Virginia research team finds increased salinity kills vibrio

A research team from the Virginia Institute of Marine Science has found that moving oysters to saltier water can lower the amount of Vibrio Vulnificus in the oysters.
Vibrio vulnificus is implicated in fewer than 20 deaths in the U.S. each year.
Researchers, along with oyster harvesters in the Chesepeake Bay moved farmed oysters from one relatively low- and two moderate-salinity sites to the seaside of Virginia's Eastern Shore, where waters are close to full ocean salinity.
Their molecular studies showed that exposure to salty water decreased Vibrio vulnificus levels substantially.
They also found that the shift from fresher to saltier water has little effect on oyster health.
The study was undertaken because of fear that the FDA will require post harvest treatment in the future – something the industry does not want to do because of the high costs.
The oyster industry in the Gulf of Mexico is already struggling under increased federal regulations.
Researchers say the study was very limited but could lead to a less costly treatment to Vibrio than post harvest processing.


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