At any time of the year on the American Gulf coast, oyster restaurants are plentiful on the dining table. Gulf-creating bipolar region is a dominant crop for the fishing industry and is a favorite component of seafood feasts, which is served raw on half-shell or raw in a Breder Rockfeller with bacon and breadcrumbs.
Now, however, the concerns around the bay oysters are growing after a major outbreak. Vibrio vulicusSometimes Louisiana was described as “meat-eating bacteria” in the state. Starting from June, the cases of Vibrio vulnicus infection started popping up in Louisiana, made more than two dozen people sick and left five dead. Vibrio infection becomes more common during the summer months, as hot water provides more suitable reproductive ground for bacteria. According to Louisiana Health Department, this is a significant growth in the previous years – in the last decade, The agency has usually seen ten cases of Vibrio infection only every year.,
For those who are unfamiliar with Vibrio, it is a gene of bacteria with more than 100 different variants, some of which can cause a serious disease called vibriosis in humans. According to the Disease Control and Prevention Center (CDC), Vibrio vulnificus is the most dangerous in these variantsAnd 1 out of 5 people who are infected with bacteria die. Others may require organ dissection or extended hospitalization.
Vibrio has long been a concern for oyster enthusiasts, but in recent years there has been an increase in concerns that are thanks to warming water due to climate change. In the last 30 years, Vibrio Valnicus infection has increased “Eight times“And as the temperature of the water keeps rising, Those infections will only become more common,
Does this mean that you should stop eating bay oysters, however? As it is revealed, the answer is a bit more complex as much as you can think.
According to Louisiana Department of Health, 85% of this year’s Vibrio Vulnicus cases were not from eating oyster, but EffectsWalking in the bay with an open wound. “This only happens,” Dr. Dr., Professor of Food Safety at Food and Agricultural Sciences, Food and Agricultural Sciences, Florida. Keith Schnider says. “One steps on the shell of an oyster, or floats with a cut in a mouth where Vibrio Valnicus bacteria is present.” For deaths, a spokesman for a Louisiana department of health refused to explain serious bricks whether someone was linked to oyster consumption, cited the patient’s privacy.
Eating musk still leads to the risk of swallowing Vibrio vulnicus bacteria, although, but the schneider says there are many ways that consumers can reduce that risk. His first recommendation is to follow A 4,000 year old piece of advice It is still still today: in them with the letter “R”, stick to eating raw bay oyster in months. “Sometimes, the old saying is just true,” says Schneider. “Hot water means that there are more pathogenic in water, and we have seen utterances in summer (Vibrio) diseases for decades. These organisms thrive in hot water only.”
Once the oyster is taken out of the water, how they are handled, it is incredibly important, which means that it is a good idea that you get your raw Bay oysters from iconic festivals – and from the restaurant that handle them and serve with care. Schneider suggested that the super-chest raw cast stay away from the Happy Hour Deal, where focusing on low prices and volumes may be improper handling.
“You want to make sure that they are serving you oysters who are still alive and healthy, because if they are not, the bacteria will start multiplying,” they say. “This is important, because you cannot tell if you look at the look or smell whether an oyster is harmful.”
Some people, however, want to leave raw oyster completely. Those who are Liver conditions like hepatitis are much more vulnerable to Vibrio vulnificons infection By consuming raw oyster than those that do not have conditions, and complications can be a threat to life. Experts suggest that very young children, elderly, Immunocompromised, and pregnant people should probably abandon raw oyster in generalBecause their immune systems are less capable of fighting infections caused by bacteria.
Even though he knows more about Vibrio than most people, Schneider still enjoys eating bay oysters. “My own personal risk calculus really depends on the time of the year and the number of musk, I plan to consume,” they say. “I have no liver situation, but I am going there at age, so perhaps I will stop at some point. But I think the risk is usually very low, especially if you are receiving them from a prestigious establishment.”
In the context of keeping the bay’s oyster population as healthy as possible, there are several systems to monitor water in which they are caught, as well as oyster themselves. Agencies like Louisiana Mollskain Shellfish Program Monitor the production of musk and producers need to use shipping tags, which can be used to track specific bags of duplex in the event of outbreak. “Health agencies quickly react to these outbreaks,” called shanider. “If there is any outbreak, they are going to be able to find that exact batch of musk and pull it from the shelf.”
Seep manufacturers are also experimenting with new-to-industry technologies to reduce vibrio infections in raw oyster. Dicinson, in Prests Oyster in Texas, a method called High pressure processing The oyster meat is used to separate the flesh from its shell together and almost eliminates food -borne pathogens such as vibrio bacteria, enhancing the shelf life of the oyster. The result is a raw but safe oyster that is ready to slip, with a low risk of the disease. negative side: Many consumers do not like that HPP process changes raw oyster texture and fresh tasteEven if it is less likely to make them sick.
If you really want to be as safe as possible, then there is a straight solution: just eat cooked oyster. Heat Vibrio kills bacteria, and can eliminate the risk of getting sick within minutes of cooking. CDC recommends Boil or frying oyster in hot oil for three minutes, or fry them in the oven at 450 ° F for 10 minutes To ensure that all bacteria are killed by heat. However, you must ignore urban legends that hot sauce, lemon juice, or alcohol will kill bacteria – none of these are supported by “treatment” research.
