Vibrio is one of the nastier foodborne pathogens, one of the reasons why I don’t go near raw oysters (the other being that I just don’t like them). In 2014, Washington oyster producers dealt with the fallout from over 70 Vibrio cases linked to their products. The illnesses caused beds to be closed for two months and now, according to AP, the WA State Department of Health is proposing rules that would close the harvest areas proactively.
Local shellfish growers support the recommendations, saying the changes would better protect public health without creating hardships for the local industry.
FoodWorld 