1. Agricultural and Horticultural Enterprises

3. Natural Resources and Environmental Quality

VOGs are recycled oyster shells from local restaurants strung together on a rope or wire and suspended from a dock or seawall to create surfaces for juvenile oysters (also known as spat or oyster larvae) to attach and develop. We hear a lot about sea grasses in Tampa Bay, but there’s another player in the [&#8230;]

<figure id="attachment_10323" aria-describedby="caption-attachment-10323" style="width: 291px" class="wp-caption alignright"><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/oyster-reef_GSI.jpg"><img decoding="async" fetchpriority="high" class="wp-image-10323 " title="Gulf Shellfish Institute" src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/oyster-reef_GSI-300x225.jpg" alt="An oyster reef in Tampa Bay showing clear waters with some oysters submerged under the water and some sticking out above the water with green vegetation in the background as the shoreline with blue skies and white clouds above." width="291" height="218" /></a><figcaption id="caption-attachment-10323" class="wp-caption-text">An oyster reef in Tampa Bay.</figcaption></figure>
<p><strong>VOGs are recycled oyster shells from local restaurants strung together on a rope or wire and suspended from a dock or seawall to create surfaces for juvenile oysters (also known as spat or oyster larvae) to attach and develop.</strong></p>
<p>We hear a lot about <a href="https://tbrpc.org/seagrasses-storymap/" rel="noopener">sea grasses</a> in Tampa Bay, but there’s another player in the game, oysters! In fact, <a href="https://myfwc.com/wildlifehabitats/profiles/invertebrates/oysters-eastern/" rel="noopener">Eastern oysters</a> (<em>Crassostrea virginica</em>) play a critical role in the presence or absence of sea grasses. The opposite is true too. Oysters are known for being amazing filters, helping to clean and clear up our waters. The clearer water oysters produce allows more sunlight to penetrate the water, therefore providing more sunlight for the seagrasses that need it. Seagrasses on the other hand do a remarkable job capturing carbon, helping to lessen the effects of more acidic waters we are seeing with increases in carbon dioxide. It’s a win-win!</p>
<h3>More on why oysters are awesome:</h3>
<ul>
<li>Oysters provide critical habitat for juvenile fish, birds, crabs, shrimp, sponges, worms and more!</li>
<li>They are an essential food source for a variety of birds, invertebrates and fish</li>
<li>Not essential, but oysters are a food source for us too (if you like them, which is not me)</li>
<li>Oyster shell can be repurposed into roads, cement and other substrate products</li>
<li>Oyster reefs can slow down wave action, helping to prevent shoreline erosion</li>
<li>One oyster can filter 3 to 12 gallons of water per day!</li>
</ul>
<h5>Tampa Bay and the Gulf can be cleaner and healthier as we support more oysters to grow.</h5>
<figure id="attachment_10325" aria-describedby="caption-attachment-10325" style="width: 300px" class="wp-caption alignleft"><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/mining-oyster-ship.jpg"><img decoding="async" class="wp-image-10325 size-full lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="A black and white photo showing an oyster shell dredging operation with large heavy dredging equipment behind a boat or platform supporting a large mound of oyster shell." width="300" height="158" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/mining-oyster-ship.jpg"></a><figcaption id="caption-attachment-10325" class="wp-caption-text">A dredge loads oyster shell in Tampa Bay. Reprinted with permission from the Florida Anthropological Society’s publication “Submarine Shell Deposits of Tampa Bay.”</figcaption></figure>
<h3>Looking back and looking forward:</h3>
<p>Tampa Bay has seen a dramatic decline in oysters, an often overlooked story. The importance and abundance of oysters to native people is evident through <a href="https://www.merriam-webster.com/dictionary/midden#:~:text=Kids%20Definition-,midden,where%20prehistoric%20humans%20once%20lived" rel="noopener">middens</a> (mounds of used shell) along the shorelines of Tampa Bay (ever been to the mound at Philippe Park?). And believe it or not, areas such as Papys Bayou, the Little Manatee River and portion of Old Tampa Bay supported a thriving oyster industry through the mid-1900s. The area once supported 2,000 acres of oyster reefs, with the latest survey showing only 171 acres remaining, an 85% decline. As the Tampa Bay Watershed is home to millions of residents, and growing, our impacts to water quality (and therefore oysters) are likely to increase.</p>
<h3></h3>
<h3></h3>
<h3>Why oysters populations are declining:</h3>
<ul>
<li>Altered freshwater flows from tidal tributaries due to altered land uses upstream</li>
<li>Reduction in habitat from dredge and fill construction activities and mining of oyster shells</li>
<li>Loss of viable surfaces to establish oyster reefs due to build up of sediments</li>
</ul>
<h3>Who is working on this?</h3>
<figure id="attachment_10327" aria-describedby="caption-attachment-10327" style="width: 316px" class="wp-caption alignright"><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOGs_GSI.jpg"><img decoding="async" class="wp-image-10327 " title="Gulf Shellfish Institute" src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOGs_GSI-300x300.jpg" alt="Young woman wearing sunglasses and a maroon t-shirt holding up two vertical oyster gardens, one in each hand while smiling" width="316" height="316" /></a><figcaption id="caption-attachment-10327" class="wp-caption-text">A community scientist holding up two vertical oyster gardens.</figcaption></figure>
<p>The <a href="https://www.gulfshellfish.org/" rel="noopener">Gulf Shellfish Institute (GSI)</a> has partnered with <a href="https://sfyl.ifas.ufl.edu/pinellas/" rel="noopener">UF/IFAS Extension Pinellas County</a> and others to help build and install vertical oyster gardens throughout the Tampa Bay watershed.</p>
<p>VOGs are essentially mini oyster reefs that can have significant local benefits for our local waters and wildlife. Whether you have a dock or not, you can contribute to the growing VOG community.</p>
<h2>How you can help our oyster populations to increase:</h2>
<h3>Don’t have a dock? You can become an Estuary Educator:</h3>
<p><strong>Estuary Educators</strong> commit to hanging a VOG proudly from their front porch, patio, or anywhere they like. They then educate their family, friends, and fellow community members on the importance of oysters and VOGs as a restoration tool being used in Tampa Bay and the Gulf. This is a great option if you don’t have water access to deploy your own VOG, but still want to spread awareness about oyster restoration efforts in Tampa Bay!</p>
<h3>Have a dock? You can become an Oyster Ambassador or Shellfish Scientist:</h3>
<figure id="attachment_10329" aria-describedby="caption-attachment-10329" style="width: 300px" class="wp-caption alignleft"><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOGs-hanging-on-dock_GSI.jpg"><img decoding="async" loading="lazy" class="wp-image-10329 size-medium lazyload" title="Gulf Shellfish Institute" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Several vertical oyster gardens hung from docks with the majority of the oysters showing above the water line." width="300" height="248" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOGs-hanging-on-dock_GSI-300x248.jpg"></a><figcaption id="caption-attachment-10329" class="wp-caption-text">Vertical oyster gardens strung along a dock.</figcaption></figure>
<p><strong>Oyster Ambassadors</strong> commit to installing at least one VOG from their own personal dock or seawall for a minimum of 12 months. During that time, GSI scientists will check in with Oyster Ambassadors at 6- and 12-months post-installation to collect wet weights of the VOGs and water quality measurements. This information will be used to help scientists determine which water quality measurements, such as temperature, salinity, and dissolved oxygen, are most important for VOG success.</p>
<p><strong>Shellfish Scientists</strong> commit to all of the responsibilities of our Oyster Ambassadors, but become the scientists themselves! In addition to allowing GSI scientists record VOG wet weights and water quality measurements at 6- and 12-months post-deployment, Shellfish Scientists will take photos of their VOGs quarterly and upload them to iNaturalist. Shellfish Scientists will be given an ID sheet with all the organisms that may be present on their VOGs to assist them with identifying the species present.</p>
<p>&nbsp;</p>
