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贝索斯1000亿美元的资产来自哪里？图的完全解_我的网站

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一 | 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.。1月14日下午，北京时间，亚马逊创始人杰夫·贝佐斯持有亚马逊近7900万股股票。

二 | 其净资产正在增长，如下所示：亚马逊的主要收购项目：2017年全食：现金137亿美元。亚马逊以137亿美元收购了整个食品超市，使其成为亚马逊名下最大的投资。这次收购也说明了亚马逊要成为一个涉及消费者生活许多领域的高端品牌的雄心壮志。捷步达康：2009年库存12亿美元。戒指：2018年10亿美元（未披露表格）。亚马逊最近收购了一家专注于智能相机的初创公司。该公司也在开发面部识别软件。2018年Pillpack：10亿美元（表格未披露）。2014年抽签：9.7亿美元现金。基瓦系统：2012年现金7.8亿美元。Kiva Systems被收购并更名为Amazon Robotics，负责为Amazon仓库创建移动机器人物流系统。

三 | souq.com:2017年6.5亿美元（未披露表格）。

四 | quidsi：2010年现金和股票5.5亿美元。元素科技：2015年现金5亿美元。Annapurna实验室，2015年：3.7亿美元（表格未披露）。2008年：3亿美元现金。亚历克萨：1999年有2.5亿股。2013年Goodreads：1.5亿美元（未披露表格）。伍特：2010年1.1亿美元。accept.com:1999年1亿美元（表格未披露）。IMDB 1998年：现金和股票6000万美元。

五 | 纳什控股，贝佐斯的私人公司，主要收购了华盛顿邮报2.5亿美元。2013年，贝佐斯以2.5亿美元收购了世界上最值得信赖的出版商之一，并计划通过技术重新定义《华盛顿邮报》。亚马逊的主要投资项目：生活社会：2011年融资4亿美元。2011年出现了团购热潮，亚马逊对生活社会进行了大量投资。2016年，该公司被Groupon以未知金额收购。社会生活：2010年1.83亿美元。社会生活：2011年1.76亿美元。2015年的Twilio：1.3亿美元。homeccer.com:1999年1亿美元。1999年，亚马逊投资了homeccer.com，这是该公司首次尝试进入新鲜食品杂货市场。

六 | 在泡沫经济时期，这项投资并不成功，最终导致亚马逊对新鲜食品的计划推迟。2007年晚些时候给我开账单：7200万美元。2000年eziba.com：7000万美元。2015年BankBazaar.com：6000万美元。2000年Kozmo.com：6000万美元。2016年，伦敦证券公司：4500万美元。

七 | Wine.com 2000年：3000万美元。

八 | 2018年切达：1900万美元。

九 | Songza:2013年470万美元。个人投资平台Bezos Expeditions的主要投资项目非常丰富：2017年融资2亿美元。2014年的警戒：1.5亿美元。2014年朱诺疗法：1.34亿美元。

十 | 2014年Unity Biotech：1.16亿美元。DOMO:2017年1亿美元。圣杯：2016年1亿美元。格雷尔的目标是开发一种能检测早期癌症的血液检测方法。总部位于旧金山的创业公司筹集了16亿美元。

十一 | 2011年工作日：8500万美元。2014年船舶：7500万美元。车队：2017年为6200万美元。2013年多莫：6000万美元。2015年船舶：5750万美元。2014年朱诺疗法：5600万美元。

十二 | 2015年的基金箱：5000万美元。2015年堆栈溢出：4000万美元。2016年Everfi：4000万美元。2016年为3800万美元。2018年为4338万。2017年Unity Biotech：3500万美元。

十三 | 2012年重新考虑机器人技术：3000万美元。自2008年以来，贝佐斯探索公司参与了多轮重新思考机器人融资。公司已成为协作机器人领域的行业领导者，专注于开发高精度、易用的协作机器人生产。

十四 | 2012年的D波系统：3000万美元。

十五 | 这家总部位于加拿大的公司将量子计算引入公共云，使开发人员能够访问强大的技术。它的客户包括谷歌和美国宇航局。2015年通用融合：2700万美元。重新思考2015年的机器人技术：2600万美元。

十六 | 重新思考2010年的机器人技术：2000万美元。2011年通用融合：1950万美元。重新考虑机器人技术：2017年为1800万美元。2008年推特：1500万美元。Mindstrong控股公司2018年：1500万美元。先锋广场控股公司：2018年为1500万美元。2013年重新考虑机器人技术：1150万美元。2013年堆栈溢出：1000万美元。makerbot:2011年1000万美元。2012年大会：980万美元。2017年Deep Sentinel：740万美元。2009年重新考虑机器人技术：700万美元。2014年：550万美元。重新思考2008年的机器人技术：500万美元。2013年商业内幕人士：500万美元。脉冲实验室2018年：250万美元。