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Vibrio vulnificus is one of three pathogenic Vibrio spp. on which FAO and WHO have undertaken risk assessment work. This pathogen is associated primarily with raw oysters but can occur in a variety of seafood products. As well as causing gastrointestinal illness, V. vulnificus can cause primary septicaemia which is a serious and often fatal disease in individuals with chronic pre-existing conditions. This volume provides an approach for undertaking quantitative risk assessment of V. vulnificus in raw oysters. This risk assessment model was also developed to evaluate the effectiveness of various interventions strategies aimed at reducing V. vulnificus levels in oysters and therefore the associated risk of illness.--Publisher's description.

579.843.1 --- 637.56 --- 579.67 --- Vibrio --- Flesh of fish, crustaceans (shellfish) etc. --- Food microbiology --- 579.67 Food microbiology --- 637.56 Flesh of fish, crustaceans (shellfish) etc. --- 579.843.1 Vibrio --- Health risk assessment --- Oysters --- Vibrio vulnificus --- Ostreidae --- True oysters --- Pterioida --- Assessment, Health risk --- Health hazard appraisal --- Health hazard assessment --- Health risk appraisal --- HRA (Public health) --- Human risk assessment --- Medicine, Preventive --- Public health --- Risk assessment --- Environmental health --- Pathogens --- Flesh of fish, crustaceans (shellfish) etc --- Methods --- Risk management