<p><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOG_SocialMedia-02-1024x1024_tampa-bay-watch.png"><img decoding="async" loading="lazy" class="All Rights Reserved alignnone wp-image-10337 lazyload" title="Tampa Bay Watch" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Graphic showing initial installation of two vertical oyster gardens hanging from dock. Text reads, &quot;Veritcal oyster gardens (VOGs) are made of recycled oyster shell from local restaurants, and are suspended from docks to create a hard substrate to which juvenile oysters can attach and develop." width="300" height="300" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOG_SocialMedia-02-1024x1024_tampa-bay-watch-300x300.png"></a><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOG_SocialMedia-03-1024x1024_Tampa-Bay-Watch.png"><img decoding="async" loading="lazy" class="All Rights Reserved alignnone wp-image-10331 lazyload" title="Tampa Bay Watch" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Graphic showing growth of two vertical oyster gardens hanging from dock after on year post installation with a crab and other fish species swimming nearby. Text reads, &quot;Oysters are a food source for birds and fish. Many small fish, crabs, shrimp and other critters live among the oysters and provide food for large fish and wildlife.&quot;" width="300" height="300" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOG_SocialMedia-03-1024x1024_Tampa-Bay-Watch-300x300.png"></a><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOG_SocialMedia-04-1024x1024_tampa-bay-watch.png"><img decoding="async" loading="lazy" class="All Rights Reserved alignnone wp-image-10335 lazyload" title="Tampa Bay Watch" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Graphic showing growth of two vertical oyster gardens hanging from dock after 3-5 years post installation with snook and other fish species swimming nearby. Text reads, &quot;Oysters are natural filters, cleaning up to 2-5 gallons of water per hour. more oysters means a cleaner bay!&quot;" width="300" height="300" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/VOG_SocialMedia-04-1024x1024_tampa-bay-watch-300x300.png"></a></p>
<p><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/IMG_4184-2-1024x1024_tampa-bay-watch.jpg"><img decoding="async" loading="lazy" class="All Rights Reserved alignnone wp-image-10339 lazyload" title="Tampa Bay Watch" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Vertical oyster garden strung on rope with approximately 20 oyster shells hanging vertically on top of one another. Image taken on dock with water in the background and dock in the foreground." width="300" height="300" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/IMG_4184-2-1024x1024_tampa-bay-watch-300x300.jpg"></a><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/vog-strand-old-new-md-1-e1705870426284-1024x1024_Tampa-Bay-Watch-1.jpg"><img decoding="async" loading="lazy" class="All Rights Reserved alignnone wp-image-10343 lazyload" title="Tampa Bay Watch" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Two vertical oyster gardens hanging from dock after approximately one year showing growth of oysters. VOG on the right shows significant growth of oysters, making it appear much wider than the original VOG in the previous image. Oysters are shown mostly above the water. " width="300" height="300" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/vog-strand-old-new-md-1-e1705870426284-1024x1024_Tampa-Bay-Watch-1-300x300.jpg"></a><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/Screenshot-2024-01-21-at-4.48.43-PM-e1705873813302_tampa-bay-watch.png"><img decoding="async" loading="lazy" class="All Rights Reserved alignnone wp-image-10341 lazyload" title="Tampa Bay Watch" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="A large vertical oyster garden showing significant growth and attachment of new oysters to the original VOG from two images before. This picture shows a gentleman pulling the VOG out of the water onto his dock. " width="300" height="300" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/Screenshot-2024-01-21-at-4.48.43-PM-e1705873813302_tampa-bay-watch-300x300.png"></a></p>
<p>If you sign up to be an Oyster Ambassador or Shellfish Scientist, GSI&#8217;s Scientific Outreach Coordinator, Olivia Blondheim, will be following up with you after enrollment in the program to coordinate a time to check in with you about your VOG. All data and results from this program will be provided on the Gulf Shellfish Institute&#8217;s website: <a href="http://www.gulfshellfish.org">www.gulfshellfish.org</a>.</p>
<div class="mceTemp">
<p>Once you know which role you want to pursue, you’ll need to <a href="https://www.google.com/maps/d/viewer?mid=1NVT1wg2kpT_x7G6PbeTbGAJafJ-iPMY&amp;femb=1&amp;ll=27.78538297370535%2C-82.67061385000001&amp;z=10" rel="noopener">find a location</a> to pick up and register your VOG(s). In Pinellas County, our current VOG distribution sites are at <a href="https://www.weedonislandpreserve.org/ed-center.htm" rel="noopener">Weedon Island Preserve Cultural and Natural History Center </a> in St. Petersburg and <a href="https://www.brookercreekpreserve.org/" rel="noopener">Brooker Creek Preserve Environmental Education Center</a> in Tarpon Springs. The VOG box at Weedon is located outside and accessible any time the Preserve is open to the public (7am to approximately 15 minutes before sunset (check posted time)). The VOGs at Brooker are located inside the Exhibit Hall in their Resource Room and can be accessed during open ours from Thursday-Saturday from 9am-4pm and Sunday from 11am-4pm. Each site with a VOG box has a QR code you can scan to <a href="https://docs.google.com/forms/d/e/1FAIpQLScWYceSVpiDvMYrX0inhrr8u-DZrbEiJUhDWbaKtKn6yAe9vA/viewform" rel="noopener">register your VOG(s).</a></p>
<figure id="attachment_10347" aria-describedby="caption-attachment-10347" style="width: 428px" class="wp-caption alignright"><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/vog-box-at-brooker-scaled.jpg"><img decoding="async" loading="lazy" class="wp-image-10347 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Display table inside Resource Room at Brooker Creek Preserve Environmental Education center featuring VOG coloring pages, an educational poster and a mini demonstration dock made out of wood with vertical oyster gardens hanging down with additional ones below for community scientists to pick up, register, and take home. " width="428" height="321" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/vog-box-at-brooker-300x225.jpg"></a><figcaption id="caption-attachment-10347" class="wp-caption-text">VOG box at Brooker Creek Preserve located inside the Resource Room of the Exhibit Hall of the Education Center.</figcaption></figure>
<figure id="attachment_10345" aria-describedby="caption-attachment-10345" style="width: 240px" class="wp-caption alignright"><a href="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/vog-box-at-weedon-scaled.jpg"><img decoding="async" loading="lazy" class="wp-image-10345 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Wood box on long legs and wire mesh top showing pre-made vertical oyster gardens for community scientists to pick up at Weedon Island Preserve. " width="240" height="320" data-src="https://blogs.ifas.ufl.edu/pinellasco/files/2024/08/vog-box-at-weedon-225x300.jpg"></a><figcaption id="caption-attachment-10345" class="wp-caption-text">VOG box at Weedon Island Preserve, outside the Cultural and Natural History Center.</figcaption></figure>
<p>Each VOG box is stocked with VOGs that have been weighed and given a unique ID number. This tells us how much your VOG weighed initially so that when oysters and other animals start to settle and grow on your VOG, we can measure that growth over time.</p>
<h4>Recap:</h4>
<ul>
<li>Decide your role (Estuary Educator, Oyster Ambassador, Shellfish Scientists)</li>
<li>Find nearest location to pick up your VOG(s)</li>
<li>Register your selected VOG(s)</li>
<li>Complete requirements for your selected role!</li>
</ul>
<p>Please consider joining this effort to help grow our oyster community and support our local estuarine wildlife and water quality locally and throughout Tampa Bay. By installing a VOG, you are part of a larger mission of restoring oyster populations and the many benefits they provide for Tampa Bay and beyond.</p>
<p>Learn more at: <a href="https://www.gulfshellfish.org/vog-citizen-science-program">https://www.gulfshellfish.org/vog-citizen-science-program</a></p>
<p>You can also check out VOG opportunities through Tampa Bay Watch: <a href="https://tampabaywatch.org/our-programs/restoration/oyster-reefs/vertical-oyster-gardens/">https://tampabaywatch.org/our-programs/restoration/oyster-reefs/vertical-oyster-gardens/</a> (Note: These VOGs are not associated with the GSI efforts at this time)</p>
<p><strong>Questions?</strong> Contact Lara Milligan at 727-453-6905 or <a href="mailto:lara317@ufl.edu">lara317@ufl.edu</a></p>
<h4>Sources:</h4>
<ul>
<li><a href="https://tampabaywatch.org/our-programs/restoration/oyster-reefs/vertical-oyster-gardens/">https://tampabaywatch.org/our-programs/restoration/oyster-reefs/vertical-oyster-gardens/ </a></li>
<li><a href="https://www.gulfshellfish.org/vog-citizen-science-program">https://www.gulfshellfish.org/vog-citizen-science-program</a></li>
<li><a href="https://sarasotabay.org/get-involved/vertical-oyster-gardens/">https://sarasotabay.org/get-involved/vertical-oyster-gardens/</a></li>
<li><a href="https://calusawaterkeeper.org/oysters/">https://calusawaterkeeper.org/oysters/</a></li>
</ul>
</div>


