Oysters can be risky to eat raw, but what microbes are actually responsible? Is there more to it than just chance? In this episode, I talk with Dr. Rachel Diner, Assistant Professor at the University of Memphis researching aquatic microbes, to find out.
Here, we discuss the hidden world of bacteria in oysters, exploring the roles these organisms play in the environment and their impact on human health. Our conversation digs into the complexities of Vibrio bacteria and the environmental conditions that influence their prevalence, but it’s also full of practical advice.
Listen to the episode to learn how there’s a lot more to the story when it comes to oysters and the bacteria they harbor.
Topics covered in this episode:
How Rachel got interested in microbiology and became an Assistant Professor researching aquatic microbes at the University of Memphis
How we get sick from oysters and what microbes are involved
Can you tell if oysters will make you sick from smelling them?
How does Vibrio get into oysters?
How much Vibrio will make us sick?
The roles of Vibrios in the environment
How environmental factors (water temperature, salinity, and nutrient levels) influence the prevalence and virulence of microbes in oyster populations
Are there certain times of year when it’s safer to eat oysters? (Only months that end in R)
Rachel’s advice as a microbiologist when it comes to oysters
Microbiology misconceptions
Shifts in the field of non-model systems’ microbiomes
At-home microbiology activity: Winogradsky columns (learn some helpful tips on running these columns)
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