A patient developed fever after eating raw oysters; the most likely etiologic agent is?

A patient developed fever after eating raw oysters; the most likely etiologic agent is?

• A. Aeromonas hydrophila
• B. Plesiomonas shigelloides
• C. Vibrio vulnificus
• D. Yersinia

Answer: (C)

Vibrio vulnificus is most likely because it thrives in warm coastal waters and concentrates in raw shellfish, especially oysters. Ingesting these oysters can quickly trigger fever and, in vulnerable individuals (such as those with liver disease or iron overload), rapid septicemia or severe soft-tissue infections. The other organisms are more often linked to different environments or foods and do not fit the classic presentation of fever after consuming raw oysters.

Vibrio vulnificus is most likely because it thrives in warm coastal waters and concentrates in raw shellfish, especially oysters. Ingesting these oysters can quickly trigger fever and, in vulnerable individuals (such as those with liver disease or iron overload), rapid septicemia or severe soft-tissue infections. The other organisms are more often linked to different environments or foods and do not fit the classic presentation of fever after consuming raw oysters.