HARTFORD, Conn. — Two Connecticut residents have died this summer time from infections linked to a micro organism present in uncooked shellfish or seawater, the state Department of Public Health mentioned Tuesday.

Three individuals within the state are identified to have been contaminated with the Vibrio vulnificus micro organism, which doesn’t make an oyster look, scent or style any totally different. The state Bureau of Aquaculture mentioned it doesn't imagine any of the infections are linked to Connecticut shellfish.

Two of the three circumstances had been wound infections not related to seafood, the well being division mentioned, and the third an infection was a Connecticut resident that consumed uncooked oysters not harvested from Long Island Sound at an out-of-state institution.

All three victims had been between the ages of 60 to 80 and the 2 deaths occurred in July, the division mentioned, including that it’s first time Connecticut has seen a Vibrio case in three years.

Connecticut is house to a thriving oyster business, and conducts common assessments for the micro organism. Vibrio vulnificus has by no means been present in state waters, the well being division mentioned, and most infections are linked to shellfish from a lot hotter waters the place the micro organism can thrive.

Since 2014, the state has additionally added necessities designed to chill oysters to the purpose the place the micro organism can't survive, the division mentioned. In high-risk areas, harvested oysters are instantly positioned in an ice slurry. In lower-risk areas, harvesters are required to refrigerate or ice all oysters inside 5 hours of harvest.

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