{"id":8497,"date":"2017-06-26T12:58:57","date_gmt":"2017-06-26T16:58:57","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/?page_id=8497"},"modified":"2019-03-20T16:23:11","modified_gmt":"2019-03-20T20:23:11","slug":"making-north-carolina-oysters-safer","status":"publish","type":"page","link":"https:\/\/ncseagrant.ncsu.edu\/coastwatch\/previous-issues\/2016-2\/holiday-2016\/making-north-carolina-oysters-safer\/","title":{"rendered":"Making North Carolina Oysters Safer"},"content":{"rendered":"

By E-CHING LEE<\/h3>\n
\"Froelich

In a North Carolina Sea Grant-funded study, Brett Froelich will examine oysters for two species of “Vibrio,” bacteria that occur naturally in North Carolina’s waters particularly in the warmer months, that can make people sick. Photo by Becky Fitzula\/UNC IMS.<\/p><\/div>\n

Brett Froelich loves to eat raw oysters. Fortunately for him, that\u2019s often a perk of his job.<\/p>\n

His research involves gathering oyster samples from commercial growers. \u201cThe farmers are so proud of them that they usually crack a couple open while I\u2019m there to pick up samples and we usually have a few together,\u201d he says.<\/p>\n

Froelich, a biologist who studies pathogens in shellfish, seeks samples from commercial aquaculture operations and under-dock oyster gardens to better understand the human-health risks of infection from Vibrio<\/em> in oysters.<\/p>\n

\u201cI want to stress that while we are looking at bacteria in these oysters that can make people sick, I just want to highlight that North Carolina oysters are tasty,\u201d Froelich says. \u201cIn fact, our goal though is to make people enjoy them more \u2014 with less risk.\u201d<\/p>\n

He is part of a North Carolina Sea Grant-funded study led by Rachel Noble, a biologist at the University of North Carolina at Chapel Hill\u2019s Institute of Marine Sciences<\/a>. From previous studies, Froelich\u2019s team already has data on Vibrio<\/em> infection from wild oysters. Now they want to compare their findings with oysters from commercial growers and under-dock gardeners.<\/p>\n

Vibrio<\/em> are always present in North Carolina\u2019s waters, especially in warmer months. Some species can cause disease while others are harmless. Froelich is looking for two species of Vibrio<\/em> \u2014 vulnificus<\/em> and parahaemolyticus<\/em> \u2014 that can make people sick, causing\u00a0 gastrointestinal distress, flesh-eating disease and even death.<\/p>\n

\"Froelich

He is seeking oyster samples from commercial and under-dock growers. Photo by Mary Lide Parker\/UNC Research.<\/p><\/div>\n

He seeks to identify environmental conditions and handling processes that might increase the concentration of harmful Vibrio<\/em> species.<\/p>\n

North Carolina\u2019s oysters already are safe to eat, says Shannon Jenkins, section chief of Shellfish Sanitation and Recreational Water Quality<\/a>, part of the N.C. Division of Marine Fisheries<\/a>. His team ensures the safety of North Carolina consumers through efforts such as closing oyster harvests after large rainfall events and educating shellfish dealers and growers on proper handling, harvesting and refrigeration.<\/p>\n

While Vibrio<\/em> is common and occurs naturally in the state\u2019s waters, Vibrio<\/em> infections have traditionally been more common in other states because of higher levels of oyster production in those states and different Vibrio<\/em> populations, he adds.<\/p>\n

Jenkins welcomes this Sea Grant research as a way to make North Carolina oysters even safer to eat. \u201cAny time a study can increase the understanding and awareness of what is in the water and the possible risks, it is a benefit to the growers and consumers,\u201d he says. The risk of illness from consuming raw or partially cooked oysters is greater for certain individuals with existing medical conditions.<\/p>\n

He anticipates that the findings could provide participants and consumers with best-management practices in handling and refrigeration, as well as identifying the time of year when the virulent bacteria are more prevalent. \u201cIt\u2019ll help growers and consumers make more informed decisions,\u201d Jenkins adds.<\/p>\n

Studying Vibrio<\/em> in oysters is complicated and fascinating, Froelich notes. There is a limited amount of space in an oyster for Vibrio<\/em>, and the bacteria compete with each other. \u201cThere\u2019s almost a dance that\u2019s going on with just these bacteria vying for space,\u201d Froelich says.<\/p>\n

\u201cWhat you have are some bacteria in the oyster that are very hard to get rid of, some bacteria that pass through the oyster and never stick, some bacteria come into the oyster and fight their way and find space and cause others to leave,\u201d he explains.<\/p>\n

That\u2019s why Froelich samples the water and the oysters \u2014 what\u2019s in the water might not indicate what is in the oyster.<\/p>\n

To do that, Froelich is looking for under-dock growers to participate in his study. He will sample five oysters, recording water-related and other data.<\/p>\n

Froelich has a personal interest in identifying safe oysters too. His father has health problems that have stopped his consumption of raw oysters. \u201cI would dearly love to have safe oysters for him, and that\u2019s a big part of what keeps me going,\u201d he says.<\/p>\n

\u201cScientists will say the best way to not get infected is not to eat oysters. While yes, that\u2019s true, that\u2019s not, in my opinion, the right way to go. We shouldn\u2019t take something away that\u2019s so enjoyable. Let\u2019s make it safe.\u201d<\/p>\n

Under-dock growers interested in participating in the study can sign up and learn more at froelichlab.com<\/a>.
\nThis article was published in the Holiday 2016<\/a> issue of <\/i>Coastwatch.<\/i><\/p>\n

For contact information and reprint requests, visit ncseagrant.ncsu.edu\/coastwatch\/contact\/<\/a>.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

By E-CHING LEE Brett Froelich loves to eat raw oysters. Fortunately for him, that\u2019s often a perk of his job. His research involves gathering oyster samples from commercial growers. \u201cThe farmers are so proud of…<\/p>\n

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