Help for some seafood sensitivities?

New Scientist reports on a natural remedy that can kill Vibrio Parahaemolyticus, the stuff in seafood that can cause stomach cramps, vomiting, and diarrhea:

http://www.newscientist.com/channel/hea ... 825205.000

Comes down to oregano and cranberries. Not the sort of thing I really imagine being part of a sushi plate or whole baked fish, but if it works for some folks, it's all good. I've reacted to some brands of sea salt, so it's a mineral rather than a bacteriological sensitivity for me, but if you've endured this issue, this might be something worth following.

A reaction to Vibrio parahaemolyticus isn't really a matter of sensitivity. It's not an allergen, but a bacterium that causes food poisoning.

Centers for Disease Control wrote:Most people (who) become infected (with Vibrio parahaemolyticus do so) by eating raw or undercooked shellfish, particularly oysters.

Cooking is likely a more effective preventative than a cranberry-oregano concoction.

I'm skeptical myself (an ounce of oregano is quite a bit, while an ounce of cranberries isn't much; I do kind of enjoy the idea of someone scarfing down a few cranberries and then opening up a baggie of oregano large enough to attract the attention of Chicago's Finest, though) -- but hey, for the timid, or the curious, or the scientifically inclined, there it is.

LAZ wrote:A reaction to Vibrio parahaemolyticus isn't really a matter of sensitivity. It's not an allergen, but a bacterium that causes food poisoning.

Centers for Disease Control wrote:Most people become infected by eating raw or undercooked shellfish, particularly oysters.

Cooking is likely a more effective preventative than a cranberry-oregano concoction.

LAZ,

I think it should also be mentioned that there is no way to prevent an allergic reaction to shellfish other than abstaining from consumption.

Depending on sensitivity, individuals with shellfish allergies should not even eat grilled or fried items where shellfish are offered in those preparation methods.

Disclaimer: I am not in the medical profession, but as a manager in a seafood restaurant I saw many reactions to shellfish from hives to full blown anaphylatic (sp?) shock where the individual turned blue within 1 minute of eating one bite of a fried chicken tender.

Flip

Centers for Disease Control wrote:Most people become infected by eating raw or undercooked shellfish, particularly oysters.

I think some context might be helpful. When I first read this, it sounded like they were saying that most people who eat raw or undercooked shellfish become infected. Rather, they're saying that IF you get infected by Vibrio parahaemolyticus, such shellfish is likely the cause. My guess is that most sushi or raw oyster eaters never encounter Vibrio parahaemolyticus.

Sorry. You're quite right. I'll edit.