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네팔 국경 산악서 폭우로 인해 홍수…외국인 291명 포함 380여명 실종_我的网站

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A | That little asterisk on a menu at restaurants serving fresh oysters on the half shell indicates the health risk for potential foodborne illness when consuming raw or undercooked shellfish.While that warning may not deter some oyster lovers, recent headlines about sickness and death related to Vibrio -- a potentially deadly bacterial species found in raw shellfish and seawater that can cause symptoms in humans ranging from diarrhea to life-threatening infections -- have prompted questions about how climate could potentially cause environmental changes in waters where the briny bivalves are bred, in turn making them potentially more risky to consume."The shellfish industry in the U.S. is managed very well as far as food safety goes," aquaculture and oyster expert Pete Malinowski told "Good Morning America." "It's much more about the people involved -- the fresh, well-prepared, well-cared-for oysters are going to be almost entirely safe to eat all the time. It's always been possible to get sick from eating raw oysters, it's just incredibly rare. If the oysters are handled properly throughout the chain of custody, then it's near zero percent chance of getting sick."Malinowski, executive director of the Billion Oyster Project, grew up farming oysters with his family on the Fishers Island Oyster Farm, long before he launched his aquaculture education and oyster restoration efforts at the New York Harbor School."In order to open an area up to shellfishing there's a series of water quality tests that happen over a long period of time, and what they're looking for primarily are fecal coliform. Any concerning levels of fecal coliform at any point during the testing, then those waters won't be open to shellfishing," Malinowski explained. "That's how we can all rely on the oysters that get to market in the U.S. being safe for consumption."Malinowski, who also works with dozens of top culinary restaurant partners to collect and recycle oyster shells for reef restoration, noted that negative side effects from eating shellfish stem from the absence of two factors: "a healthy environment for oysters, and then a healthy environment for people who are eating the oysters to be food."

How water temperature affects oysters

As cases of the more dangerous Vibrio vulnificus in particular have increased, health authorities, including the National Centers for Environmental Information, have seen the prevalence of the bacterial species increased by rising water temperatures."There's definitely a link between water temperature and the bacteria we're talking about. Vibrio vulnificus is present everywhere, all the time, but it has the ability to multiply at higher temperatures," Malinowski explained. Those higher temperatures can come not just from warmer water but also from the food-handling and processing environment."I wouldn't say that it's dramatically worse now than it was, but it is linked to water temperatures and so as water temperatures continue to rise that could be a slow signal," Malinowski further noted. "It happens pretty gradually and a degree or two probably isn't going to make that big of a difference.""Water temperature directly affects an oyster's metabolism, growth rate, and reproduction cycle," international oyster expert Julie Qiu, co-founder of Oyster Master Guild, told "Good Morning America." Her organization describes itself as "an international network of oyster enthusiasts" who are "committed to advancing oyster appreciation and service standards through education, training, and community.""In North America," Qiu said, "the Eastern oyster that's native to the Atlantic coast has a fairly wide temperature range. When water temperature rises, the oyster is able to grow faster if there's sufficient food -- algae -- in the water. When the water temperature drops below 40 degrees Fahrenheit, the oyster stops eating and begins to hibernate."

Understanding and ensuring biosecurity of oyster environments

From a biosecurity standpoint, Malinowski explained that "strains of Vibrio that are prevalent on the West Coast -- that have learned to survive and reproduce and thrive in a much colder environment -- are different than the strains that are prevalent on the East Coast."When it comes to Billion Oyster Project's shell collecting and recycling, for example, Malinowski said "there's a lot of rules in place to prevent us from introducing any soft tissue or organisms off the shell that's going into the harbor in New York City. And that's a hard and fast rule biosecurity-wise nationwide that keeps those systems separate, because the strains of bacteria are different and specific to different temperatures, the risk isn't as connected to water temperature region to region."Billion Oyster Project adds oyster the shells back into their natural habitat not only for reef restoration but also to create to sustain new beds for the mollusks to grow and, in turn, naturally filter and remove pollutants from the sea. Malinowski and the team keep the recycled shells out of the water and exposed to the elements for at least six months while the temperature is over 50 degrees to ensure they are pristine for restoration efforts."None of the shells we collect from restaurants will touch the water ... within a year of them coming from the restaurant," he said. "In that way we can be very confident that nothing that was alive on those shells when they got to the restaurant is still alive when we're putting [them] in the water."

Vibrio bacteria and potential risks of vibriosis

"The risk of contracting a life-threatening vibriosis infection from eating oysters for a healthy adult is extremely rare," Qiu said, echoing Malinowski's sentiments. "Immunocompromised or immune-suppressed individuals must know that they are more at risk of getting vibriosis and experiencing complications from vibriosis than the average healthy person. For those individuals, I would recommend simply eating cooked oysters to minimize risk."Typically U.S. deaths related to vibriosis are more common in Gulf Coast states, but rare in East Coast states. Individuals who are more at risk of serious infection include people with liver disease, people with hemochromatosis (an inherited order causing iron overload in the blood), and immunocompromised individuals. In response, the Centers for Disease Control and Prevention issued a health advisory to warn doctors, laboratories and public health departments to be on the lookout for these infections.Vibrio bacteria cause an estimated 80,000 illnesses each year in the U.S., according to the CDC. In particular, Vibrio vulnificus can lead to life-threatening infections. Between 150 and 200 such infections are reported to the CDC every year, with about one in five infected people dying, often within a day or two of becoming ill, the agency said.While this information can serve as a useful warning for more vulnerable diners, Qiu reiterated that oysters offer "tremendous benefits to our health and the environment." Even the Cleveland Clinic has noted the benefits of key nutrients found in the shellfish.

