I'm a V. vulnificus expert, so here's some free information for the public.
-You become infected with the bacteria 2 ways: open wounds and through eating it (it's in oysters).
-WARM, DILUTED, SALTY WATER is where it lives, specifically salinity levels between 5-15ppt. Those are the optimal ranges.
-You have a better chance of surviving if you get infected through a cut, not eating it.
-You have hours, not days, to get help if you have been infected. The earlier the intervention, the greater the chance you live. That's how you (potentially) survive V. vulnificus.
-It's called 'flesh-eating' because if you become infected via open wound, that limb ends up with necrotizing fasciitis (most people are infected through cuts).
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