A Case of Vibrio vulnificus Infection in a Patient with an Underlying Condition after Consuming Frozen Seafood.

OBJECTIVES

This study investigates the potential source and transmission routes of a confirmed Vibrio vulnificus infection reported in the Republic of Korea in 2025 through epidemiological surveys. The findings provide evidence to support future prevention and management strategies for vibriosis.

METHODS

The Central Epidemiological Investigation Team of the Korea Disease Control and Prevention Agency, in collaboration with local governments, established a joint investigation team. The team interviewed the patient and conducted on-site epidemiological assessments. Environmental samples were collected and analyzed through laboratory testing to culture and identify Vibrio vulnificus bacteria. Genetic analysis using pulsed-field gel electrophoresis (PFGE) was conducted on the isolates to determine their genetic relatedness.

RESULTS

The investigation indicated that the patient's clinical symptoms and incubation period were consistent with major symptoms of vibriosis. Laboratory testing identified Vibrio vulnificus in both human and clam samples; however, PFGE showed that the strains were not genetically related, making it difficult to designate the clams as the definitive source of infection.

CONCLUSIONS

To prevent vibriosis, frozen seafood should be thoroughly heat treatment before consumption. Proper hygiene practices, such as washing hands after handling raw seafood and storing raw seafood separately from other foods, are also essential. High-risk individuals, particularly those with underlying conditions such as chronic liver disease, should strictly adhere to these prevention guidelines to reduce the risk of infection.