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17 February 2016

Relief as water bodies in the GRNP test negative for vibrio vulnificus

SANParks scientists who are based in the Garden Route monitor water temperatures, salinity and other factors could confirm water temperatures for the Touws River averaged 23 degrees and salt levels were around 31. Temperatures for Swartvlei were at 26 degrees and about 11 for salt levels. Readings were taken in January and February 2016.

Scientists are convinced, the recent death of a man from vibro vulnificus in the Kaaimans River, which a few kilometers from the GRNP, was the rarest case ever.

Pathologists who were called after the Kaaimans situation diagnosed the bacteria as “vibrio vulnificus”. Scientists say it is triggered by extreme water temperature (it is active in water temperature between 21 and 31 degrees) and certain salinity levels. It occurs in brackish water, “in an interchange zone between freshwater and seawater.”

Brackish water is salt water and fresh water mixed together. It is saltier than fresh water, but not as salty as seawater. Salinity levels is the saltiness or dissolved salt content of a body of water.

According to a statement released by the Eden District Municipality, “the transmission of the bacteria is from eating raw or undercooked shellfish, particularly oysters harvested from warm waters. Infections may occur when open soft tissue wounds are exposed to warm estuaries.”

An alert was issued by the District Municipality to persons with underlying medical conditions, any chronic condition especially liver disease and diabetes to not swim with open wounds in brackish water as they may be at increased risk of serious infection. Infections are seasonal and 85% occur in the summer months. Transient environmental factors such as warm water and moderate salinity can increase the number of Vibrio vulnificus in shellfish.”

Some evident signs of infection include severe pain, diarrhoea, vomiting and abdominal pain.

For more information contact Nandi Mgwadlamba at tel: 044 302 5633, cell: 078 702 9663 or e-mail: [email protected]