Huffington Post
In December, Darrell Dishon became one of the approximately 15 people each year who succumb to vibriosis after eating raw oysters. Vibriosis is an incredibly rare disease — but Centers for Disease Control and Prevention data show that it’s getting more common.
“While all the other pathogens have shown a nice decline, the vibrios are about twice what it was since 1998. In a little over a decade, incidence has doubled. They’re still relatively small numbers — but it’s a very striking increase,” leading vibrio researcher Glenn Morris of the University of Florida’s Emerging Pathogens Institute told The Huffington Post.
Vibrio thrive in warm water. (That’s why the majority of cases happen in the summer, and why vibriosis is more closely associated with oysters from the Gulf of Mexico than from, say, the Pacific Northwest.) One widely publicized study published in July 2012 indicated that a 1-degree increase in the temperature of a body of water triples its vibrio population. For that reason, many scientists believe that climate change has contributed to the recent rise in vibriosis, and that it could make vibrio bacteria much more prevalent in coming years.
“Vibrios are in many ways the poster children for global warming, because they are so temperature sensitive and the temperature breakpoint for them is right around the point that we’re seeing temperature increases,” Morris explained.
The disease has already cropped up in places it had never been seen before: Israel, the Baltic Sea, even Alaska. Yet vibrio vulnificus, the form of vibrio bacteria that’s considered the most dangerous and the one that killed Dishon, remains most closely associated with oysters from the Gulf of Mexico. With only about 30 total cases in the United States a year, it’s exceptionally rare. Your chances of finding a valuable pearl in one of the 2.5 billion oysters Americans eat a year are about 100 times greater than your chances of contracting vibrio vulnificus.
Yet when it strikes, it strikes hard. It kills about half the people who get it, a rate comparable, among foodborne illnesses, only to the dreaded listeria monocytogenes. And many of these deaths are unusually painful.
FoodWorld 
