For the past 25 years, researcher Stephen Jones has tried to understand the threat that bacteria may pose to oysters in New Hampshire's Great Bay estuary. He often couldn't get funding to study the problem. But that is beginning ...
Environment
Dec 4, 2016
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Rising global temperatures are clearly linked to increasing waterborne food poisoning, particularly from eating raw oysters, along with other nasty infections, a new study shows.
Cell & Microbiology
Aug 9, 2016
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Vibrio parahaemolyticus caused an outbreak of food poisoning in Maryland in 2010. The pathogen strain sequenced from patients proved to be the same strain as one of those found in raw oysters from local restaurants, strong ...
Cell & Microbiology
Apr 6, 2016
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According to the Centers for Disease Control, about one in six Americans gets food poisoning each year. Additionally, virus infection risks from consumption of raw oysters in the U.S. are estimated to cost around $200 million ...
Cell & Microbiology
Apr 30, 2013
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(Phys.org) —Oregon State University has improved an old method of making oysters safer to eat so that more bacteria are removed without sacrificing taste and texture.
Cell & Microbiology
Mar 8, 2013
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(PhysOrg.com) -- The April 2010 Deepwater Horizon oil spill in the Gulf of Mexico and the waves of tar balls deposited on the beaches shortly thereafter prompted the National Oceanic and Atmospheric Administration to produce ...
Environment
Mar 26, 2012
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(PhysOrg.com) -- The oyster lover’s axiom of edibility -- that this shellfish is safest to eat in any month with an 'r' in it -- may soon become somewhat of a culinary anachronism, thanks to a new food-safety test developed ...
Biochemistry
Oct 14, 2009
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