IFAS Extension
Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
, Renée Goodrich-Schneider, , andKeith Schneider
Release Date: 9/2/2025
Agriculture
Abstract
Answers questions about foodborne illness from Vibrio vulnificus, which is associated with eating raw oysters, describes how to receive and store seafood and shellfish, and explains how to prevent infection in high-risk individuals.
About this Publication
This document is FSHN09-02, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date July 2009. Revised Octobe 2015 and April 2025. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication.
How to Cite
Wright, A. C., Goodrich Schneider, R. M., Hubbard, M. A., & Schneider, K. R. (2009). Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus. EDIS, 2009(9). https://doi.org/10.32473/edis-fs147-2009
Authors
Anita C. Wright
former associate professor of food microbiology, Department of Food Science and Human Nutrition
Renée Goodrich-Schneider
Specialist
University of Florida
professor, food science, and chair, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL
Michael A. Hubbard
former student, Department of Food and Resource Economics
Keith Schneider
Specialist
University of Florida
professor, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL