MYRTLE BEACH — As oyster season is set to swing into full force across South Carolina with roasts almost every weekend, state health officials are warning about potentially deadly bacteria linked to eating raw seafood or exposure to infected waters.
Already, one death has been reported this year as the cause of someone falling ill with vibriosis — a bacterium commonly contracted by eating raw seafood or exposure to brackish coastal waters — according to the S.C. Department of Public Health. Two additional cases of illness have also been linked to the bacteria by health officials.
State health officials says that most healthy individuals with vibriosis will only experience mild gastrointestinal illness or a skin infection. More severe cases could require antibiotics or even surgery.
Still, the rarest cases can be deadly.
Vibrio vulnificus can cause vibriosis, a severe infection that destroys skin and soft tissue.
Vibrio infections can lead to necrotizing fasciitis, a severe infection that kills flesh around an open wound, reports the Centers for Disease Control and Prevention. This has resulted in Vibrio vulnificus often being called a “flesh-eating bacteria” in new reports, though public health experts believe a strep bacteria known as Streptococcus is the most-common cause of necrotizing fasciitis in the U.S.
In Florida, four people have died from an infection caused by the bacteria this year, the state’s health department said. While cases are not uncommon, flooding caused by major storms, including hurricanes Helene (2024) and Ian (2022), has been linked to spikes in infections and fatalities.
Florida has recorded 22 cases so far this season as of Sept. 17, according to state health data. By comparison, the Sunshine State recorded 33 cases and five deaths in 2025.
A handful of vibriosis cases have also occurred in Louisiana this year, which reported six deaths as of Sept. 16. Cases also have been reported in Alabama, Mississippi and Texas.
But a South Carolina doctor urges the public not to panic.
Here’s what we know so far:
What is vibriosis?
Vibrio vulnificus is a bacterium commonly found in brackish waters. It is more prevalent in warmer weather.
A person can become infected with vibriosis by eating raw or undercooked shellfish, particularly oysters, or by exposing an open wound to salt water or brackish water that contains the bacteria, according to state health officials.
Vibrio vulnificus infections are uncommon, though they can become life-threatening within days, particularly for people with weakened immune systems. About 1 in 5 people who develop the infection die, according to the CDC.
The CDC estimates that 100 to 200 cases of vibriosis are reported in the United States each year, with most occurring in Gulf Coast states. Other Vibrio species are far more common, with roughly 80,000 infections annually.
The peak Vibrio vulnificus season usually runs May through October.
Two of the reported cases in South Carolina have been identified in the Lowcountry, and one was in the Upstate. The reported cases don’t appear to have any established links or common exposures, according to the state Department of Public Health.
At least one death has been linked to the bacteria, but officials clarified that there may be more.
“Of note, deaths due to vibriosis are not required to be reported to DPH,” the agency said. “Therefore, this may not reflect the actual number.”
Symptoms of vibriosis caused by Vibrio vulnificus can include fever, chills, painful or swollen skin redness, fluid-filled skin blisters, nausea and vomiting, diarrhea, dizziness, fainting and confusion.
Symptoms usually develop less than 24 hours after coming into contact with the bacteria. If left untreated, the infection can be fatal, according to the Cleveland Clinic.
Risk is still ‘very, very low’ in SC
Dr. Paul Richardson, chief medical officer for Conway Medical Center, cautioned state residents against panicking or avoiding seafood altogether.
"The risk is still very, very low, and especially when you’re cooking and preparing seafood, it’s extremely low,” Richardson said. “You’re talking about a few infections, but definitely not zero.”
The slight uptick in cases as of Sept. 17 lines up with the start of the Palmetto State’s oyster harvesting season, which starts Oct. 1 — or commonly occurs during months with the letter “R.” Oysters are some of the most popular types of seafood in the state, according to the S.C. Department of Natural Resources.
State health officials encourage people not to eat raw or undercooked seafood and not to let coastal water into an open wound.
Richardson further urged the public to stay aware of the warning signs and seek treatment when necessary.
“Bottom line is, if you hurt your hand harvesting seafood or whatever and you see redness, you need to get that checked,” the doctor said. “If you think you've been exposed to undercooked seafood and take ill, you probably need to be evaluated. … That’s really the take-home message: No panic by no stretch of imagination, but just be cognizant.”
USA TODAY Network via Reuters Connect contributed to this report.