Chapter 2, Problem 1CCS

Raw Oysters and Antacids: A Deadly Mix?

The highly acidic environment of the stomach kills most bacteria before they cause disease. One bacterium that can slightly tolerate conditions as it passes through the stomach is Vibrio vulnificus—a bacterium commonly ingested by eating raw tainted oysters. The bacterium cannot be seen, tasted, or smelled in food or water.

V. vulnificus is an emerging pathogen and a growing cause of food poisoning in the United States: it triggers vomiting, diarrhea, and abdominal pain. The pathogen can also infect the bloodstream, causing life-threatening illness characterized by fever, chills, skin lesions, and deadly loss of blood pressure. About 50% of patients with bloodstream infections die. V. vulnificus especially affects the immunocompromised and people with long-term liver disease.

Researchers have discovered that taking antacids may make people more susceptible to becoming ill from V. vulnificus. They found that antacids in a simulated gastric environment significantly increased the survival rate of V. vulnificus.

1. 1. Why are patients who take antacids at greater risk for infections with V vutnificus?
2. 2. Will antacids raise or lower the pH of the stomach?
3. 3. Other than refraining from antacids, what can people do to reduce their risk of infection?