Month: July 2024

A Suffolk County, N.Y. resident has died from complications related to vibriosis, a disease caused by the bacteria Vibrio. The disease is rare, but is more common in people who are immunosuppressed, especially if they have cirrhosis of the liver. Two Connecticut residents died from the disease last month after eating uncooked shellfish, possibly oysters, from out of state and exposing open wounds to warm ocean waters where the bacteria thrives, including Long Island Sound. Here’s what you need to know, according to Connecticut and New York epidemiologists: What is Vibrio? Vibrio is a flesh eating bacteria that thrives in warm, brackish, salty water. It can cause a bacterial infection called vibriosis. “It’s a bacteria that likes to live in marine environments, and oysters associated with marine environments as well,” said Dr. Ulysses Wu, chief epidemiology and system director at Hartford Healthcare. How is it spread? Most infections are caused by eating raw shellfish, especially oysters. It can also be spread through warm, salty (brackish) water that gets into open wounds. It does not change the smell, taste, or appearance of the shellfish. “If the oyster is sitting in contaminated water, then it can get contaminated with the Vibro and then when you eat a raw oyster or clam, you’ll get sick,” said Dr. Bruce Farber, public health and epidemiology chief at Northwell Health. “The other way that it happens with Vibrio vulnificus is that if you’re in contaminated water, and you have an open wound, you can get infected through the skin. And that causes severe soft tissue infections.” It can not be spread person to person. What are the symptoms of vibriosis? Symptoms of the gastrointestinal infection are similar to other GI illnesses. They include diarrhea, abdominal cramping, nausea, vomiting, fever, and chills. Symptoms usually surface within 24 hours of infection and last 2-3 days. The skin infection is easier to diagnose. “I use the analogy with Vibrio vulnificus, it would be like how do you know if I’ve been hit by a truck,” Dr. Farber said. “I mean, it is profound what it will do to somebody. The skin infections when you get infected from contaminated water with an open wound produces terrible pain, blistering destruction of the skin, enormous inflammation and swelling and is often associated with fever, chills, and sepsis.” Who is at risk? Anyone can get Vibriosis, but immunocompromised people, especially those with cirrhosis of the liver, are particularly at risk. “People with hepatitis, people with cirrhosis, alcoholics who may or may not have liver disease, people with hereditary iron overload syndromes, which tends to affect the liver as well,” Dr. Wu said. “These are the people that are going to be at highest risk.” All three of the fatalities in Connecticut and New York occurred in residents over age 60. Is it treatable? Vibriosis is treatable with antibiotics. Patients can recover at home. “There are certainly a number of antibiotics that can be utilized,” said Dr. Susan Donelan, director of healthcare epidemiology at Stony Brook Medicine. “But for patients that have the most concerning and life threatening Vibrio infections, if they develop necrosis, or necrotizing fasciitis, which is a destruction of the underlying muscle and tissue, it may be necessary in extreme circumstances in order to save the life, to perform debridement in that area, or amputation.” Most people who contract the disease recover within a few days, but extreme cases can result in limb amputations or death. Around 20% of Vibrio vulnificus cases are deadly, but contracting the disease is rare. What can you do to avoid it? The easiest way to avoid infection is to skip raw seafood and stay out of the ocean if you have an open wound. “If people have open wounds or cuts, they should try to avoid coming into contact with seawater or brackish water. Because those are the places where, if these bacteria are present, they’ll be present in higher numbers and that may provide them more of a risk than they might otherwise have,” Dr. Donelan said. “And of course if anyone is immune compromised, I would suggest that this would be a good time to avoid raw seafood from which the origin is unclear.” If you feel sick within 24 hours after consuming raw shellfish or swimming in brackish water, contact your doctor.

At least three people have died in Connecticut and New York after contracting a rare flesh-eating bacteria that can be found in warm, brackish waters or raw shellfish, officials confirmed Wednesday.Two people in Connecticut became infected with Vibrio vulnificus and died after swimming in two separate locations on Long Island Sound, according to Christopher Boyle, director of communications for the state’s Department of Public Health.A third person was infected in July after eating raw oysters from an out-of-state establishment, according to the Department of Public Health. All three were between 60 and 80 years old, according to the department.The bacteria has also been detected in an individual who died in Long Island, Gov. Kathy Hochul announced Wednesday. Officials are still investigating the death in Suffolk County to determine whether the bacteria was encountered in New York waters or elsewhere, according to the news release.Vibrio vulnificus comes from the same family as the bacteria that causes cholera.A mild case of the bacterial infection vibriosis can cause skin wounds, blisters, abscesses and ulcers. It typically includes chills, fever, diarrhea, stomach pain and possibly vomiting. In more severe cases, people can develop septicemia. This is more common for those with underlying health conditions, particularly liver disease, cancer, diabetes, HIV or other diseases that suppress the immune system.Anyone can get vibriosis, but people with an open wound, such as a cut or scrape, a recent piercing or a new tattoo, should avoid exposing skin to warm seawater in coastal environments or cover the area with a waterproof bandage, the news release says.Doctors say it is important to seek treatment quickly if you develop a skin infection after possible exposure to the bacteria.Vibrio vulnificus causes an estimated 80,000 illnesses and 100 deaths in the United States every year, according to the U.S. Centers for Disease Control and Prevention.Related video below: College wrestler recovers from flesh-eating bacteria infectionOfficials advising people to be cautiousOfficials from Connecticut and New York are advising people to take precautions before consuming raw oysters or being exposed to salty or brackish water.“People should consider the potential risk of consuming raw oysters and exposure to salt or brackish water and take appropriate precautions,” Dr. Manisha Juthani, commissioner of the Connecticut Department of Public Health, said in a news release on July 28. “Particularly during the hottest months of the summer, bacteria are more likely to overgrow and contaminate raw shellfish.”New York’s governor echoed those sentiments Wednesday.“While rare, the vibrio bacteria has unfortunately made it to this region and can be extraordinarily dangerous,” Hochul said. “As we investigate further, it is critical that all New Yorkers stay vigilant and take responsible precautions to keep themselves and their loved ones safe, including protecting open wounds from seawater and for those with compromised immune systems, avoiding raw or undercooked shellfish which may carry the bacteria.”Connecticut routinely monitors oyster harvest areas statewide for vibrio levels in the summer, and since 2014, the state has added to its requirements for oyster harvesting.In part, oyster harvesters are required to shade oysters while on a vessel and in high-risk areas, and harvested oysters must be placed in an ice slurry to drop the internal temperature below 50 degrees Fahrenheit within three hours of harvest, according to the state’s Department of Agriculture. At least three people have died in Connecticut and New York after contracting a rare flesh-eating bacteria that can be found in warm, brackish waters or raw shellfish, officials confirmed Wednesday. Two people in Connecticut became infected with Vibrio vulnificus and died after swimming in two separate locations on Long Island Sound, according to Christopher Boyle, director of communications for the state’s Department of Public Health. Advertisement A third person was infected in July after eating raw oysters from an out-of-state establishment, according to the Department of Public Health. All three were between 60 and 80 years old, according to the department. The bacteria has also been detected in an individual who died in Long Island, Gov. Kathy Hochul announced Wednesday. Officials are still investigating the death in Suffolk County to determine whether the bacteria was encountered in New York waters or elsewhere, according to the news release. Vibrio vulnificus comes from the same family as the bacteria that causes cholera. A mild case of the bacterial infection vibriosis can cause skin wounds, blisters, abscesses and ulcers. It typically includes chills, fever, diarrhea, stomach pain and possibly vomiting. In more severe cases, people can develop septicemia. This is more common for those with underlying health conditions, particularly liver disease, cancer, diabetes, HIV or other diseases that suppress the immune system. Anyone can get vibriosis, but people with an open wound, such as a cut or scrape, a recent piercing or a new tattoo, should avoid exposing skin to warm seawater in coastal environments or cover the area with a waterproof bandage, the news release says. Doctors say it is important to seek treatment quickly if you develop a skin infection after possible exposure to the bacteria. Vibrio vulnificus causes an estimated 80,000 illnesses and 100 deaths in the United States every year, according to the U.S. Centers for Disease Control and Prevention. Related video below: College wrestler recovers from flesh-eating bacteria infection Officials advising people to be cautious Officials from Connecticut and New York are advising people to take precautions before consuming raw oysters or being exposed to salty or brackish water. “People should consider the potential risk of consuming raw oysters and exposure to salt or brackish water and take appropriate precautions,” Dr. Manisha Juthani, commissioner of the Connecticut Department of Public Health, said in a news release on July 28. “Particularly during the hottest months of the summer, bacteria are more likely to overgrow and contaminate raw shellfish.” New York’s governor echoed those sentiments Wednesday. “While rare, the vibrio bacteria has unfortunately made it to this region and can be extraordinarily dangerous,” Hochul said. “As we investigate further, it is critical that all New Yorkers stay vigilant and take responsible precautions to keep themselves and their

Here are 5 highlights from Infection Control Today®’s (ICT®’s) wide-ranging coverage of the infection prevention and control world. Everything from interviews with known opinion leaders to the news that infection preventionists and other health care professionals can use on their jobs. News Release: Moderna: Clinical Trial Data Demonstrate Strong Response Against Eris and FL.1.5.1 Variants In the upcoming fall, vaccination may be necessary for Eris (EG.5) and FL.1.5.1, as they are believed to be the variants of concern. Flying Blind as COVID-19 Rates Increase: The Eris Variant What is a COVID-19 infection? With the definition not consistent, the answer is far from simple. The Dx and Rx of Head Lice As children get ready to return to school, pediatric health care providers may start seeing more of this condition in their offices. Here is what you should know. White Coats: Potential Carriers of Bacteria Are white coats a symbol of medical expertise or a source of potential contamination? Hot Topics in IPC: New Leadership, Tuberculosis, and COVID-19 Updates In this Hot Topics in IPC, Saskia v. Popescu, PhD, MPH, MA, CIC, gives the latest on COVID-19, tuberculosis, and changes in leadership at the CDC and NIAID.

