People around the world are eating more and more seafood, and if you’re from the southeastern United States, oysters and other shellfish are a desirable delicacy for many. Most people are aware that eating raw or undercooked seafood can put them at risk for food-related illness, and while they have seen the warnings on restaurant menus, but may not know the specific microbes to blame. This post focuses on what is arguably the most important pathogen found in seafood (which is also on the rise) – Vibrio bacteria.
Julie Prouse, RS
Extension Assistant – FPM
Texas A&M AgriLife Extension Service
Nutrition and Food Science
Texas A&M University
2253 TAMU 118 Cater-Mattil
College Station, TX 77843-2253
979-458-2025
Fax 979-458-2080
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