Flesh-Eating Bacteria Cases Prompt Chesapeake Bay Warning

Warming water temperatures in the Chesapeake Bay and its tributaries, along with pollution, may be the cause behind an increase in flesh-eating bacteria infections this year, say environmental groups.

“We’re certainly monitoring for that (bacteria),” South River Federation Executive Director Kate Fritz told The Baltimore Sun. “I think, for the most part, we haven’t seen any incredibly dangerous levels of bacteria.”

The Chesapeake Bay Foundation reissued a 2009 report last week that warns of more vibrio bacteria infections in the bay and its tributaries. The salt-water bacteria can cause life-threatening skin and blood infections and intestinal illnesses.

The water can become unsafe for fish, as well as people who fish, swim, boat, and drink contaminated water, the report says.

A Stafford, VA, man nearly lost his leg after contracting the bacteria when he scraped his knee while swimming in a Potomac River inlet on the Fourth of July, reports WTOP. People from Washington, D.C., and Virginia have also battled the flesh-eating infection.

To date, 16 cases of vibrio have been reported this year, according to the Maryland Department of Health and Mental Hygiene. Last year, 57 cases of vibrio infection were reported, the highest number in a decade, says WTOP.

If you swim, fish or boat in Chesapeake Bay or its tributaries, the Bay Foundation says you can avoid infections by waiting a minimum of 48 hours to go swimming after a heavy rainstorm in the area, which washes pollutants into the bay.

Other tips from the group:

· Avoid blue-green algae growths in the water

· Shower after swimming or boating

· Avoid water contact if you have open sores

· Check government advisories for public beaches and fishing areas

· Have drinking water tested in rural areas.

Properly preparing and cooking oysters from the bay is also essential to ward off the bacteria, officials say.

Tips for cooking oysters safely:

· Boil oysters until the shells open, then cook for another 5 minutes

· Steam oysters until the shells open, then steam for another 9 minutes

· Boil or simmer shucked oysters 3 minutes or until the edge curl or fry at 375 degrees for 10 minutes

»Read the full Baltimore Sun story here.