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By Grantly Galland
The North Pacific Fisheries Commission (NPFC) works to ensure that high-seas fishing for Pacific chub mackerel, Pacific saury, two squid species and other stocks across the north Pacific Ocean is legal, transparent and sustainable. The Pew Charitable Trusts shares those goals and will for the first time attend the commission's annual meeting, July 11-18 in Tokyo, as a formal observer.
Within the last month, at least two people in the U.S. have contracted a flesh-eating infection from an ocean-dwelling bacterium — an occurrence that experts warn could become more frequent as the world's oceans warm.
Vibrio vulnificus is an "opportunistic pathogen" responsible for a majority of seafood-related deaths in the U.S., according to an article written by the American Society for Microbiology. The bacteria thrive in warm salty and brackish waters and enter humans either through breaks in the skin or after being consumed with raw seafood. Up to one-third of people with vibrio vulnificus will die from the infection, which can cause a flesh-eating and commonly fatal bacteria known as necrotizing fasciitis.
A woman in Florida died last month after contracting the bacteria when she fell into the water and cut her leg — a wound that measured just three-quarters of an inch, NBC reported. That afternoon she experienced overwhelming pain in her leg. Within days her limb was black and she was put on hospice care, eventually succumbing. She was diagnosed with necrotizing fasciitis and subsequently suffered from two strokes, kidney failure and sepsis.
At another Florida beach, a 12-year-old girl similarly complained of pain that started in her leg and traveled through her entire body, wrote her mother in a Facebook post. After an initial visit at a local hospital, doctors told the woman to send her daughter to a hospital in Indianapolis specializing in children's health where she was admitted to the ICU for an infection behind her knee and septic shock, reports Today. Though her recovery is expected to be a long one, a rush to emergency surgery saved the girl's life and prevented the amputation of her leg.
"We are not completely better, but we are on the road to recovery. We will have numerous doctors' visits, physical therapy and blood work to continue, but all that matters is my girl is ALIVE. I wanted to share her story in hopes that it may help save someone else. It is CRITICAL to be aware of the signs and symptoms and getting treatment quickly," she wrote.
Cases in 2019 are adding up at a rate much higher than in previous years: A young boy contracted vibrio in Maryland last week after swimming at a local beach, reports CBS. The Miami Herald reports the story of a man in Florida who contracted the flesh-eating bacteria and whose quick action similarly saved him from losing muscle tissue in the arm. Surprisingly, the man insisted that he became infected without being in the water.
Necrotizing fasciitis can be caused by a number of different bacteria, but is commonly caused by V. vulnificus when people wade into contaminated water with a cut or wound or eat raw shellfish infected by the bacteria. Endemic along the Southeast U.S. coast, the bacteria doesn't typically extend north of Virginia's Chesapeake Bay. However, a study published in the Annals of Internal Medicine suggests that as temperatures rise and make previously cooler regions more hospitable to the warm-water bacteria, infections will also increase in non-endemic areas
The researchers reported five occurrences of necrotizing fasciitis caused by V. Vulnificus in New Jersey during the summers of 2017 and 2018. By contrast, just one case had been diagnosed in the previous eight years, researchers told Medscape Medical News.
The quick-spreading infection starts with a red or swollen area of skin, severe pain and a fever, says the Centers for Disease Control and Prevention. Later symptoms can include ulcers, blisters, or black spots on the skin, changes in its coloration, pus or oozing from the infected area, as well as dizziness, fatigue, and diarrhea or nausea. Treatment requires hospital and intravenous antibiotics and surgery to reduce the rapid spread by removing the dead tissue to avoid sepsis, shock, and organ failure, as well as life-long complications for loss of limbs and severe scarring.
Correction: A previous version of this article stated that three people were infected by a flesh eating bacteria. Two were infected, while a third was infected with vibrio vulnificus. The headline and story have been updated for clarity.
- Flesh-eating bacteria not just in the water | WFLA ›
- Necrotizing Fasciitis: Acting Fast Is Key | CDC ›
- Md. Woman Pursues Medical Career After Flesh-Eating Bacteria ›
- "Flesh Eating" Bacteria May Be Spreading to Beaches Once ... ›
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By Marlene Cimons
Catherine Puckett needs to be close to the ocean. "I just can't be away from it," she said. "It means everything to me." She has to see it and smell it and hear the bells that ring from buoys offshore when a heavy sea rolls in from the east. When she is waist-deep in water, ankle-deep in mud, salt marsh on one side and water on the other, there's only one way she can describe it. "It's magical," she said. She even wades in during the coldest days of winter, often breaking through ice to get there. "I think to myself: 'why doesn't everybody do this?'" she said.
Americans only just survived the great romaine lettuce scare of 2018, and now the U.S. Food and Drug Administration (FDA) has postponed routine domestic food safety inspections due to the partial federal government shutdown, the agency's commissioner said on Wednesday.
FDA commissioner Scott Gottlieb tweeted that the agency usually conducts about 160 domestic inspections on manufacturing and food processing plants each week. About a third of that inventory are foods considered at high risk for causing foodborne illnesses, such as seafood, dairy products, fruits and vegetables. The ongoing government impasse, however, has postponed much of these inspections.
By Amy McDermott
Canned tuna is a staple in my pantry, and probably in yours. Americans and Europeans buy more of the squat little cans than anyone else, importing almost a million tons in 2018. Supermarkets carry at least 20 brands.
By Corey Mintz
There's nothing in the fridge at Akiwenzie's Fish & More processing facility. The 918-square-foot building, adjacent to Natasha and Andrew Akiwenzie's house on the shores of Georgian Bay, Ontario, sits empty and dark. Out-front, gill nets lie on the ground, unused for months.
In a crucial win for the quickly vanishing vaquita porpoise, a federal appeals court sided with conservationists Wednesday when it upheld a ban on Mexican seafood imports caught with gillnets, which drown the endangered marine mammal. "Immediate pressure on Mexico to ban all gillnets in the upper Gulf of California and to clear the area of illegal nets is necessary now for the vaquita's survival," said Giulia Good Stefani, a staff attorney at the Natural Resources Defense Council (NRDC).
By Amy McDermott
Eels and anchovies don't look or act much alike. One is sinuous and shy, the other a bright flash of silver in a school of thousands. Yet the two fish are cousins, both loaded with zinc.
By Allison Guy
When Hugo Arancibia Farías was a child, his mother, like most mothers in central Chile, visited the weekly market to buy common hake, a white-fleshed relative of cod. She usually served it fried, Arancibia recalled with relish. "It was very cheap," he said, "and very popular."
By Allison Guy
When Carlos Castro was young, he didn't plan on following his dad and granddad into fishing. Like a lot of teenagers in the 1970s, Castro dreamt of kung fu. Bruce Lee was more his style than the family business.
Castro swam laps to shape up back then, dodging boats in the bracingly cold bay of Valparaiso, a port city in central Chile. Forty years later, he still plies those waters, driving one of the boats he used to swim past. Castro, a youthful 56 in white trainers and Nike gear, became a fisherman after all.