An oyster reef in Tampa Bay.
VOGs are recycled oyster shells from local restaurants strung together on a rope or wire and suspended from a dock or seawall to create surfaces for juvenile oysters (also known as spat or oyster larvae) to attach and develop.
We hear a lot about sea grasses in Tampa Bay, but there’s another player in the game, oysters! In fact, Eastern oysters (Crassostrea virginica) play a critical role in the presence or absence of sea grasses. The opposite is true too. Oysters are known for being amazing filters, helping to clean and clear up our waters. The clearer water oysters produce allows more sunlight to penetrate the water, therefore providing more sunlight for the seagrasses that need it. Seagrasses on the other hand do a remarkable job capturing carbon, helping to lessen the effects of more acidic waters we are seeing with increases in carbon dioxide. It’s a win-win!
More on why oysters are awesome:
Oysters provide critical habitat for juvenile fish, birds, crabs, shrimp, sponges, worms and more!
They are an essential food source for a variety of birds, invertebrates and fish
Not essential, but oysters are a food source for us too (if you like them, which is not me)
Oyster shell can be repurposed into roads, cement and other substrate products
Oyster reefs can slow down wave action, helping to prevent shoreline erosion
One oyster can filter 3 to 12 gallons of water per day!
Tampa Bay and the Gulf can be cleaner and healthier as we support more oysters to grow.
A dredge loads oyster shell in Tampa Bay. Reprinted with permission from the Florida Anthropological Society’s publication “Submarine Shell Deposits of Tampa Bay.”
Looking back and looking forward:
Tampa Bay has seen a dramatic decline in oysters, an often overlooked story. The importance and abundance of oysters to native people is evident through middens (mounds of used shell) along the shorelines of Tampa Bay (ever been to the mound at Philippe Park?). And believe it or not, areas such as Papys Bayou, the Little Manatee River and portion of Old Tampa Bay supported a thriving oyster industry through the mid-1900s. The area once supported 2,000 acres of oyster reefs, with the latest survey showing only 171 acres remaining, an 85% decline. As the Tampa Bay Watershed is home to millions of residents, and growing, our impacts to water quality (and therefore oysters) are likely to increase.


