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Marine, oyster experts weigh in on Vibrio bacteria, warm waters and safe, sustainable consumption_我的网站

一 |     　　讯 8月21日，国务院新闻办公室举行“开局起步‘十五五’”系列主题新闻发布会，介绍发挥积极财政政策作用，推动经济社会高质量发展有关情况。　　财政部副部长廖岷在会上介绍，“十五五”时期是基本实现社会主义现代化夯实基础、全面发力的关键阶段。

二 |     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.。财政作为国家治理的基础和重要支柱，宏观调控的方向和逻辑要与经济情景相适配。“十五五”时期，财政部将按照党中央、国务院的相关部署，加大财政逆周期调节力度，更加注重提升财政宏观调控的有效性精准性，为稳定宏观经济大盘、促进经济结构调整、推动经济社会高质量发展行稳致远奠定坚实基础。总的看，将加快构建完善政策精准、工具多样、引导有力、协同高效的现代财政宏观调控机制。具体来说，主要有四方面考虑：　　一是注重把握稳中求进工作总基调。一方面，保持宏观政策连续性、稳定性，在更长的周期内对财政资源进行精算和配置。

三 | 另一方面，主动识变应变求变，根据经济发展形势，及时谋划、适时推出增量政策，更好发挥存量政策和增量政策集成效应，以时间换空间。　　二是注重总量与结构并重。

四 | 宏观调控既有总量的考虑，也有结构性的考虑。

五 | 围绕稳增长、稳就业、稳预期政策目标，加大逆周期和跨周期调节，在保持必要赤字规模和支出强度的同时，下力气优化支出结构，集中财力保障国家重大战略任务。

六 | 将更加聚焦投资于人，合理提高公共服务支出占财政支出比重，在满足民生需求中拓展发展空间。也将着力推动区域和城乡协调发展，扎实推进乡村全面振兴。

七 | 将加快推进全面绿色转型，完善多元化投入机制，增强绿色发展动能，等等。　　三是注重供给侧和需求侧协同发力。更好发挥内需对经济增长的“主动力”和“稳定锚”作用，把扩大内需同深化供给侧结构性改革有机结合起来，推动供给与需求实现更高水平动态平衡。重点是统筹用好政府债券、税收、财政贴息、专项资金等政策，将惠民生和促消费紧密结合，促进服务消费提质惠民、商品消费扩容升级，培育打造消费新业态新模式新场景，着力提升居民消费能力；加快建设现代化产业体系，以创新驱动、高质量供给引领新需求。

八 | 　　四是注重政策工具统筹协调。加强财政政策与货币、产业、区域等宏观政策的协同配合，因时因势创新完善政策工具箱，打好政策“组合拳”，提升宏观政策的传导效率和整体效能。比如，将继续聚焦制约经济循环畅通的堵点难点，推动财政金融联动常态长效，以财政资金牵引金融资源，带动社会投资，更好激发消费潜力和投资活力。　　廖岷表示，在谋划实施财政宏观调控的同时，还将坚持以改革增动力、以管理提效能、以化险保安全，提升财政资源配置效率和资金使用效益，更好保增长、促转型，实现经济高质量发展与财政可持续的良性循环。版权申明：凡注有“”或电头为“”的稿件，均为独家版权所有，未经许可不得转载或镜像；授权转载必须注明来源为“”，并保留“”的电头。    。

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