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Marine, oyster experts weigh in on Vibrio bacteria, warm waters and safe, sustainable consumption_我的网站

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A | That little asterisk on a menu at restaurants serving fresh oysters on the half shell indicates the health risk for potential foodborne illness when consuming raw or undercooked shellfish.While that warning may not deter some oyster lovers, recent headlines about sickness and death related to Vibrio -- a potentially deadly bacterial species found in raw shellfish and seawater that can cause symptoms in humans ranging from diarrhea to life-threatening infections -- have prompted questions about how climate could potentially cause environmental changes in waters where the briny bivalves are bred, in turn making them potentially more risky to consume."The shellfish industry in the U.S. is managed very well as far as food safety goes," aquaculture and oyster expert Pete Malinowski told "Good Morning America." "It's much more about the people involved -- the fresh, well-prepared, well-cared-for oysters are going to be almost entirely safe to eat all the time. It's always been possible to get sick from eating raw oysters, it's just incredibly rare. If the oysters are handled properly throughout the chain of custody, then it's near zero percent chance of getting sick."Malinowski, executive director of the Billion Oyster Project, grew up farming oysters with his family on the Fishers Island Oyster Farm, long before he launched his aquaculture education and oyster restoration efforts at the New York Harbor School."In order to open an area up to shellfishing there's a series of water quality tests that happen over a long period of time, and what they're looking for primarily are fecal coliform. Any concerning levels of fecal coliform at any point during the testing, then those waters won't be open to shellfishing," Malinowski explained. "That's how we can all rely on the oysters that get to market in the U.S. being safe for consumption."Malinowski, who also works with dozens of top culinary restaurant partners to collect and recycle oyster shells for reef restoration, noted that negative side effects from eating shellfish stem from the absence of two factors: "a healthy environment for oysters, and then a healthy environment for people who are eating the oysters to be food."

How water temperature affects oysters

As cases of the more dangerous Vibrio vulnificus in particular have increased, health authorities, including the National Centers for Environmental Information, have seen the prevalence of the bacterial species increased by rising water temperatures."There's definitely a link between water temperature and the bacteria we're talking about. Vibrio vulnificus is present everywhere, all the time, but it has the ability to multiply at higher temperatures," Malinowski explained. Those higher temperatures can come not just from warmer water but also from the food-handling and processing environment."I wouldn't say that it's dramatically worse now than it was, but it is linked to water temperatures and so as water temperatures continue to rise that could be a slow signal," Malinowski further noted. "It happens pretty gradually and a degree or two probably isn't going to make that big of a difference.""Water temperature directly affects an oyster's metabolism, growth rate, and reproduction cycle," international oyster expert Julie Qiu, co-founder of Oyster Master Guild, told "Good Morning America." Her organization describes itself as "an international network of oyster enthusiasts" who are "committed to advancing oyster appreciation and service standards through education, training, and community.""In North America," Qiu said, "the Eastern oyster that's native to the Atlantic coast has a fairly wide temperature range. When water temperature rises, the oyster is able to grow faster if there's sufficient food -- algae -- in the water. When the water temperature drops below 40 degrees Fahrenheit, the oyster stops eating and begins to hibernate."

Understanding and ensuring biosecurity of oyster environments

From a biosecurity standpoint, Malinowski explained that "strains of Vibrio that are prevalent on the West Coast -- that have learned to survive and reproduce and thrive in a much colder environment -- are different than the strains that are prevalent on the East Coast."When it comes to Billion Oyster Project's shell collecting and recycling, for example, Malinowski said "there's a lot of rules in place to prevent us from introducing any soft tissue or organisms off the shell that's going into the harbor in New York City. And that's a hard and fast rule biosecurity-wise nationwide that keeps those systems separate, because the strains of bacteria are different and specific to different temperatures, the risk isn't as connected to water temperature region to region."Billion Oyster Project adds oyster the shells back into their natural habitat not only for reef restoration but also to create to sustain new beds for the mollusks to grow and, in turn, naturally filter and remove pollutants from the sea. Malinowski and the team keep the recycled shells out of the water and exposed to the elements for at least six months while the temperature is over 50 degrees to ensure they are pristine for restoration efforts."None of the shells we collect from restaurants will touch the water ... within a year of them coming from the restaurant," he said. "In that way we can be very confident that nothing that was alive on those shells when they got to the restaurant is still alive when we're putting [them] in the water."

Vibrio bacteria and potential risks of vibriosis

"The risk of contracting a life-threatening vibriosis infection from eating oysters for a healthy adult is extremely rare," Qiu said, echoing Malinowski's sentiments. "Immunocompromised or immune-suppressed individuals must know that they are more at risk of getting vibriosis and experiencing complications from vibriosis than the average healthy person. For those individuals, I would recommend simply eating cooked oysters to minimize risk."Typically U.S. deaths related to vibriosis are more common in Gulf Coast states, but rare in East Coast states. Individuals who are more at risk of serious infection include people with liver disease, people with hemochromatosis (an inherited order causing iron overload in the blood), and immunocompromised individuals. In response, the Centers for Disease Control and Prevention issued a health advisory to warn doctors, laboratories and public health departments to be on the lookout for these infections.Vibrio bacteria cause an estimated 80,000 illnesses each year in the U.S., according to the CDC. In particular, Vibrio vulnificus can lead to life-threatening infections. Between 150 and 200 such infections are reported to the CDC every year, with about one in five infected people dying, often within a day or two of becoming ill, the agency said.While this information can serve as a useful warning for more vulnerable diners, Qiu reiterated that oysters offer "tremendous benefits to our health and the environment." Even the Cleveland Clinic has noted the benefits of key nutrients found in the shellfish.