Why oysters populations are declining:
Altered freshwater flows from tidal tributaries due to altered land uses upstream
Reduction in habitat from dredge and fill construction activities and mining of oyster shells
Loss of viable surfaces to establish oyster reefs due to build up of sediments
Who is working on this?
A community scientist holding up two vertical oyster gardens.
The Gulf Shellfish Institute (GSI) has partnered with UF/IFAS Extension Pinellas County and others to help build and install vertical oyster gardens throughout the Tampa Bay watershed.
VOGs are essentially mini oyster reefs that can have significant local benefits for our local waters and wildlife. Whether you have a dock or not, you can contribute to the growing VOG community.
How you can help our oyster populations to increase:
Don’t have a dock? You can become an Estuary Educator:
Estuary Educators commit to hanging a VOG proudly from their front porch, patio, or anywhere they like. They then educate their family, friends, and fellow community members on the importance of oysters and VOGs as a restoration tool being used in Tampa Bay and the Gulf. This is a great option if you don’t have water access to deploy your own VOG, but still want to spread awareness about oyster restoration efforts in Tampa Bay!
Have a dock? You can become an Oyster Ambassador or Shellfish Scientist:
Vertical oyster gardens strung along a dock.
Oyster Ambassadors commit to installing at least one VOG from their own personal dock or seawall for a minimum of 12 months. During that time, GSI scientists will check in with Oyster Ambassadors at 6- and 12-months post-installation to collect wet weights of the VOGs and water quality measurements. This information will be used to help scientists determine which water quality measurements, such as temperature, salinity, and dissolved oxygen, are most important for VOG success.
Shellfish Scientists commit to all of the responsibilities of our Oyster Ambassadors, but become the scientists themselves! In addition to allowing GSI scientists record VOG wet weights and water quality measurements at 6- and 12-months post-deployment, Shellfish Scientists will take photos of their VOGs quarterly and upload them to iNaturalist. Shellfish Scientists will be given an ID sheet with all the organisms that may be present on their VOGs to assist them with identifying the species present.
 


If you sign up to be an Oyster Ambassador or Shellfish Scientist, GSI’s Scientific Outreach Coordinator, Olivia Blondheim, will be following up with you after enrollment in the program to coordinate a time to check in with you about your VOG. All data and results from this program will be provided on the Gulf Shellfish Institute’s website: www.gulfshellfish.org.
Once you know which role you want to pursue, you’ll need to find a location to pick up and register your VOG(s). In Pinellas County, our current VOG distribution sites are at Weedon Island Preserve Cultural and Natural History Center  in St. Petersburg and Brooker Creek Preserve Environmental Education Center in Tarpon Springs. The VOG box at Weedon is located outside and accessible any time the Preserve is open to the public (7am to approximately 15 minutes before sunset (check posted time)). The VOGs at Brooker are located inside the Exhibit Hall in their Resource Room and can be accessed during open ours from Thursday-Saturday from 9am-4pm and Sunday from 11am-4pm. Each site with a VOG box has a QR code you can scan to register your VOG(s).
VOG box at Brooker Creek Preserve located inside the Resource Room of the Exhibit Hall of the Education Center.
VOG box at Weedon Island Preserve, outside the Cultural and Natural History Center.
Each VOG box is stocked with VOGs that have been weighed and given a unique ID number. This tells us how much your VOG weighed initially so that when oysters and other animals start to settle and grow on your VOG, we can measure that growth over time.
Recap:
Decide your role (Estuary Educator, Oyster Ambassador, Shellfish Scientists)
Find nearest location to pick up your VOG(s)
Register your selected VOG(s)
Complete requirements for your selected role!
Please consider joining this effort to help grow our oyster community and support our local estuarine wildlife and water quality locally and throughout Tampa Bay. By installing a VOG, you are part of a larger mission of restoring oyster populations and the many benefits they provide for Tampa Bay and beyond.
Learn more at: https://www.gulfshellfish.org/vog-citizen-science-program
You can also check out VOG opportunities through Tampa Bay Watch: https://tampabaywatch.org/our-programs/restoration/oyster-reefs/vertical-oyster-gardens/ (Note: These VOGs are not associated with the GSI efforts at this time)
Questions? Contact Lara Milligan at 727-453-6905 or lara317@ufl.edu
Sources:
https://tampabaywatch.org/our-programs/restoration/oyster-reefs/vertical-oyster-gardens/ 
https://www.gulfshellfish.org/vog-citizen-science-program
https://sarasotabay.org/get-involved/vertical-oyster-gardens/
https://calusawaterkeeper.org/oysters/

VOGs are recycled oyster shells from local restaurants strung together on a rope or wire and suspended from a dock or seawall to create surfaces for juvenile oysters (also known as spat or oyster larvae) to attach and develop. We hear a lot about sea grasses in Tampa Bay, but there’s another player in the […]

Vertical Oyster Gardens (VOGs) – Why They Are Important

Florida’s oyster population has declined during the past 15 years because of overharvest, hurricanes, changing environmental conditions and more. In particular, Apalachicola Bay has seen a pronounced reduction. “Oyster farming has been seen as a way to continue the supply of oysters because the wild population has been so overharvested,” said Roy Yanong, a University [&#8230;]

<p>Florida’s oyster population has declined during the past 15 years because of overharvest, hurricanes, changing environmental conditions and more. In particular, <a href="https://journals.flvc.org/edis/article/view/118216/127596">Apalachicola Bay has seen a pronounced reduction</a>.</p>
<p>“Oyster farming has been seen as a way to continue the supply of oysters because the wild population has been so overharvested,” said <a href="https://tal.ifas.ufl.edu/people/faculty/roy-yanong/">Roy Yanong</a>, a University of Florida professor and Extension veterinarian at the <a href="https://tal.ifas.ufl.edu/">Tropical Aquaculture Lab</a> in Ruskin.</p>
<p>Oysters naturally grow at the bottom of marine or estuarine environments, but new technologies could allow oyster farmers to more efficiently grow and harvest oysters from the water column. On the bottom, they may get covered by sediment, and/or be eaten by predators.</p>
<p>Water column leases give oyster farmers an opportunity to reduce those risks, but such methods are labor intensive and more expensive than traditional farming.</p>
<p>In a new <a href="https://edis.ifas.ufl.edu/publication/FA265">Ask IFAS document</a>, University of Florida experts outline three new technologies that may help Florida oyster farmers increase their harvests. None of these technologies is being used in Florida yet because they’re cost-prohibitive for now, but that might change in the future, say UF/IFAS experts.</p>
<figure id="attachment_47119" aria-describedby="caption-attachment-47119" style="width: 300px" class="wp-caption alignleft"><img decoding="async" loading="lazy" class="wp-image-47119 size-medium lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="" width="300" height="225" data-src="https://blogs.ifas.ufl.edu/news/files/2024/08/Oyster-farming-FlipFarm_Courtesy-XXX_-300x225.jpg"><figcaption id="caption-attachment-47119" class="wp-caption-text">Roll bag oyster farming. Courtesy, Grainocean.</figcaption></figure>
<p>The new review outlines these innovations, all of which aim to maximize oyster output while minimizing manual labor:</p>
<ul>
<li>Grain Ocean Roll Bag.</li>
<li>Solar Oyster Production.</li>
<li>FlipFarm.</li>
</ul>
<p>The shellfish industry requires tremendous labor to meet consumer demands. Traditional oyster farming takes two years to grow oysters to marketable size. With the new technologies, you can grow oysters to marketable size in 1 to 1½ years, said Emily Caffrey, lead author of the new review.</p>
<p>The technologies allow farmers to incorporate the entire water column – the area between the surface and the bottom – to grow their oysters and automate husbandry to maximize production.</p>
<p>“You get the best water flow in the water column. If oysters sit on the bottom, algae grows on them,” said Caffrey, who earned her non-thesis master’s in fisheries and aquatics sciences at UF/IFAS last year.</p>
<p>She conducted her review of oyster culture methods under the supervision of Yanong, a <a href="https://www.flseagrant.org/">Florida Sea Grant</a>-affiliated faculty member in the <a href="https://ffgs.ifas.ufl.edu/">School of Forest, Fisheries, &amp; Geomatics Sciences.</a></p>
<p>Some oyster farmers in Maine, France and the Chesapeake Bay are already using the new technologies, but future locations where the new gear can be used will depend on the permitting agency.</p>
<p>“We believe the paper is important for describing and highlighting some newer technologies that may have applicability to Florida oyster culture, which perhaps may benefit from some of these,” Yanong said.</p>
<p>But their use depends on costs and regulatory challenges, he said. Additionally, more research is needed into the benefits of the technologies.</p>
<p>“I think the new technologies help to reduce labor and time for keeping biofouling down and allowing for better feeding and growth,” Yanong said. “But I&#8217;m not aware if any side-by-side studies have been run to look into traditional vs. newer, more automated methods.”</p>
<p>###</p>
<p><strong>ABOUT UF/IFAS</strong><br />
<em>The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. </em></p>
<p><a href="http://www.ifas.ufl.edu/"><em>ifas.ufl.edu</em></a><em>  |  </em><a href="https://twitter.com/UF_IFAS"><em>@UF_IFAS</em></a></p>
<p>&nbsp;</p>


