Posted on 06/20/2023 6:56:55 PM PDT by DallasBiff
A 54-year-old Missouri man died Thursday after he contracted a flesh-eating bacterium from eating raw oysters, officials say.
The man, whom officials are not publicly identifying, became infected after he ate oysters he bought from The Fruit Stand & Seafood in the St. Louis suburb of Manchester, the St. Louis County Public Health Department announced Friday
The bacterium, Vibrio vulnificus, is typically contracted by consuming raw or undercooked oysters and other shellfish. Symptoms of vibriosis, the disease it causes, include nausea, vomiting, abdominal pain, fever and chills.
Death is rare after having contacted vibriosis, and it typically occurs in people with weakened immune systems, the health department said.
(Excerpt) Read more at nbcnews.com ...
I do steamed Cherrystone clams in the warm months. I've never cared for New England's Quahogs. Nasty tasting.
i thought every one knew not to eat the missouri oysters
Hooters used to have a shuck your own bucket special. A big 2 gallon pail of oysters for $9.99. You have to know how to shuck them. During and after covid nonsense they dropped them from the menu. And yes, they only served them in R month season.
I thought that was for eating rabbits.
“...he contracted a flesh-eating bacterium from eating raw oysters...”
I wasn’t aware flesh-eating bacteria liked raw oysters.
wy69
Is that why you went to Hooters?
I went to high school with a couple of the Qualman kids. We did field trips to their operation in oceanography class. They’re still in business, and there’s another outfit at the other end of the bay.
Does tobasco sauce kill the germ? I’ve heard different things over the years.
One of the benefits/features of the China Virus 2019 shots.
Exactly what I thought.
I heard that just recently but it was about horseradish...only months with an "r".....
here I just made a quick Manhattan clam chowder ..
The only oysters I would eat in Missouri would be Mountain Oysters.
Oysters Rockefeller are darn good.
I haven’t been there in many years. At one time I was thinking of going to OIMB in Charleston, but ended up being a geologist instead. You never know.
The literature on this is quite interesting.
Oysters, by filtering water, tend to get very high concentrations of this critter, and if the water temperature is much over 20C, it’s pretty ubiquitous from the Chesapeake on down south.
I was force-fed two oysters down in Florida a month ago, and didn’t give a thought to the fact that they were NOT locally harvested.
Odds are the guy had cirrhosis or diabetes. It’s a stretch to blame it on the jab. I also know people who will not touch sea water because of this. Makes no sense because they surf fish…
out of {likely} millions who eat raw oysters, how many does this happen to?
Conversation heard on a windy beach:
“Does she still sell those shucked sea shells by the sea shore showers?”
Did you know Don Stensland?
No, sorry.
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