Tips to enjoy all the benefits of eating oysters

While Qiu reiterated that "no raw food can be guaranteed to be bacteria-free, including oysters," she said that "there are many things to do to minimize risk.""In a restaurant, do not order raw oysters that have been pre-shucked," she suggests. "Ideally, they should be shucked on demand. The key sign to look for is front-of-restaurant oyster shucking with visible display of oysters on ice.""Know which oysters you order. Keep track of the names and production locations. Be wary of any restaurant that cannot tell you where the oysters come from," Qiu continued, encouraging diners to "ask to see the shellfish tag, which is tagged on every bag or box of oysters, that tells you harvest date and location.""You often get the best value and quality when you buy oysters directly from the farmer either at your farmers market or online," Qiu said, adding that "many oyster farms now ship oysters via FedEx and UPS."Ultimately, Qiu reminded consumers to "use common sense: do not order oysters in places that have no business serving live shellfish, particularly if they do not appear to have any cold storage or refrigeration."Many oyster connoisseurs suggest enjoying oysters in months ending with "r" because, as Qiu said, "fall to spring would be considered safer as water temperatures are cooler, as well as oysters grown more north."Malinowski hailed oysters as "the most sustainable form of protein production that exists" -- along with other bivalves including mussels, scallops and clams -- because they provide major ecological benefits such as water filtration and habitats for other animal species. These benefits have also been touted by organizations such as One Earth, a nonprofit organization working to accelerate collective action to solve the climate crisis.Malinowski added, "The only reason those oyster farms exist is because people are eating the oysters. So by consuming shellfish, you're actually having a net-positive impact on coastal environments."So the next time there's an opportunity to enjoy an oyster happy hour or a raw seafood tower, Malinowski reminded that it's more about how those oysters have been handled versus where they came from."Make sure you get oysters from a place that sells a lot of oysters and knows what they're doing," he declared.ABC News' Mary Kekatos contributed to this report.。

文 | 陶欣月只靠轻轻一指，一个来自WNBA的球员就成了近期互联网梗图、表情包的常驻嘉宾。每当有网友想要「小发雷霆」时，就派出她作为自己的首席「代指」人。这个动作，第一次出圈是在6月22日的WNBA赛场。不妨直接看现场原图：那天，印第安纳狂热以86-77击败菲尼克斯水星。第四节，凯特琳·克拉克（Caitlin Clark）和德万娜·邦纳（DeWanna Bonner）因激烈的身体对抗而发生冲突，克拉克队友索菲·坎宁安（Sophie Cunningham）很快走了上来，直接站出来和邦纳正面对上。接下来，坎宁安和邦纳两个人互相指向对方，紧张的局势随后被队友拉开。但坎宁安一边被往回带，一边继续面无表情伸手指着邦纳，持续了22秒。

B | 这不是坎宁安第一次在克拉克卷入身体对抗后站出来。2025年，克拉克在和杰西·谢尔顿（Jacy Sheldon）发生冲突后，坎宁安就曾用一次被许多球迷视为「替队友出头」的强硬犯规，被开玩笑称为「保镖」。

C | 本来是再寻常不过的维护队友行为，但这次不同——因为这一指，坎宁安彻底出圈了。先是铺天盖地的动图、评论，再是网友们各种形式的二创，甚至在近期拉斯维加斯UFC 329现场，坎宁安被邀请到现场复刻这个经典画面。图源：坎宁安社媒一个简单的伸手指人动作，为什么会在不到三周时间里一路火到篮球场之外，变成谁都认识的网络梗？首先便是这个动作足够直白。比起推搡、拉拽，或者难以听清的口角，伸手指人几乎没有理解门槛。

D | 它足够简单，也足够明确。你不需要知道前因后果，就能瞬间感知那种不满的情绪。

E | 正因如此，它很容易脱离比赛，被复制到体育、娱乐甚至日常生活，成为一种可以不断套用的情绪表达模板。除了易于理解和传播之外，指人动作的爆红的另一大重要原因还在于它恰好发生在凯特琳·克拉克身边。过去一年，克拉克不只是狂热队的核心，也成了整个WNBA流量、讨论中心之一。在比赛的收视率、讨论度都因她而大涨的同时，围绕她的人更容易进入公众视野，她的队友坎宁安就是典型例子。然而，当人们关注重心从「看球」持续倾斜向「看球员」时，WNBA的舆论生态也发生着巨大变化。直观现象便是，以知名球星为中心，球员在场上会被球迷简单划分自己人或对面的人。球场上的争端，本该由裁判和规则解决，留在场内。但在这种二元生态下，质疑、歧视甚至是仇恨，都有可能蔓延至赛场之外。近日，水星队队员阿丽莎·托马斯（Alyssa Thomas）就因另一个与克拉克相关的争议动作，在赛后还接连收到带有种族歧视言论以及威胁家人生命安全的短信。比赛中阿丽莎因为这个动作受到了处罚克拉克和狂热主教练斯蒂芬妮·怀特（Stephanie White）都先后谴责了这种越过比赛本身的人身攻击和生命威胁。联盟随后也重申，任何形式的仇恨和骚扰都不可接受，并再次强调对球员的保护措施。无论是为队友站出来的保护者，还是对手，这些标签都只是互联网从球员们身上提取出来的一个切面。因为WNBA持续火热的舆论环境，一个来自赛场的手势，拥有了一段远超比赛本身的生命。