Florida’s oyster population has declined during the past 15 years because of overharvest, hurricanes, changing environmental conditions and more. In particular, Apalachicola Bay has seen a pronounced reduction.
“Oyster farming has been seen as a way to continue the supply of oysters because the wild population has been so overharvested,” said Roy Yanong, a University of Florida professor and Extension veterinarian at the Tropical Aquaculture Lab in Ruskin.
Oysters naturally grow at the bottom of marine or estuarine environments, but new technologies could allow oyster farmers to more efficiently grow and harvest oysters from the water column. On the bottom, they may get covered by sediment, and/or be eaten by predators.
Water column leases give oyster farmers an opportunity to reduce those risks, but such methods are labor intensive and more expensive than traditional farming.
In a new Ask IFAS document, University of Florida experts outline three new technologies that may help Florida oyster farmers increase their harvests. None of these technologies is being used in Florida yet because they’re cost-prohibitive for now, but that might change in the future, say UF/IFAS experts.
Roll bag oyster farming. Courtesy, Grainocean.
The new review outlines these innovations, all of which aim to maximize oyster output while minimizing manual labor:
Grain Ocean Roll Bag.
Solar Oyster Production.
FlipFarm.
The shellfish industry requires tremendous labor to meet consumer demands. Traditional oyster farming takes two years to grow oysters to marketable size. With the new technologies, you can grow oysters to marketable size in 1 to 1½ years, said Emily Caffrey, lead author of the new review.
The technologies allow farmers to incorporate the entire water column – the area between the surface and the bottom – to grow their oysters and automate husbandry to maximize production.
“You get the best water flow in the water column. If oysters sit on the bottom, algae grows on them,” said Caffrey, who earned her non-thesis master’s in fisheries and aquatics sciences at UF/IFAS last year.
She conducted her review of oyster culture methods under the supervision of Yanong, a Florida Sea Grant-affiliated faculty member in the School of Forest, Fisheries, & Geomatics Sciences.
Some oyster farmers in Maine, France and the Chesapeake Bay are already using the new technologies, but future locations where the new gear can be used will depend on the permitting agency.
“We believe the paper is important for describing and highlighting some newer technologies that may have applicability to Florida oyster culture, which perhaps may benefit from some of these,” Yanong said.
But their use depends on costs and regulatory challenges, he said. Additionally, more research is needed into the benefits of the technologies.
“I think the new technologies help to reduce labor and time for keeping biofouling down and allowing for better feeding and growth,” Yanong said. “But I’m not aware if any side-by-side studies have been run to look into traditional vs. newer, more automated methods.”
###
ABOUT UF/IFAS
The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. 
ifas.ufl.edu  |  @UF_IFAS

Florida’s oyster population has declined during the past 15 years because of overharvest, hurricanes, changing environmental conditions and more. In particular, Apalachicola Bay has seen a pronounced reduction. “Oyster farming has been seen as a way to continue the supply of oysters because the wild population has been so overharvested,” said Roy Yanong, a University […]

New technologies may help oyster farmers increase their harvests, reduce labor

A warm welcome to Razieh Sadat Mirmahdi, the latest guest in our FSHN Research Journeys series, which follows graduate students&#8217; research in the Food Science and Human Nutrition program at The University of Florida. Razieh is a second-year graduate student pursuing her Ph.D. in food science. Her research into eliminating norovirus in cooked oysters will allow consumers [&#8230;]

