Vibrio vulnificus occurs naturally in seawater and causes debilitating, often fatal illnesses, particularly in people with underlying health issues such as liver disease.The illness can occur when raw molluscan shellfish that have bio-accumulated the organism are consumed.New Zealand seafood is not known to have caused any illnesses, although there have been wound infections from the organism.This study sought to better understand the effect of environmental conditions on concentrations of V. vulnificus in farmed Pacific oysters (Crassostrea gigas) in three harbours over the summer-autumn months (Dec. to May) of 2016-19.Fortnightly sampling at two harbours only once gave a most probable number (MPN) of >30 per g of oyster meat (regulatory guideline for processed shellfish), while the third harbor regularly produced much higher counts (up to 220,000 per g).From 2017 to 19, weekly samples from three sites in this harbor (four in 2018) were tested.Eleven peaks in concentration were observed, all when seawater temperatures exceeded 20 °C and after heavy rainfall had reduced the seawater salinity, usually to <25 ‰ from the average of 32 ‰.A fitted structural equation model with temperature and salinity terms accounted for 60 % of the variance in concentrations and rates of decline after concentration peaks averaged 1.05 log10 MPN per wk.The rate of decline was highly variable so microbiol. testing would be required to confirm this rate for use in food safety management.However, the results of the study will enable better risk management.