood like shrimp, it's essential to understand the risks associated with handling and consuming these foods. Vibrio infections, caused by bacteria found in marine environments, can indeed be a concern, especially with raw or undercooked seafood. However, let's break down your specific situation regarding the cooked shrimp.

1. Understanding Vibrio Bacteria: Vibrio species, including Vibrio parahaemolyticus and Vibrio vulnificus, are commonly associated with seafood, particularly raw or undercooked shellfish. These bacteria thrive in warm seawater and can cause gastrointestinal illness or more severe infections in vulnerable individuals. However, cooking seafood at high temperatures (above 145°F or 63°C) effectively kills these bacteria.

2. Injury from Cooked Shrimp: In your case, you mentioned being scratched by the tail of a cooked shrimp. Since the shrimp was cooked, the risk of Vibrio infection from the shrimp itself is significantly reduced. Cooking not only kills Vibrio bacteria but also other potential pathogens. Therefore, the likelihood of contracting an infection from a scratch caused by a cooked shrimp is extremely low.

3. Skin Integrity and Infection Risk: While you did not observe any bleeding from the scratch, it’s always wise to monitor any injury for signs of infection, such as redness, swelling, or increased pain. If you used hydrogen peroxide to clean the area, that’s a good step in maintaining hygiene. Hydrogen peroxide can help disinfect minor wounds, although it’s worth noting that it can also irritate the skin. If you notice any unusual symptoms developing in the area of the scratch, such as pus or persistent pain, it would be prudent to consult a healthcare professional.

4. General Precautions: To minimize the risk of infections when handling seafood, always wash your hands thoroughly before and after handling raw seafood. Use separate cutting boards for raw seafood and other foods to prevent cross-contamination. If you’re preparing shrimp or any shellfish, ensure they are cooked to the appropriate temperature.

5. When to Seek Medical Attention: If you experience symptoms such as fever, chills, nausea, vomiting, or diarrhea after consuming seafood, or if the scratch shows signs of infection, seek medical attention promptly. Infections can manifest within a few days, but the timeline can vary based on the type of bacteria involved.

In summary, while the concern about Vibrio infections is valid, your specific situation involving a scratch from cooked shrimp presents a very low risk for infection. Maintaining good hygiene practices and monitoring your injury will help ensure your safety. If you have any further concerns or develop symptoms, don’t hesitate to reach out to a healthcare provider for personalized advice.

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