Vibrio Background > Delaware

Delaware Bay

Delaware Bay
Vibrio parahaemolyticus in Deleware Bay Oysters

Vibrio parahaemolyticus (Vp) in Delaware Bay Oysters at Harvest

Vibrio concentrations in Oysters harvested from bottom waters of Delaware Bay are related to the temperature and salinity. This product uses the Delaware Bay Operational Forecast System (DBOFS) 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 previous 5 days, current day, and out to 48 hrs in the future.

View Model

Vibrio parahaemolyticus in Delaware Bay Oysters, Post Harvest

Vibrio parahaemolyticus (Vp) in Delaware 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.

View Model

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.