<p><a href="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/5830137231094957554.jpg"><img decoding="async" loading="lazy" class="alignleft wp-image-8117 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Razieh wearing a white sweater in front of a room full of people." width="315" height="421" data-src="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/5830137231094957554-225x300.jpg"></a>A warm welcome to Razieh Sadat Mirmahdi, the latest guest in our <a href="https://fshn.ifas.ufl.edu/about/research-journeys/">FSHN Research Journeys</a> series, which follows graduate students&#8217; research in the <a href="https://fshn.ifas.ufl.edu/">Food Science and Human Nutrition program</a> at <a href="http://ufl.edu/">The University of Florida</a>. Razieh is a second-year graduate student pursuing her <a href="https://fshn.ifas.ufl.edu/current-students/graduate/phd-food-science/">Ph.D. in food science</a>. Her research into eliminating norovirus in cooked oysters will allow consumers to enjoy these shellfish without worrying about norovirus infection.</p>
<p><em>Razieh:</em> When it comes to indulging in the culinary pleasures of the sea, few delicacies are as enticing as a plate of oysters. The briny aroma, the tender texture, and the burst of flavor as you take that first bite can be a true delight for the senses. With our research, as you savor the delectable morsel, you will be confident in the safety and wholesomeness of oyster consumption.</p>
<p>In recent decades, the US has witnessed outbreaks linked to consuming raw oysters, which were mainly imported. Contamination likely occurred through harvest from sewage-contaminated waters.<sup>1</sup> However, oysters grown in approved waters are generally safe for raw consumption. <span style="font-weight: 400">Like many other foods, cooking is an effective technique to ensure the microbial safety of oysters, but only if done well!</span></p>
<p style="font-weight: 400">There have been some illnesses with norovirus associated with oysters when they were consumed after heating. Norovirus is a hardy virus and causes millions of illnesses in the US, mainly through the consumption of ready-to-eat foods such as fruits, vegetables, and shellfish. The survival of norovirus in undercooked oysters intrigued my interest in addressing this question to shed light on the complexities surrounding the safety of cooked oysters and ultimately contributing to the enhancement of food safety standards.</p>
<figure id="attachment_8123" aria-describedby="caption-attachment-8123" style="width: 275px" class="wp-caption alignright"><a href="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/2-cleaning-DSC_5287.jpg"><img decoding="async" loading="lazy" class="wp-image-8123 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Several whole oysters against a white background, cooked oysters | Food Science and Human Nutrition UF/IFAS" width="275" height="206" data-src="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/2-cleaning-DSC_5287-300x225.jpg"></a><figcaption id="caption-attachment-8123" class="wp-caption-text">Whole oysters. Photo credit. Dr. Naim Montazeri.</figcaption></figure>
<h6><strong>Investigating Norovirus in Cooked Oysters</strong></h6>
<p>Based on data from the U.S. Census of Aquaculture, the US has witnessed a remarkable surge in oyster consumption. A survey conducted in 2022 showed the most popular oyster preparation method is steaming, with a preference rate of 70.9%. Grilling comes next at 48.4%, followed by raw at 41.9%, and cooked in a recipe alongside other ingredients at 33.4%.<sup>2,3</sup> Yet no exact information exists about the specific time and temperature parameters used in these methods in the U.S.</p>
<figure id="attachment_8127" aria-describedby="caption-attachment-8127" style="width: 225px" class="wp-caption alignleft"><a href="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/IMG_6196-1-rotated.jpg"><img decoding="async" loading="lazy" class="size-medium wp-image-8127 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Razieh wearing a blue lab coat and working in a lab good, cooked oysters | Food Science and Human Nutrition UF/IFAS" width="225" height="300" data-src="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/IMG_6196-1-225x300.jpg"></a><figcaption id="caption-attachment-8127" class="wp-caption-text">Razieh working with the PCR cabinet in the lab.</figcaption></figure>
<p>In most cases, applying heat to raw food products effectively reduces foodborne pathogens to safe levels, rendering the food safe for consumption.</p>
<p style="font-weight: 400">According to the CDC, 4.5% of norovirus outbreaks linked to oyster consumption between 1971 and 2021 were associated with cooked oysters (fried, baked, and steamed) attributed to <a href="https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296">norovirus</a>, which indicates that the products were potentially undercooked that allowed survival of the virus.<sup>1</sup> Human norovirus is an environmentally stable and highly infectious virus causing gastrointestinal infections, leading to symptoms like vomiting, diarrhea, and stomach cramps.<sup>4</sup> Those individuals who prefer cooked products need to ensure the food has gone through thorough cooking prior to consumption.</p>
<p style="font-weight: 400">To address these challenges, my Ph.D. research aims to establish effective oyster cooking techniques to mitigate norovirus using a quantitative microbial risk assessment (QMRA) framework.  By shedding light on this risk, we aim to empower consumers and industry alike to make informed choices when it comes to relishing the culinary delights of oysters.</p>
<h6><strong>Starting My Journey to Food Virology at UF</strong></h6>
<p>After completing my master&#8217;s degree, I set my sights on gaining admission to a renowned university for its excellence in food science. My research led me to the University of Florida, a distinguished institution with a strong reputation in my field. Upon closer examination of their faculty&#8217;s research, I was captivated by the work of <a href="https://fshn.ifas.ufl.edu/about/faculty-bio-pages/montazeri/">Dr. Naim Montazeri</a>. His research focuses on critical areas such as the survival and inactivation of human norovirus in agricultural systems, encompassing pre- and post-harvest water, soil, and fresh produce.</p>
<figure id="attachment_8131" aria-describedby="caption-attachment-8131" style="width: 300px" class="wp-caption alignright"><a href="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/5830137231094957545-1.jpg"><img decoding="async" loading="lazy" class="wp-image-8131 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Razieh stands next to a large sign wearing a dark shirt and light pants, large plant in the background." width="300" height="400" data-src="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/5830137231094957545-1-225x300.jpg"></a><figcaption id="caption-attachment-8131" class="wp-caption-text">Razieh volunteers at the 2024 Florida IFT Supplier’s Night Expo.</figcaption></figure>
<p>Food virology holds immense significance in safeguarding public health, preventing foodborne outbreaks, facilitating global food trade, and upholding consumer trust in the safety of their food supply. The field remains ever-evolving and crucial within food safety and security. Dr. Montazeri&#8217;s area of expertise deeply resonated with my academic interests, prompting me to initiate contact with him and enroll at UF.</p>