In August 2023, the Poltava Regional Clinical Hospital opened its new infection prevention and control (IPC) centre to reduce the risk of hospital-acquired infections. In the past years, the hospital has made consistent steps in enhancing its IPC practices, from training all health-care workers on the importance of hand hygiene to establishing the IPC centre, working with the WHO Country Office in Ukraine and setting an example of how co-investment multiplies the benefits for patients. Over the span of several years, the Country Office has steadily supported the Poltava Regional Clinical Hospital, offering training in IPC and antimicrobial resistance. The training was open to all health-care workers at the hospital, ranging from surgeons to anaesthetists, ensuring a uniform foundation to discuss key issues and changes in practice. WHO supported the procurement of hand sanitizers for each department within the hospital, alongside arranging specialized training sessions for health-care workers focused on proper hand hygiene practices. Vita Postolnyk, an epidemiologist, emphasizes that this robust start paved the way for the implementation of comprehensive IPC programmes throughout the hospital. From an endoscopic department to an IPC centre The next IPC milestone for the hospital was receiving endoscope reprocessing equipment donated by WHO. In the case of such complex instruments, manual disinfection is not sufficient, as it carries a high risk of transmitting infection from one patient to another. “It takes around 20 minutes for 1 person to be examined, and the more people come, the more they could be endangered if endoscopes are not reprocessed properly. Now, as WHO supplied us with disinfection machines, the safety of our patients is ensured,” Postolnyk affirms. Following several rounds of meticulous cleaning cycles, the endoscopes are put into special drying cabinets, also purchased with the help of the Country Office. These are positioned between the reprocessing and endoscopy rooms in a way that doctors can open them from both sides, thus, eliminating the risk of accidental contamination after disinfection. The hospital’s management also undertook renovations at its own expense and created a dedicated endoscopy department featuring several cabinets, which is a good example of co-investment where WHO and the health-care facility combine their efforts to enhance health-care services. “WHO stays committed to supporting health-care facilities in their IPC practices to ensure quality of care and patients’ and health workers’ safety. It is invaluable to see local capacity growing and local initiatives arising with our contribution,” says Dr Jarno Habicht, WHO Representative in Ukraine. Postolnyk shares an example of a surgeon working on the frontline, who frequently sends pictures showing the challenging conditions under which he has to provide medical care. These conditions are often unacceptable. Postolnyk underlines that there is a huge difference between circumstances on the frontline and what a hospital can offer. “While doctors on the frontline might have no choice, we, here in the hospital, must do everything possible to equip our facilities to prevent complications due to poor disinfection.” The Poltava Regional Clinical Hospital is the first to establish an IPC centre in Ukraine. The centre includes a bacteriological laboratory, a health-care-associated infection unit and a central sterilization department. “It is very helpful that we are all united into one centre, as we can now coordinate efforts and use resources more efficiently,” Postolnyk explains. Strengthening IPC practices in the Poltava Regional Clinical Hospital was made possible with the financial assistance of the European Union (EU) within the EU and WHO initiative on health system development in Ukraine.

