Brett Froelich loves to eat raw oysters. Fortunately for him, that\u2019s often a perk of his job.<\/p>\n\n\n\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\n\n\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\n\n\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\n\n\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\n\n\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  gastrointestinal distress, flesh-eating disease and even death.<\/p>\n\n\n\n