<unk>  may not be a commonly known bacteria, but it is, however, the most common cause of death due to seafood in the United States. Infection and mortality due to V.<unk>  causes over 95% of deaths in the United States that are known to have occurred due to ingested seafood. Surprisingly enough, while V.<unk>  claims 95% of seafood related deaths, if treatment with tetracycline or other cephalosporin antibiotics is initiated at the onset of symptoms and is managed appropriately, patients will experience no long term effects, provided they continue to take the full course of antibiotics—typically about two weeks. The worst prognosis is in those people arriving at hospital in a state of shock. Total mortality in treated people (ingestion and wound) is around 33%. People especially vulnerable are those with liver disease (especially cirrhosis and hepatitis) or immunocompromised states (some kinds of cancer, bone marrow suppression, HIV, diabetes, etc.). With these cases, V.<unk>  usually enters the bloodstream, where it may cause fever and chills, septic shock (with sharply decreased blood pressure), and blistering skin lesions. About half of those who contract blood infections die.<unk>  infections also disproportionately affect males; 85% of those developing endotoxic shock from the bacteria are male. Females having had an oophorectomy experienced increased mortality rates, as estrogen has been shown experimentally to have a protective effect against V.<unk> .
Vibrio vulnificus
Bacillus cereus
Salmonella enterica subsp. enterica
Vibrio cholerae
Enteroaggregative Escherichia coli
Yersinia rohdei
Listeria monocytogenes
Yersinia pseudotuberculosis