What is one way to prevent Vibrio foodborne illness?

Using shellfish that is properly "tagged" is an important way to prevent Vibrio foodborne illness because the tags provide critical information about the source of the shellfish and ensure that they have been harvested from approved and safe waters. Proper tagging indicates that the shellfish meet safety standards and helps trace them back to their source, which is essential for monitoring any potential health risks associated with their harvesting.

Shellfish are often associated with Vibrio species, especially when they are harvested from warm, brackish waters during warmer months. Proper tagging helps ensure that consumers are aware of the conditions under which the shellfish were harvested and allows for better regulatory oversight.

In contrast, storing seafood at room temperature or rinsing shellfish with cold water only do not effectively mitigate the risk of Vibrio. Fish sourced from unapproved sources poses a significant risk as well, as these sources may not adhere to safety regulations. Proper tagging helps consumers and food service establishments make informed choices that contribute to food safety.