NEW ORLEANS — A dark cloud hangs over Louisiana as two more individuals have lost their lives after consuming oysters tainted with the deadly flesh-eating bacteria Vibrio vulnificus. This alarming news was confirmed by health officials, leaving the community in shock.

The fatalities occurred after diners ate oysters from Louisiana, with one incident reported at a restaurant in Florida. The Louisiana Department of Health revealed that the outbreak has led to 14 additional infections, bringing the total to 34 infected and six dead in 2025 alone, marking a spike that exceeds rates seen in previous years.

"It’s just prolific right now," stated Jennifer Armentor, the program administrator for the molluscan shellfish program.

In light of this serious situation, WBRZ reached out to George Shaheen, CEO of Jones Creek Cafe & Oyster Bar, who has nearly four decades of experience in the seafood industry. He reassured patrons about the safety measures in place to ensure oysters remain both delicious and safe to eat.

"Despite the recent scare, we have a solid relationship with the Wildlife and Fisheries and the Department of Health," Shaheen explained. He sources his oysters from Delacroix Island, a place where he has personal trust in the harvesting practices.

Shaheen emphasized the importance of proper cooling methods for freshly harvested oysters, stating, "Oyster fishermen can keep their catch safe for up to 72 hours if they have the right equipment on board." He displayed tickets that accompany oyster sacks, which detail the harvesting date and location, further ensuring traceability.

Modern farming techniques have improved oyster quality, with limestone being used in marshes providing cleaner oysters, as opposed to those harvested directly from muddy waters.

In response to safety concerns, Louisiana restaurants are mandated to post clear warnings about the risks associated with consuming raw seafood. Bartender Amanda Steele at Jones Creek affirmed the need for these precautions, saying, "You never know what's in the ocean, and raw oysters can easily carry bacteria if not cooked."

Despite the risks, many customers like Larry Campagna remain loyal, stating, "I eat oysters both cooked and raw, and I trust my local oyster bars." As the community grapples with these tragic events, it’s a stark reminder of the hidden dangers that can lurk in our beloved seafood.