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“同心圆”下的青春之约——“好年华 聚福州”第六届人才大会侧记_我的网站

A |     AI摘要      第六届“好年华 聚福州”人才大会举行，发布全省首个人才服务AI助手“小福星”，签约共建“AI+OPC”创业生态及“青蓝接力”产才培养项目，持续优化全链条人才发展生态。         旗山湖畔，英才荟萃。    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.。17日，“好年华 聚福州”第六届人才大会在福州大学城文化艺术中心举行。

B | 来自五湖四海的院士专家、技能人才、创业人才、青年学子齐聚一堂，在榕城热土上绘就共生共荣的“同心圆”，共赴温情热烈的青春之约。         “青蓝接力”产才培养签约仪式。

C | 记者 林双伟 摄     人才登台     讲述扎根榕城故事     光影流转，乐韵悠扬，“我和福州的故事”人才分享环节中，4名不同背景的讲述人深情讲述扎根榕城的心路历程。既有高校毕业生扎根制造业一线，也有技能人才深耕职教沃土；既有本土科创团队攻坚前沿赛道，也有外籍人才搭建中外友谊桥梁。    福建飞毛腿动力科技有限公司工艺工程师高畅带着3份“邀约”登台，录取通知书、暖心人才政策、企业劳动合同串起一名吉林青年在福州落脚、成长的完整轨迹。“扎根，是我们对福州最真诚的回响。”高畅朴实的话语道出众多来榕青年的心声。

D |     不看出身看本事，技能赛道同样大有可为。福州第一技师学院教师罗建文分享国赛获奖后选择讲台的故事。凭借过硬技术，他从竞赛选手成长为福建省高技能领军人才，在三尺讲台培育产业技能新人，让更多年轻人依靠手艺实现人生出彩。    福建省具福科技有限公司研发总监李许带着团队科创成果亮相，人形机器人“X2”在舞台上灵动起舞。

E | 一批平均年龄28岁的科创青年，在福州政策配套的托举下，潜心攻坚具身智能，让创新想法落地生根。    跨越万里，土耳其人阿拉丁把家安在福州。31年里，他求学、成家、创业，获得中国政府友谊奖，“曾经的我选择了福州，福州也成就了今天的我”。一句地道的“虎纠，丫霸”，赢得全场热烈掌声。    4名讲述人站在舞台中央，发出共同呼声“我们好年华聚福州”，将全场氛围推向高潮。    生态共建     构筑产才融合矩阵     动人的故事背后，是福州实打实的人才培育举措、全方位的平台支撑与创新性的机制升级。本次人才大会聚焦“聚才、赋能、向新”主线，搭建产才对接、科创赋能、人才成长优质平台，持续完善全链条人才发展生态。    为适配新业态、新赛道的新型创业模式，22家在榕高校、产业园区、重点企业、服务机构携手共建福州“AI+OPC”创业生态，整合空间、算力、金融、导师等全方位全链条资源，为广大青年、创业者搭建圆梦舞台、护航创业之路。大会现场，6家单位代表登台亮相。

F |     本次人才大会发布全省首个面向人才服务场景打造的专属AI助手——“小福星”智能体，依托标准化知识库与智能引擎深度对接，实现人才认定、政策申报、服务兑现等事项手机全程办结，让人才服务更高效、更暖心。    产才接力，薪火相传。本次人才大会还举行“青蓝接力”产才培养签约仪式，6个院士专家团队与属地重点企业精准牵手，搭建“院士领衔传技、青年科创跟进”的人才梯队，将高端智力资源精准导入本土产业发展主战场。    以诚纳贤     共同奔赴青春之约     人才大会配套打造的“青蓝接力”主题活动，创新打造师徒结对仪式，师徒互赠象征知识传承、创新接力的“青蓝接力”绶带，搭建起AI领域人才传承、科创接力的优质平台；“AI+OPC”创新产品集市展示16个福州优质人工智能轻量化创新项目，让前沿AI技术、轻量化创业模式可看、可感、可体验。    接下来，福州还将举办“有福青年·从榕启程”赴外引才、“才聚八闽·智汇青榕”2026青年创新创业大赛、“博创八闽”产业项目交流对接福州专场等系列活动。    2021年以来，福州已连续举办六届“好年华 聚福州”人才大会。从引才、育才到留才、用才，福州一路用心呵护、升级服务，持续优化全链条人才支持体系，向海内外传递有福之州求才、敬才、成才的满满诚意，期待更多追梦者把最好的年华写在这片热土上。（记者 颜学辉）。

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