{"id":21412,"date":"2024-05-07T12:35:54","date_gmt":"2024-05-07T16:35:54","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/?post_type=tribe_events&p=21412"},"modified":"2024-05-07T12:35:54","modified_gmt":"2024-05-07T16:35:54","slug":"eliminating-and-reducing-risks-of-vibrio-illnesses","status":"publish","type":"tribe_events","link":"https:\/\/ncseagrant.ncsu.edu\/event\/eliminating-and-reducing-risks-of-vibrio-illnesses\/","title":{"rendered":"Eliminating and Reducing Risks of Vibrio Illnesses"},"content":{"rendered":"
The objective of this NC Sea Grant – organized webinar is to inform foodservice establishments about the risks of contracting Vibrio illnesses and how to eliminate or reduce risks to non-threatening levels.<\/p>\n
Discussion will include:<\/p>\n
What is Vibrio and why is it harmful to humans with Dr. Cathy Liu
\nThe role of Shellfish Sanitation Programs in preventing shellfish-borne illnesses with Valerie Wunderly, NC Shellfish Sanitation Branch of the NC Division of Marine Fisheries.
\nHandling and Cooking Raw Shellfish with Barry Nash, NC Sea Grant
\nThe Public-Health Response to Foodborne-Illnesses Complaints with Molly Fulwood, environmental health specialist with the Carteret County, NC Department of Health.<\/p>\n
All webinars will be recorded and made available to trainers afterward.<\/p>\n