<h6><strong>Studying Norovirus Inactivation in Cooked Oysters</strong></h6>
<p>Since cooked oysters have been implicated in norovirus outbreaks, our first step involves identifying current oyster cooking practices in the U.S. through a behavioral survey. We aim to gather comprehensive information regarding the time and temperature parameters used in cooking oysters. Then, I will study the heat inactivation and factors involved in the survival of norovirus in whole oysters using the time and temperature data acquired from our survey to quantify the survival of this virus.</p>
<p>In the final step, we will establish a quantitative microbial risk assessment model for norovirus in cooked oysters. This framework will provide insights into the risks associated with the consumption of undercooked oysters. The results will serve as a valuable resource for consumers, stakeholders, and policymakers to mitigate norovirus in oysters and reduce the risk of foodborne illnesses.</p>
<figure id="attachment_8135" aria-describedby="caption-attachment-8135" style="width: 275px" class="wp-caption alignleft"><a href="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/5830137231094957560.jpg"><img decoding="async" loading="lazy" class="wp-image-8135 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Razieh and friend wear dark shirts with food on white plates on a lab table in the background, along with other students." width="275" height="335" data-src="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/5830137231094957560-246x300.jpg"></a><figcaption id="caption-attachment-8135" class="wp-caption-text">Razieh and fellow graduate student Rose Omidvar (R) compete in the 2023 Master Chef Competition during Food Week in the FSHN Department.</figcaption></figure>
<h6><strong>Overcoming Challenges in the Oyster Project</strong></h6>
<p>The absence of an effective infectivity assay for human norovirus has necessitated using molecular detection techniques like PCR as the gold standard for its detection and quantification. Human sewage and oyster tissues often contain strong PCR inhibitors, which can reduce amplification efficiencies and produce falsified PCR signals. This inhibition can result in false-negative outcomes when human norovirus concentrations are low. Thus, we employ appropriate extraction and purification methods to accurately detect or quantify human norovirus in complex matrices.</p>
<p>Additionally, measuring the infectivity of human norovirus in the laboratory has proven difficult. The primary detection method, RT-qPCR, cannot distinguish between infectious and non-infectious particles. Consequently, we are using virus surrogates that mimic human norovirus behavior. Cultivable surrogate viruses offer several benefits. However, surrogates may not fully replicate human norovirus&#8217;s structural similarity and environmental persistence.</p>
<p style="font-weight: 400">Following this research, our risk assessment project will offer specific guidelines on the optimal time and temperature for safely cooking oysters. Our goal is to protect both stakeholders and consumers, ensuring that oysters are safe and enjoyable for all!</p>
<p><em>Razieh Sadat Mirmahdi is a second-year graduate student pursuing her Ph.D. in food science, focusing on food virology in the lab of Dr. Naim Montazeri.</em><em> Beyond her academic endeavors, Razieh holds a master&#8217;s level proficiency in preparing traditional Persian dishes. Her skills and passion for fine food have afforded her a unique perspective on the intersection of science and gastronomy.</em></p>
<figure id="attachment_8141" aria-describedby="caption-attachment-8141" style="width: 276px" class="wp-caption alignright"><a href="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/IMG_5805-1.jpg"><img decoding="async" loading="lazy" class="size-medium wp-image-8141 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Razieh stands in front of a colorful wall with a palm tree and 2024 on it." width="276" height="300" data-src="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/IMG_5805-1-276x300.jpg"></a><figcaption id="caption-attachment-8141" class="wp-caption-text">Razieh preparing to present at IAFP 2024 in Long Beach, California. Header: Enjoying a holiday party in the FSHN Department. L to R: Rose Omidvar, Ehsan Safaei, Yusuf Nuradeen, Dr. Renee Goodrich, Razieh.</figcaption></figure>
<figure id="attachment_8147" aria-describedby="caption-attachment-8147" style="width: 225px" class="wp-caption alignright"><a href="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/IMG_6032-1.jpg"><img decoding="async" loading="lazy" class="size-medium wp-image-8147 lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" alt="Razieh stands outside in front of a large sculpture of outstretched wings, her arms outstretched." width="225" height="300" data-src="https://blogs.ifas.ufl.edu/fshndept/files/2024/07/IMG_6032-1-225x300.jpg"></a><figcaption id="caption-attachment-8147" class="wp-caption-text">Razieh explores the Griffith Observatory in Los Angeles, California. Profile: Razieh judging an Alachua County NE/Central 4-H Food Challenge Event in January 2024.</figcaption></figure>
<h6><strong>References</strong></h6>
<ol>
<li>CDC. 2024. National Outbreak Reporting System Dashboard. Atlanta, Georgia: U.S. Department of Health and Human Services, CDC. <a href="https://wwwn.cdc.gov/norsdashboard/">https://wwwn.cdc.gov/norsdashboard/</a> (accessed on June 27, 2024).</li>
<li>U.S. Department of Agriculture. 2019. Census of Aquaculture (2017). Volume 3, Special Studies Part 2. AC-17-SS-2. Washington, DC: U.S. Department of Agriculture, National Agricultural Statistics Service3. Richardsa S, Vassalosb M, Motallebic M. Factors</li>
<li>Affecting Consumer Purchasing Decisions and Willingness to Pay for Oysters in South Carolina. Journal of Food Distribution Research. 2022 Jul;53(2):1-25.</li>
<li>Orenstein R. Gastroenteritis, Viral. In: Encyclopedia of Gastroenterology [Internet]. Elsevier; 2020 [cited 2023 Sep 22]. p. 652–7. Available from: <u><a id="OWA96b3be7e-84ce-f437-15e1-f602078127f1" class="OWAAutoLink" href="https://nam10.safelinks.protection.outlook.com/?url=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FB9780128012383659731&amp;data=05%7C02%7Cjerwin%40ufl.edu%7Cee9d9cad3b0146957c0f08dcbe1455d0%7C0d4da0f84a314d76ace60a62331e1b84%7C0%7C0%7C638594241755874217%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C0%7C%7C%7C&amp;sdata=4xWkI9Mh%2FKlQGzOhJprwQPnQyL8mlYi5TuUwbXrf%2B10%3D&amp;reserved=0">https://linkinghub.elsevier.com/retrieve/pii/B9780128012383659731</a></u></li>
</ol>
<h6>Looking for more posts exploring graduate research projects in the FSHN Department at the University of Florida?</h6>
<p>Dive into the <a href="https://fshn.ifas.ufl.edu/about/research-journeys/">Research Journeys</a> of other graduate students below.</p>
<p><a href="https://fshn.ifas.ufl.edu/about/research-journeys/ms-food-science-research-journeys/">M.S. Food Science</a><br />
<a href="https://fshn.ifas.ufl.edu/about/research-journeys/ms-nutritional-sciences-research-journeys/">M.S. Nutritional Sciences</a><br />
<a href="https://fshn.ifas.ufl.edu/about/research-journeys/phd-food-science-research-journeys/">Ph.D. Food Science</a><br />
<a href="https://fshn.ifas.ufl.edu/about/research-journeys/phd-nutritional-sciences-research-journeys/">Ph.D. Nutritional Sciences</a></p>


