Should Conn Students Be Worried About the Deadly Bacteria in the Long Island Sound?

Courtesy of Sophie Mulvihill ’25

No, probably not. The Vibrio vulnificus bacteria that led to the deaths of three people in Connecticut and New York is rare and there is no need for most to worry.

Dean of Students, Victor Arcelus, said that the college administration was not previously aware of the increase in bacteria in the region. Arcelus suggested that students follow the guidelines provided by Connecticut Department of Public Health (CT DPH) over the summer. He was not too concerned about the impact the bacteria will have for students or those living in the area. 

“I don’t think that students should be worried about swimming in the area. Based on the conversation I had with the CT Department of Public Health, this bacteria has long been in the water in this region and more so along the US coastline in warmer waters where many people swim,” said Arcelus. 

The bacteria is typically transmitted to humans through eating raw shellfish, or by swimming with an open wound in an area with high levels of bacteria. V. vulnificus can cause symptoms including blisters, abscesses, ulcers, fevers, diarrhea and vomiting. In extreme cases people can develop septicemia, a type of blood poisoning.

Three people died in Connecticut and New York this summer as a result of being exposed to V. vulnificus after both swam in infected waters and ate raw shellfish. They were also each over 60-years-old. This matches the information the CT DPH explained to Dean Arcelus, that “the risk of dangerous infection due to the bacteria is highest in the elderly and immunocompromised.”

Dr. Maria Rosa, a professor of biology at Conn, who studies marine biology and ecology, explained that the bacteria lives in brackish water, which is where fresh water meets salt water, like in the Thames River. V. vulnificus also thrives when there are periods of heavy rainfall. Dr. Rosa said that this means increased levels of the bacteria can be predicted for our area.

“When there is a high concentration of bacteria, then you can get infections,” Rosa explained. 

She said that there is a lot of testing for dangerous bacterias done in the region since Connecticut is such a large exporter of shellfish. There are clear standards set by the Department of Agriculture for determining safe waters and the frequency of testing increases when the conditions are met for excessive growth. Because of the high standards of testing, as long as people avoid non-certified shellfish, infection is unlikely.

Dr. Rosa also noted that the bacteria is not concerning to marine life, because shellfish are generally unaffected. However, if there are particularly high concentrations, animals in the water can get infected and may die. 

Overall, Conn students should not be worried about exposure to V. vulnificus, as long as they follow the basic precautions of not eating raw shellfish nor swimming with open wounds.