Vibrio Guidance Models - Delaware Bay
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.
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, 12 KM air temperature predictions.
Vibrio vulnificus (Vv) Occurrence in the Delaware Bay Water
Vibrio vulnificus is notable for its ability to cause serious wound infections from water exposure. Predictive models created from large scale sampling efforts in the Chesapeake from 2007-2010 are forced with the Delaware Bay Operational Forecast System (DBOFS) to provide the probability of occurrence of this potential pathogen throughout the Bay. As with other products, a daily average prediction is provided for the previous 5 days, current day, and 48hrs in advance. Current sampling efforts with the Delaware Bay River Commission and Delaware Department of Natural Resources and Environmental Concern are being conducted to validate this experimental model.
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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.