Tips to enjoy all the benefits of eating oysters

While Qiu reiterated that "no raw food can be guaranteed to be bacteria-free, including oysters," she said that "there are many things to do to minimize risk.""In a restaurant, do not order raw oysters that have been pre-shucked," she suggests. "Ideally, they should be shucked on demand. The key sign to look for is front-of-restaurant oyster shucking with visible display of oysters on ice.""Know which oysters you order. Keep track of the names and production locations. Be wary of any restaurant that cannot tell you where the oysters come from," Qiu continued, encouraging diners to "ask to see the shellfish tag, which is tagged on every bag or box of oysters, that tells you harvest date and location.""You often get the best value and quality when you buy oysters directly from the farmer either at your farmers market or online," Qiu said, adding that "many oyster farms now ship oysters via FedEx and UPS."Ultimately, Qiu reminded consumers to "use common sense: do not order oysters in places that have no business serving live shellfish, particularly if they do not appear to have any cold storage or refrigeration."Many oyster connoisseurs suggest enjoying oysters in months ending with "r" because, as Qiu said, "fall to spring would be considered safer as water temperatures are cooler, as well as oysters grown more north."Malinowski hailed oysters as "the most sustainable form of protein production that exists" -- along with other bivalves including mussels, scallops and clams -- because they provide major ecological benefits such as water filtration and habitats for other animal species. These benefits have also been touted by organizations such as One Earth, a nonprofit organization working to accelerate collective action to solve the climate crisis.Malinowski added, "The only reason those oyster farms exist is because people are eating the oysters. So by consuming shellfish, you're actually having a net-positive impact on coastal environments."So the next time there's an opportunity to enjoy an oyster happy hour or a raw seafood tower, Malinowski reminded that it's more about how those oysters have been handled versus where they came from."Make sure you get oysters from a place that sells a lot of oysters and knows what they're doing," he declared.ABC News' Mary Kekatos contributed to this report.。 네팔 누와콧 지역의 트리슐리 바자르 강변에서 26일 발생한 급류 홍수로 주택들이 흙탕물에 잠겨 있다. 이날 네팔 북부 라수와에서는 거대한 홍수가 휩쓸며 도로와 전력 기반 시설이 파손됐고, 외국인을 포함한 수백명의 관광객이 실종됐다. AFP 연합뉴스 중국과 국경을 접한 네팔 히말라야 산악지대에서 기습 폭우로 인한 홍수로 19명이 사망하고 380여명이 실종됐다. 외국인 실종자 290여명 중 한국인은 8명으로 알려졌다. 26일 로이터통신과 인도 언론 보도 등을 보면, 이날 네팔 북부 라수와에서 기습 폭우가 내리면서 빙하와 암석의 산사태를 동반한 홍수가 발생했다. 소셜미디어 등에 올라온 영상을 보면, 인구 약 5만명의 라수와에서 거대한 흙탕물처럼 보이는 홍수가 골짜기에 자리 잡은 건물을 휩쓸고 내려간다. 주택이 무너지고 차량이 떠내려가며 철교가 쓸려나가는 모습 등을 현지 방송들이 보도하고 있다. 인도 언론 피티시(PTC) 뉴스는 “라수와 지역 홍수의 원인은 폭우만은 아닌 것으로 보인다”며 “티베트 쪽에 상당한 양의 비가 내렸고 이로 인해 빙하호가 범람하며 이번 재해를 촉발했을 가능성을 (네팔 당국은) 조사하고 있다”고 전했다. 네팔 관광국은 외국인 291명 등 384명의 관광객이 실종됐다고 발표했다. 하계 히말라야 등산 등을 위해 이 지역을 찾은 이들로 보인다. 실종된 외국인 중 105명은 인도인이다. 네팔 정부는 고립된 이들을 구조하기 위해 헬기를 보냈지만 피해 지역의 강물이 범람하면서 착륙 지역을 찾지 못하고 있다고 로이터는 보도했다. 네팔 군 대변인 라자 람 바스넷은 “강물 수위가 낮아질 때까지 피해 지역에 구조 헬기가 착륙할 수 없는 상황”이라고 말했다. 중국 쪽에서도 티베트 시가체시 지룽 통상구 일대에 대규모 인명 피해와 실종자가 발생했다. 하지만 도로와 통신·전력 등이 끊기면서 정확한 피해 규모가 아직 파악되지 않고 있다. 홍수가 난 라수와는 지난해 8월에도 비슷한 사태가 발생했다. 당시 산악 지역의 고온 현상으로 발생한 기습 폭우로 인접한 티베트의 빙하호가 범람했다. 9명이 목숨을 잃었고 중국과 네팔을 연결하는 다리를 포함한 주요 기반 시설이 파괴됐다. 네팔 수도 카트만두에 본부를 둔 국제통합산악개발센터(ICIMOD)의 기후 전문가들은 빙하가 녹으면서 발생한 눈사태·산사태 등이 이날 홍수를 야기했을 것이라고 분석했다. 전문가들은 라수와 지역의 보테코시 강의 지류인 렌데 코라 강이 이날 가장 큰 범람을 기록했다고 전했다. 기후 연구 단체의 재난 위험 전문가인 사스와타 산얄은 에이피(AP) 통신에 “렌데 코라 강은 14개월 동안 두 번이나 범람했다”며 “이번에는 네팔 쪽 빙하에서 발생한 얼음과 암석·눈사태가 강을 막았다가 하류로 갑자기 물길이 터지면서 홍수가 발생한 것으로 보인다”고 말했다. 네팔과 인도, 중국 등 여러 국가를 가로지르는 히말라야 지역은 최근 지구온난화로 인한 기후 변화가 다른 지역보다 더 빠르게 진행되고 있어 집중호우, 홍수, 산사태가 빈발하고 있다. 카트만두에 있는 기후변화 연구 단체들에 따르면, 올해 초 힌두쿠시-히말라야 지역 전역의 빙하가 빠른 속도로 녹고 있고, 2000년 이후 빙하 손실률이 이전에 비해 두 배로 증가했다.。

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