A 72-year-old man in Wenzhou, China, died nine days after being pricked by a mud crab while preparing seafood at home.
The tiny wound, initially no bigger than a grain of rice, led to a fatal infection by a “flesh-eating bacteria” called Vibrio vulnificus.
The man accidentally pricked his left hand on a crab claw while preparing green crabs. He initially dismissed the injury and applied a simple bandage.
Within 23 hours, however, his arm became red, swollen, and hot. Pus began oozing from the wound and fever set in. His family rushed him to the hospital.
Rapid Deterioration and Fatal Outcome from Vibrio Vulnificus Infection
Doctors immediately identified the culprit as Vibrio vulnificus, a bacterium notorious for causing necrotising fasciitis.
His condition deteriorated within one hour of admission. He developed necrotising fasciitis, also known as “flesh-eating disease”, which destroys the body’s soft tissues. His skin turned black and began discharging pus.
He went into septic shock within 24 hours. Medical teams performed emergency surgery, multiple rounds of wound cleaning, and ultimately amputated his left arm.
Despite these efforts, including respiratory and dialysis support, the infection could not be controlled. The man died on the ninth day after the initial injury.
Deadly Bacteria Threatens Seafood Handlers with High Mortality Rate
Vibrio vulnificus exists widely in seawater, coastal mud, and seafood including oysters, clams, crabs, and fish. The bacteria infects people through wounds or by eating raw or undercooked seafood.
The mortality rate reaches over 50% without urgent treatment. According to the Cleveland Clinic, after 72 hours, survival chances plummet and patients face almost certain death.
The bacteria particularly targets people with compromised immune systems. Those with diabetes, kidney disease, liver cirrhosis, or other conditions face higher risk.
Once infected, patients rapidly develop fascia necrosis, sepsis, and multiple organ failure. The bacteria causes rapid internal deterioration, described by doctors as “like an explosion inside the body.”
Similar recent cases highlight growing concern. In 2023, a 73-year-old woman in Hangzhou developed a high fever and sore throat the day after handling fresh fish and eating it.
She was rushed to the hospital for emergency treatment but unfortunately died of multiple organ failure caused by Vibrio vulnificus infection.
In April 2024, a 62-year-old man in Macau developed fever and diarrhoea, was hospitalised, and died within two days. The cause of death was later confirmed as Vibrio vulnificus septic shock.
Medical professionals advise three critical safety measures when handling seafood.
First, always wear rubber gloves when processing marine products to prevent skin punctures.
Second, immediately disinfect any wounds with iodine or alcohol – never rinse with water or apply salt.
Third, seek medical attention within the “golden hour” if wounds show signs of redness, swelling, fever, dizziness, or pus discharge.
Doctors emphasise that even minor injuries from seafood handling require immediate attention.
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