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FSHN-09-02, a 3-page fact sheet by Anita C. Wright, Renée Goodrich Schneider, Michael A. Hubbard, and Keith R. Schneider, answers questions about this illness associated with eating raw oysters, describes how to receive and store seafood and shellfish, and explains how to prevent infection in high-risk individuals. Includes references. Published by the UF Department of Food Science and Human Nutrition, July 2009.
FSHN09-02/FS147: Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus (ufl.edu)
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Centers for Disease Control and Prevention (CDC), Division of Bacterial and Mycotic Diseases. Vibrio vulnificus. Retrieved March 30, 2009 from http://www.cdc.gov/nczved/dfbmd/disease_listing/vibriov_gi.html.
Centers for Disease Control and Prevention, Division of Emergency Preparedness and Response. 2005. Vibrio vulnificus After a Disaster. Retrieved July 29, 2009 from http://www.bt.cdc.gov/disasters/vibriovulnificus.asp.
US Department of Health and Human Services. 2005 FDA Food Code. Retrieved March 30, 2009 from http://www.cfsan.fda.gov/~dms/fc05-toc.html.
Clemson Extension. Home and Garden Information Center. Last date of access: 30 March 2009. http://hgic.clemson.edu.
Jones, M.K. and J.D. Oliver. 2009. Vibrio vulnificus: Disease and Pathogenesis. Infect. Immun. doi:10.1128/IAI.01046-08. https://doi.org/10.1128/IAI.01046-08