Vibrio vulnificus, a microorganism that can lead to severe skin breakdown and ulcers, was detected in a recently deceased individual from Suffolk County. Following this discovery, New York Governor Kathy Hochul has addressed New Yorkers about crucial public health measures and continuous preparedness endeavors.
The Governor’s announcement comes after the
Continue Reading Death in New York possibly linked to oysters prompts updates on public health precautions
The Connecticut Department of Public Health is warning residents about the potential dangers of consuming raw shellfish and exposure to salt or brackish water along Long Island Sound, because of severe Vibrio vulnificus infections.
Since July 1, three cases of Vibrio vulnificus infections have been reported to the state health department. The three patients
Continue Reading One dead in outbreak of Vibrio infections in Connecticut
The Florida Department of Health in Escambia County is investigating a death related to a Vibrio vulnificus infection.
Public health officials did not release any other information about the death. They did not say where the patient lived or the patient’s age.
The officials are urging residents to take precautions against infection
Continue Reading Florida officials report death of vibrio patient
Discussions on Vibrio in seafood have revealed a number of developments in recent years, according to a report.
Raw shellfish such as oysters and clams are the most common foodborne source of vibriosis.
The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) published a
Continue Reading Experts assess progress on ways to tackle vibrio in seafood
Researchers have looked at the presence of certain foodborne pathogens in seafood collected in Turkey.
The study examined levels of coliform bacteria, E. coli, Listeria monocytogenes, Vibrio vulnificus, and Vibrio cholerae in 700 samples of raw sea fish, raw mussels, raw shrimp, and raw squid.
Nearly half of seafood products
Continue Reading Study finds E. coli, Listeria and Vibrio in seafood
There has been an increase in Vibrio outbreaks and presence in seafood has been known to disrupt trade, according to FAO and WHO.
The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) noted a rise in outbreaks and cases of foodborne disease attributed to
Continue Reading Vibrio increase concerns lead to risk assessment
Salmonella was once again the main hazard dealt with by an international food safety network from April to June this year.
During the second quarter of 2019, the International Food Safety Authorities Network (INFOSAN) was involved in seven food safety events involving Salmonella out of 29 concerning 66 countries.
One
Continue Reading Salmonella continues to keep INFOSAN busy
Experts have met in England to help update guidance on Vibrio spp. that can be found in seafood such as bivalve mollusks.
The meeting on Vibrio parahaemolyticus and Vibrio vulnificus was hosted by the Centre for the Environment, Fisheries and Aquaculture Science (Cefas) at its laboratory in Weymouth, Dorset, in
Continue Reading Seafood safety guidance moves closer after Vibrio meeting
It’s time to grab a sun hat and shovel, or rake, and head to the beach to dig for clams or gather oysters. What could be a better summer outing? But time is of the essence. This season’s last chance for minus low tides, which are the best times to
Continue Reading The best of times for shellfish harvest, the worst of times for shellfish harvest
Oysters and champagne. Love is in the air. It must be Valentine’s Day.
Yes, indeed, oysters have long been associated with romance — the perfect aphrodisiac.
There’s actually some science to back that up, although it’s about the way rats, not humans, responded to oysters in a 2005 study done
Continue Reading Keep the love alive …
