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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.。兄弟们，2026年奈史密斯篮球名人堂完整名单正式公布，本届一共9位入选者，覆盖球员、教练、裁判多个领域。其中包含德安东尼、里弗斯两大知名主帅，还有光头名哨克劳福德，而本届唯一入选的前NBA球员，就是球迷熟悉的“小霸王”斯塔德迈尔。这份名单公布之后，全网球迷引发热议，连斯塔德迈尔都能入选名人堂，常年被调侃成名人堂守门员的麦迪，是不是彻底被冤枉了？到底谁才是真正的名人堂门槛球员？我们先从生涯履历和赛场经历做直观对比，两名球员职业生涯都没有拿到NBA总冠军。麦迪生涯末期加盟马刺，仅以替补身份随队打过一次总决赛，最终遗憾落败。斯塔德迈尔巅峰期效力太阳，以球队主力身份带队两次打进西部决赛，始终无缘总决赛舞台。再看双方生涯核心数据，麦迪职业生涯一共出战938场常规赛，场均可以拿到19.6分5.6篮板4.4助攻，生涯总得分18381分，总篮板5276个，总助攻4146次。季后赛阶段，麦迪出战50场，场均数据稳定在22.2分5.7篮板5助攻，季后赛得分效率比常规赛更高。斯塔德迈尔职业生涯一共出战846场常规赛，场均可以拿到18.9分7.8篮板1.2盖帽，生涯总得分15994分，总篮板6632个，总盖帽1054次。季后赛阶段，小斯出战78场，场均可以拿到18.7分7.4篮板1.3盖帽，季后赛整体表现相比常规赛有小幅下滑。荣誉层面的差距，同样十分明显。麦迪生涯累计7次入选全明星，7次入选最佳阵容，其中包含2次一阵、3次二阵、2次三阵，同时手握2次得分王荣誉，还是联盟少见的连续两届得分王。斯塔德迈尔生涯累计6次入选全明星，5次入选最佳阵容，其中包含1次一阵、3次二阵、1次三阵，职业生涯从未拿到过得分王、篮板王、盖帽王这类个人单项硬核荣誉。不管是荣誉数量、荣誉含金量，还是常规赛场均、总数据、季后赛表现，麦迪都全方位领先小斯。除此之外，麦迪拥有NBA历史级名场面，35秒13分的神迹至今无人能够复刻，是公认的篮球经典时刻，自带极高的生涯知名度和影响力。反观斯塔德迈尔，职业生涯没有标志性经典名场面。他巅峰期的高光表现，大多依托纳什的顶级传球体系，换做同档次内线球员搭配纳什，也能打出相近效果，个人独有的赛场统治力并不突出。结合所有对比可以得出结论，斯塔德迈尔成功入选2026名人堂之后，正式取代麦迪，成为联盟新一代名人堂“守门员”。很多球迷疑惑，履历相对平庸的小斯，为何能够顺利登上名人堂？这就要结合名人堂完整入选规则来看，整个流程分为三步。第一步是现役或退役名人堂成员进行提名，第二步是初选环节，9人评审团投票，得票满6票即可晋级候选人名单，第三步是终审环节，25人终审团投票，得票满18票就能正式入选名人堂。这个规则有一个核心特点，球员初选晋级之后，不会取消候选人资格，就算当年终审落选，后续每一年都能持续参与投票。

B | 这也就意味着，只要熬够年限，大概率能等到达标票数，入选随机性很强，严格程度远不如NBA官方荣誉评选。不过斯塔德迈尔的守门位置，大概率坐不长久。和他同期通过初选的候选人里，还有他的前太阳队友马里昂。马里昂生涯仅有4次全明星、2次最佳阵容三阵，场均数据稳定在15分8篮板左右，整体生涯成色不如小斯，今年卡在终审环节未能入选。