Share on PinterestA recent study shows that molecules naturally found in cruciferous vegetables may protect the lungs from illness. skaman306/Getty Images Research has shown that consuming a variety of vegetables provides a number of health benefits when consumed. A recent study shows that molecules naturally found in cruciferous vegetables may help the lungs maintain a healthy barrier against infection. The findings suggest that eating cruciferous veggies like leafy greens and broccoli could bolster immunity and preserve lung health. For a very long time, doctors have urged people to eat more vegetables. Not only are they nutritious, but previous research shows adding more veggies to a person’s diet can help reduce obesity risk, improve mental health, lower heart disease risk, and boost gut health. In a recent study, researchers from the Francis Crick Institute in London have found that molecules naturally found in cruciferous vegetables — such as broccoli and cauliflower — can boost the activity of a protein called aryl hydrocarbon receptor (AHR), helping the lungs to maintain a healthy barrier against viral and bacterial infection. The findings were recently published in the journal Nature. Aryl hydrocarbon receptor (AHR) is a type of cellular protein. In the body, it assists with gene regulation and the metabolism of certain enzymes. Previous research also shows AHR plays a role in regulating the immune system and plays an active role in stem cells. Because of its relation to the immune system, scientists have studied the use of AHR as a potential target for prevention and therapies for a number of diseases, including: In this study, researchers focused on the natural lung barrier that helps protect the lungs from pollution and infection. The lung barrier includes two layers — one of endothelial cells and one of epithelial cells. This allows the barrier to keep out viruses and bacteria but still lets oxygen enter. According to Dr. Andreas Wack, PhD, principal group leader of the Wack Lab Immunoregulation Laboratory at the Francis Crick Institute and lead author of this study, they decided to study the effect of AHR on lung barriers because it has been studied extensively at other barrier sites such as the skin and the gut, but much less so in the lung. “AHR is an environmental sensor that can be activated by ligands found in food or produced by bacteria living in our gut — but some toxic ligands are also derived from air pollution. AHR protects the lung by inducing gene programs known to support barrier integrity and barrier function. Which genes are directly targeted by AHR and which ones are triggered indirectly is unclear.” — Dr. Andreas Wack, PhD, lead study author For the present study, Dr. Wack and his team performed a variety of experiments using a mouse model. When mice were infected with the flu virus, scientists found blood in the airspaces in the lungs as it had leaked across the damaged lung barrier. When AHR was overactivated, there was less blood in the lung spaces, indicating that it helped prevent the lung barrier from leaking. During the study, scientists observed mice with increased AHR activity did not lose as much weight when infected with the flu virus. Additionally, the AHR-enhanced mice could better fight off bacterial infection and the already-introduced flu virus. Researchers also found the flu infection caused a decrease in protective lung AHR activity only in mice fed AHR ligands in their diet before the illness. Mice that consumed an AHR ligand-rich diet during infection had better lung barrier integrity and less lung damage than those on a control diet. “In mice without ligands in the diet, their AHR activity levels were low to start with, so if you don’t eat ligands, you have little AHR activity,” Dr. Wack explained to Medical News Today. “When you eat them, then AHR activity increases. This activity can be dampened by sick behavior, i.e., not eating for some days.” “This is probably not a good idea, so keep eating a healthy diet to upkeep AHR activity,” he added. “What is good for your gut — a healthy, rich, (and) varied diet containing AHR ligands — is probably also good for your lungs.” After reviewing this study, Dr. Elliot Eisenberg, assistant professor of medicine (pulmonary, critical care, and sleep medicine) at the Icahn School of Medicine at Mount Sinai, told MNT that the data was encouraging and demonstrated a potential protective effect of dietary intake on lung endothelial cell response to infection. “As this is preclinical data, dietary recommendations for patients with influenza cannot be made,” Dr. Eisenberg said. “[The study data] does provide biological plausibility to support future clinical and translational endeavors assessing diet and clinical outcomes and adds to the growing body of literature supporting the role of diet and lung health.” “Prior clinical research, including studies by Mount Sinai, have demonstrated healthy diet attenuates wheezing among teens with secondhand smoke exposure, and is associated with (a) slower decline in lung function amongst young adults.” — Dr. Elliot Eisenberg, pulmonary and internal physician Cruciferous vegetables are part of a family of vegetables known as brassicas. There are more than 3,000 different types of cruciferous vegetables. The most commonly known are: In addition to providing the nutritional benefits all vegetables are known for, these veggies are also high in dietary fiber and rich sources of specific vitamins, including vitamins C, E, K, and B9 (folate). Cruciferous vegetables also contain phytonutrients, which are compounds known to help lower inflammation. Previous studies have also linked phytonutrients to cancer treatment and prevention. And these types of veggies naturally have chemicals called glucosinolates. Past studies have linked glucosinolates to potential cancer protection, such as gastrointestinal cancers. Additionally, other studies have looked at using glucosinolates to help protect against cardiovascular and neurodegenerative diseases. Health and nutrition experts recommend consuming 2 to 3 cups of vegetables daily as part of a healthy, balanced diet.