California Mother Undergoes Limb Amputation Due to Bacterial Infection After Consuming Undercooked Tilapia 

A California mother, Laura Barajas, underwent amputation of all her limbs after consuming undercooked tilapia, leading to a severe infection. Purchased from a local market in San Jose last month, the fish was prepared and eaten at home by Barajas. Her friend, Anna Messina, detailed the situation in a GoFundMe campaign, explaining that Barajas spent over a month in the hospital battling an infection caused by Vibrio vulnificus bacteria. On Wednesday, she underwent the drastic measure of limb amputation.

Messina urged support for Barajas' family during this challenging time, emphasizing the unpredictable nature of such incidents that could impact anyone. The Centers for Disease Control and Prevention (CDC) issued a health advisory on September 1, warning of an uptick in Vibrio vulnificus bacterial infections in the United States due to rising water temperatures.

Vibrio vulnificus, a bacterium thriving in warmer Gulf of Mexico waters, causes approximately 80,000 illnesses in the U.S. annually, according to the CDC. In a separate incident in Galveston, Texas, a man died over Labor Day Weekend after consuming oysters contaminated with Vibrio vulnificus.

Symptoms of a Vibrio vulnificus infection include watery diarrhea, stomach cramping, nausea, vomiting, and fever. Additionally, infected wounds may exhibit redness, pain, swelling, warmth, discoloration, and discharge. The CDC identifies the most common cause of Vibrio infections as the consumption of undercooked or raw oysters and shellfish, advising against such practices. Proper cooking and hand hygiene, especially after handling raw shellfish, are recommended preventive measures. The CDC also cautions individuals with open wounds to avoid saltwater exposure to minimize the risk of Vibrio infection.