Surviving Vibrio in Coastal Louisiana
It’s known as “vibrio,” a term that refers to a group of bacteria found in local waters. This includes up to 12 types that can cause various infections, collectively known as “vibriosis.”
Two men, Richard Empson and Cornell Arceneaux, have firsthand experience with vibriosis. They each survived incidents related to this bacteria, and they share their stories to warn others—hoping to spare both fishermen and beachgoers the suffering they endured.
In the summer of 2016, while vacationing with his family, Empson was wading in the warm waters of Bay St. Louis, Mississippi. Those temperatures, typically above 70 degrees, can foster vibrio vulnificus, a particularly dangerous strain known for its flesh-eating properties.
Fast forward to August of that year, and Empson found himself attending Mass with two canes in hand. “What happened?” someone might ask. “Got vibrio,” he replied. The hospital in Mississippi presented him with a grave choice: “Your leg or your life.” He opted for life.
Empson believes he picked up the bacteria on the fifth day of fishing. “My grandson was out there every day, too, but he must have had a stronger immune system,” he reflected. He started feeling unwell that night. The next morning, he thought he could wait until reaching Baton Rouge for treatment.
They left around 11 a.m., and he asked his grandson to locate a hospital nearby; he couldn’t make it home. Upon arriving at the emergency room, the staff quickly moved him to intensive care after learning about his beach visit.
A doctor examined his leg, which was already showing signs of distress, and informed him he had only two hours to receive medication. Without it, amputation would be necessary. At one point, Empson considered surrendering the leg, thinking he could relearn how to walk. But after weeks in the hospital and rehabilitation, he now relies on canes to get around and even fish from the bank—a reminder of his enduring spirit.
Curiously enough, he mentioned he didn’t have any visible scratches; hospital staff theorized the bacteria might have entered through his skin.
Arceneaux, an avid fisherman, has faced his own struggles with vibriosis multiple times—twice through cuts while dealing with shrimp and crabs, and once from raw oysters. He emphasizes the heightened danger of the vulnificus strain compared to the one linked to gastrointestinal illness from shellfish consumption. He recalls a friend who ate an oyster po’boy and was gone within a day.
His advice? Be wary when buying live bait. “Those tanks in the marina are pretty much breeding grounds for staph, strep, and vibrio. I got vibrio the first time while handling shrimp in contaminated water,” he shared, recounting another incident when he got a scratch while handling crabs. Within 24 hours, he was in the hospital and needed surgery.
The consequences of vibrio infections can be severe. Empson’s story is a stark reminder of the potential impact—his images are not always easy to view. Following numerous surgeries, Arceneaux is grateful to have survived but shows scars from the experience that can unsettle anyone.
Understanding Vibrio
The CDC has informative resources about vibrio, noting that these bacteria are commonly found in coastal waters. They highlight that infections can occur through consumption or through open wounds, particularly during months when water temperatures rise. It’s essential to seek medical attention immediately if an infection is suspected.
Annually, about 80,000 cases of vibriosis arise in the U.S., largely from eating contaminated food. Symptoms often include diarrhea, stomach cramps, nausea, fever, and chills. Alarmingly, bloodstream infections present severe symptoms like low blood pressure and blistering skin, which Empson experienced.
For wound infections, the signs can include redness, pain, and swelling, among others. The CDC also warns individuals with existing health issues—like liver disease or diabetes—to be especially cautious.
Specifically for vibrio vulnificus, the CDC states that many affected individuals may become critically ill. The risk of limb amputation is high, and around one in five people with this infection may die, sometimes within just days of symptoms appearing.
Despite his challenges, Arceneaux continues to fish and eat oysters—though only when the water temperature is below 70 degrees. He carries hand sanitizer, bleach-water mixtures, and antibacterial soap during outings to address potential scratches immediately. Puncture wounds, he notes, require more urgent care.
His clear message emphasizes the importance of seeking medical attention: “In 11 days, I had three surgeries and was treated with multiple antibiotics. You can’t handle this on your own. If you think you have a vibrio problem, get to the emergency room right away.”
