Effect of Gear Type on Vibrio spp. Levels in Farm-Raised Oysters (Crassostrea virginica) after Routine Handling and Resubmersion

What is it about?

Routine handling practices used by oyster farmers increase the public health risk from pathogenic Vibrio bacteria. Farmers can mitigate this health risk by resubmersing their oysters in the water after handling, allowing excess bacteria to be purged from the oyster. We found that the oysters require 7 to 14 days of resubmersion after routine handling to allow elevated bacterial levels to return to ambient levels.

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