Changing Climate Brings Changes in Local Oyster Industry

Vibrio parahaemolyticus is a bacteria native to North Atlantic waters. When ingested—usually through raw oysters—it makes people sick. Over the past several years, the number of reported cases of Vp have increased, but scientists and growers aren’t sure why. This week on the Local Food Report, Elspeth Hay talks with the President of the Massachusetts Aquaculture Association and an oyster grower from Barnstable about potential reasons for the apparent increase in the occurence of vibrio illnesses, and what local oyster growers are doing to keep their product safe.

To learn more about the local oyster industry, check out the following from the Local Food Report archives:

Wintering Oysters in the Root Cellar

Tumbling Oysters

And there’s more on Vibrio on Elspeth’s blog, Diary of a Locavore.