A warm welcome to Razieh Sadat Mirmahdi, the latest guest in our FSHN Research Journeys series, which follows graduate students’ research in the Food Science and Human Nutrition program at The University of Florida. Razieh is a second-year graduate student pursuing her Ph.D. in food science. Her research into eliminating norovirus in cooked oysters will allow consumers to enjoy these shellfish without worrying about norovirus infection.
Razieh: When it comes to indulging in the culinary pleasures of the sea, few delicacies are as enticing as a plate of oysters. The briny aroma, the tender texture, and the burst of flavor as you take that first bite can be a true delight for the senses. With our research, as you savor the delectable morsel, you will be confident in the safety and wholesomeness of oyster consumption.
In recent decades, the US has witnessed outbreaks linked to consuming raw oysters, which were mainly imported. Contamination likely occurred through harvest from sewage-contaminated waters.1 However, oysters grown in approved waters are generally safe for raw consumption. Like many other foods, cooking is an effective technique to ensure the microbial safety of oysters, but only if done well!
There have been some illnesses with norovirus associated with oysters when they were consumed after heating. Norovirus is a hardy virus and causes millions of illnesses in the US, mainly through the consumption of ready-to-eat foods such as fruits, vegetables, and shellfish. The survival of norovirus in undercooked oysters intrigued my interest in addressing this question to shed light on the complexities surrounding the safety of cooked oysters and ultimately contributing to the enhancement of food safety standards.
Whole oysters. Photo credit. Dr. Naim Montazeri.
Investigating Norovirus in Cooked Oysters
Based on data from the U.S. Census of Aquaculture, the US has witnessed a remarkable surge in oyster consumption. A survey conducted in 2022 showed the most popular oyster preparation method is steaming, with a preference rate of 70.9%. Grilling comes next at 48.4%, followed by raw at 41.9%, and cooked in a recipe alongside other ingredients at 33.4%.2,3 Yet no exact information exists about the specific time and temperature parameters used in these methods in the U.S.
Razieh working with the PCR cabinet in the lab.
In most cases, applying heat to raw food products effectively reduces foodborne pathogens to safe levels, rendering the food safe for consumption.
According to the CDC, 4.5% of norovirus outbreaks linked to oyster consumption between 1971 and 2021 were associated with cooked oysters (fried, baked, and steamed) attributed to norovirus, which indicates that the products were potentially undercooked that allowed survival of the virus.1 Human norovirus is an environmentally stable and highly infectious virus causing gastrointestinal infections, leading to symptoms like vomiting, diarrhea, and stomach cramps.4 Those individuals who prefer cooked products need to ensure the food has gone through thorough cooking prior to consumption.
To address these challenges, my Ph.D. research aims to establish effective oyster cooking techniques to mitigate norovirus using a quantitative microbial risk assessment (QMRA) framework.  By shedding light on this risk, we aim to empower consumers and industry alike to make informed choices when it comes to relishing the culinary delights of oysters.
Starting My Journey to Food Virology at UF
After completing my master’s degree, I set my sights on gaining admission to a renowned university for its excellence in food science. My research led me to the University of Florida, a distinguished institution with a strong reputation in my field. Upon closer examination of their faculty’s research, I was captivated by the work of Dr. Naim Montazeri. His research focuses on critical areas such as the survival and inactivation of human norovirus in agricultural systems, encompassing pre- and post-harvest water, soil, and fresh produce.
Razieh volunteers at the 2024 Florida IFT Supplier’s Night Expo.
Food virology holds immense significance in safeguarding public health, preventing foodborne outbreaks, facilitating global food trade, and upholding consumer trust in the safety of their food supply. The field remains ever-evolving and crucial within food safety and security. Dr. Montazeri’s area of expertise deeply resonated with my academic interests, prompting me to initiate contact with him and enroll at UF.
Studying Norovirus Inactivation in Cooked Oysters
Since cooked oysters have been implicated in norovirus outbreaks, our first step involves identifying current oyster cooking practices in the U.S. through a behavioral survey. We aim to gather comprehensive information regarding the time and temperature parameters used in cooking oysters. Then, I will study the heat inactivation and factors involved in the survival of norovirus in whole oysters using the time and temperature data acquired from our survey to quantify the survival of this virus.
In the final step, we will establish a quantitative microbial risk assessment model for norovirus in cooked oysters. This framework will provide insights into the risks associated with the consumption of undercooked oysters. The results will serve as a valuable resource for consumers, stakeholders, and policymakers to mitigate norovirus in oysters and reduce the risk of foodborne illnesses.
Razieh and fellow graduate student Rose Omidvar (R) compete in the 2023 Master Chef Competition during Food Week in the FSHN Department.
Overcoming Challenges in the Oyster Project
The absence of an effective infectivity assay for human norovirus has necessitated using molecular detection techniques like PCR as the gold standard for its detection and quantification. Human sewage and oyster tissues often contain strong PCR inhibitors, which can reduce amplification efficiencies and produce falsified PCR signals. This inhibition can result in false-negative outcomes when human norovirus concentrations are low. Thus, we employ appropriate extraction and purification methods to accurately detect or quantify human norovirus in complex matrices.
Additionally, measuring the infectivity of human norovirus in the laboratory has proven difficult. The primary detection method, RT-qPCR, cannot distinguish between infectious and non-infectious particles. Consequently, we are using virus surrogates that mimic human norovirus behavior. Cultivable surrogate viruses offer several benefits. However, surrogates may not fully replicate human norovirus’s structural similarity and environmental persistence.
Following this research, our risk assessment project will offer specific guidelines on the optimal time and temperature for safely cooking oysters. Our goal is to protect both stakeholders and consumers, ensuring that oysters are safe and enjoyable for all!
Razieh Sadat Mirmahdi is a second-year graduate student pursuing her Ph.D. in food science, focusing on food virology in the lab of Dr. Naim Montazeri. Beyond her academic endeavors, Razieh holds a master’s level proficiency in preparing traditional Persian dishes. Her skills and passion for fine food have afforded her a unique perspective on the intersection of science and gastronomy.
Razieh preparing to present at IAFP 2024 in Long Beach, California. Header: Enjoying a holiday party in the FSHN Department. L to R: Rose Omidvar, Ehsan Safaei, Yusuf Nuradeen, Dr. Renee Goodrich, Razieh.
Razieh explores the Griffith Observatory in Los Angeles, California. Profile: Razieh judging an Alachua County NE/Central 4-H Food Challenge Event in January 2024.
References
CDC. 2024. National Outbreak Reporting System Dashboard. Atlanta, Georgia: U.S. Department of Health and Human Services, CDC. https://wwwn.cdc.gov/norsdashboard/ (accessed on June 27, 2024).
U.S. Department of Agriculture. 2019. Census of Aquaculture (2017). Volume 3, Special Studies Part 2. AC-17-SS-2. Washington, DC: U.S. Department of Agriculture, National Agricultural Statistics Service3. Richardsa S, Vassalosb M, Motallebic M. Factors
Affecting Consumer Purchasing Decisions and Willingness to Pay for Oysters in South Carolina. Journal of Food Distribution Research. 2022 Jul;53(2):1-25.
Orenstein R. Gastroenteritis, Viral. In: Encyclopedia of Gastroenterology [Internet]. Elsevier; 2020 [cited 2023 Sep 22]. p. 652–7. Available from: https://linkinghub.elsevier.com/retrieve/pii/B9780128012383659731
Looking for more posts exploring graduate research projects in the FSHN Department at the University of Florida?
Dive into the Research Journeys of other graduate students below.
M.S. Food Science
M.S. Nutritional Sciences
Ph.D. Food Science
Ph.D. Nutritional Sciences

A warm welcome to Razieh Sadat Mirmahdi, the latest guest in our FSHN Research Journeys series, which follows graduate students’ research in the Food Science and Human Nutrition program at The University of Florida. Razieh is a second-year graduate student pursuing her Ph.D. in food science. Her research into eliminating norovirus in cooked oysters will allow consumers […]

Improving the Safety of Cooked Oysters

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Improving the Safety of Cooked Oysters

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