Vibrio Background > Chesapeake Bay

Chesapeake Bay

Chespeake Bay
Model showing Concentration of V. parahaemolyticus in Chesapeake Bay Oysters

Vibrio parahaemolyticus (Vp) in Chesapeake Bay Oysters at Harvest

Vibrio concentrations in Oysters harvested from bottom waters of Chesapeake Bay are related to the temperature and salinity. This product uses the Chesapeake Bay Operational Forecast System to force a statistical model (USFDA 2005) to predict expected concentrations of Vp at the time of harvest. Daily average predictions are provided at 0.2 – 5 km resolution for the mainstem and tributaries for the previous 5 days, current day, and out to 48 hrs in the future.

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Model showing Post-Harvest Concentration of V. parahaemolyticus in Chesapeake Bay Oysters

Vibrio parahaemolyticus (Vp) in Chesapeake Bay Oysters, Post-Harvest

Once an oyster is harvested, Vp will continue to grow within the organism until it is placed under refrigeration and cooled to 50°F. This model takes the average daily concentration at time of harvest (see above) and calculates additional accumulation of Vp based on air temperature. The model begins at sunrise each day and projects post harvest growth out to 10 hours based on regionally adjusted, 1 KM air temperature predictions.

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As a work in progress, current Vibrio models displayed here are considered experimental products, and thus NOAA will not be held liable from issues arising from their interpretation and use.