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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.。

B | 本文来自微信公众号：新浪财经（ID：sinacaijing），作者：罗宁，题图来自：AI生成近期，多家知名金店宣布上调产品价格，涨幅普遍在10%以上，其中以周大福和老庙黄金等品牌的调价最为引人注目。涨价导致这些金饰品牌的销量短期内暴增，但“不发货”等新闻屡见不鲜。今日，“50克金条订单被拦截买家发声”“金价上涨后50克金条订单被拦截”相关话题纷纷登上微博热搜。据其中一位当事人称，自己在某平台购买金条，订单被无故取消，最终平台只愿意赔偿200元。《BUG》栏目了解到，类似的情况不在少数，首当其冲的品牌是老庙黄金。多位在不同平台购买老庙黄金的用户提及，明明已经买下的金饰却不发货，有的订单甚至已经发货却显示快递退回。对此，官方回应称：没有接收到相关的通知，需要咨询具体的平台店铺。金价上涨，店铺不发货，“金价涨了，老庙黄金不发货！” 一位用户在小红书发帖称，自己在某电商平台下单购买“老庙黄金甄选专营店”的金手镯，该店铺员工称系官方授权店。

C | 在用户拍下之后却没有发货，尽管客服道歉称是因为库房没货，但该用户并不认可这一理由，他表示“价格涨了，就说没货，商家没有信誉。” 无独有偶，还有用户提到，近期自己在另外一家电商平台上购买“老庙官方旗舰店”的足金葫芦摆件、足金大米摆件，明明已经下单，顺丰快递也已经发货，但后续却显示快件被退回。该用户表示“老庙黄金，卖不起别出来丢人。” 《BUG》栏目了解到，在一些电商平台，有不少有关“老庙黄金”店铺都为官方授权店，消费者遭遇到出现下单之后不发货的情况，会将此视为官方行为，而也有不少消费者认为老庙黄金官方对此管控不严会影响其用户口碑。不仅是老庙黄金，用户提及出现类似情况的还有“古福匠珠宝”“菜百”“艾特珠宝工坊”等品牌，而在消费者和官方沟通的过程中，大部分订单都被退款，并且也没有提供合理的赔偿。对此，《BUG》栏目致电老庙黄金官方，客服回应称：“没有接收到相关的通知，要咨询具体的平台店铺。

D | ”当被问及这是否与近期黄金涨价有关时，客服指出“如果说店铺已经发货但被退回这类事情，需要顾客联系店铺问一下具体情况。” 此外，老庙黄金被用户吐槽的并非只有下单后不发货。

E | 今年8月，老庙黄金因产品“吉果乐园”造型“擦边”STAYREAL魔魔胡胡胡萝卜（卜卜），引发消费者困惑与争议。事件曝光后，老庙黄金于8月26日发布致歉信，承认工作失误并向合作方STAYREAL及广大消费者郑重道歉，并公布了具体的补偿方案。

F | “一口价”金饰坐地起价？除了订单履约问题，黄金价格飙涨还引发了黄金饰品定价方式的争议。近期多家知名金店宣布上调产品价格，涨幅普遍在10%以上，其中以周大福和老庙黄金等品牌的调价最为引人注目。周大福方面表示，由于金价持续上涨推高成本，集团计划于10月底提高大部分定价黄金产品的零售价格，预计提价幅度在12%～18%之间。老庙黄金则在10月17日将金饰克价涨至1290元，单日上涨42元，超过了当天周生生（1281元/克）和老凤祥（1280元/克）的价格。而据媒体报道，包括老庙黄金、周大福、周生生、老铺黄金等在内的品牌方都在近期上调了价格。

G | 但在金价上涨背后，最为消费者诟病的是“一口价”黄金饰品价格，有行业人士指出，在金价上涨时，“一口价”产品的调价更为隐蔽和迅猛，往往在消费者不知情的情况下，商品标价已大幅提高。

H | 据小红书部分博主晒出的周大福价格标签，周大福某些“一口价”足金饰品原价74800元，即将在本月调价涨至101600元，涨幅超过35%。如此惊人的涨幅令不少顾客直呼难以接受，质疑品牌在金价飙升时“坐地起价”、趁机牟利。周大福表示，“集团设有机制密切监测金价波动，并适时作出价格调整，以应对市场变化。同时，各圈层消费者对不同黄金产品的需求持续，我们也会继续通过创新设计、优化服务、市场洞察等满足消费者的多元需求，积极开拓新市场。

I | ” 根据全国消协组织受理投诉情况统计，2024年首饰投诉量31525件，同比增长20.57%。主要问题包括网购黄金克重和材质不符以及“一口价”黄金饰品纠纷，多家知名金店如老庙黄金、中国黄金、周大福和老凤祥等均被曝光存在类似问题。对于已经遭遇黄金消费纠纷的消费者，法律界人士提供了维权建议。首先，发生交易纠纷时应尽量与商家协商解决，要求其按照约定履行义务（如发货或更换等值商品）。如果协商不成，消费者可向电商平台投诉，由平台介入调查处理。