Vibrio vulnificus, a dangerous flesh-eating bacterium, infected raw oysters harvested in Louisiana, resulting in the deaths of two more people. State health officials confirmed the deaths, which occurred at two separate restaurants — one in Louisiana and another in Florida.
This brings the total to 34 infections and six deaths in 2025, making it the worst year for Vibrio cases in over a decade.
What is Vibrio vulnificus?
Vibrio vulnificus is a bacterium that naturally lives in warm, coastal waters. It can contaminate raw shellfish, especially oysters. When eaten, it can cause severe illness, including bloodstream infections, skin ulcers, and in some cases, death.
Jennifer Armentor, molluscan shellfish programme administrator at the Louisiana Department of Health, described the situation as alarming. “It’s just prolific right now,” she told the Louisiana Oyster Task Force.
How Louisiana tracks and regulates oysters
Seafood businesses in Louisiana say they take strict measures to keep oysters safe. George Shaheen, CEO of Jones Creek Café & Oyster Bar, told WBRZ that modern harvesting techniques and tight regulations help reduce risk.
Oysters are tagged with detailed tickets showing where and when they were harvested. Restaurants are required to keep these records for 90 days, while the Department of Health performs inspections every 120 days.
Shaheen explained that oysters must be cooled properly on fishing boats to prevent bacterial growth. Fishermen can stay on the water for up to 72 hours if they have proper refrigeration.
Cleaner harvesting methods make a difference
Today’s oysters are often grown on limestone beds rather than in marsh mud, making them cleaner. “The difference between you getting them out of the marsh mud and being on a limestone is that they’re much cleaner,” Shaheen said.
These changes have made oysters safer overall, but officials warn that no method can completely eliminate the risk of bacteria in raw seafood.
Restaurants must post warnings
Louisiana law requires restaurants to display warnings about the risks of eating raw seafood. Amanda Steele, a bartender at Jones Creek, says the signs are there for good reason.
“Yes, because you never know what’s in the ocean and what gets inside these oysters,” Steele said. “If they’re not cooked, you can easily get bacteria, so you have to put a warning out for people.”
Local trust in Oyster bars
Despite their recent deaths, some oyster lovers remain confident in their favourite restaurants. Larry Campagna, a customer at Jones Creek, told WBRZ he enjoys oysters raw in the winter and trusts his local spots to handle them safely.
“I eat them both ways — cooked and raw — and I trust my local oyster bars,” Campagna said.
Read this later:
Anger over Dunkin’ Donuts surcharges: three costs added to bills that have customers livid
One of Fall’s iconic favorite treats is back at CostCo
Good news for Smoothie King lovers as chain launches new food menu
What you should know before eating Oysters
- Cooking kills Vibrio bacteria. People with weakened immune systems, liver disease, or chronic health conditions should avoid eating raw oysters.
- Check posted warnings. Restaurants are required to inform customers of the risks.
- Look for traceability tags. These tags help health officials track oysters to their source quickly if there’s an outbreak.
