Historically, the concept of "creativity" was largely embedded in LLMs through a combination of their prompt-level specification and API-level temperature setting, with temperature playing an outsized role in how deterministic or random the output was. Only through a temperature setting of 0.0 could an LLM's output be guaranteed to be deterministic, while only at higher settings would the output typically vary dramatically from run to run irrespective of prompt. Earlier today we discovered that GCP's Bison model appears to no longer be as sensitive to temperature, while Unicorn and Gemini Pro similarly have far less sensitivity to it than earlier generation LLM models. Let's explore this further, testing the influence of a prompt-level request for creativity versus the API-level temperature setting, as well as testing the influence of the output token window.

The end result is that expanding the output token window yields slightly higher creativity by itself, even if all other settings remain the same, suggesting the model has more room for creativity. Increasing temperature by itself, without changing the prompt, yields nearly identical results across runs, suggesting that in current generation models, temperature is no longer a useful setting to encourage output creativity and that models have been tuned away from the influence of that API parameter. Instead, the most divergent (and thus "creative") outputs appear to require both a maximal temperature setting AND a prompt explicitly requesting highly creative output.

Thus, to replicate the previous LLM behavior of high temperature settings resulting in wildly different outputs each time the model is run, the latest generation LLMs require the combination of high temperature setting AND a prompt explicitly requesting high creativity – neither by itself is sufficient anymore.

BISON

Let's start with maxOutputTokens of 256 and a prompt of "Summarize this news article." with temperature left to its default 0.0. The deterministic nature of the default 0.0 temperature can be seen in the unchanged results:

• Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection called vibriosis, caused by Vibrio vulnificus bacteria found in seawater and raw or undercooked seafood. New York Governor Kathy Hochul urged residents to take precautions and issued new guidance to avoid and diagnose the infection. Two Connecticut residents also died from vibriosis this summer, with one case linked to raw oysters consumed out-of-state. Connecticut conducts regular tests for the bacteria and has not found it in state waters, but most infections are linked to shellfish from warmer waters. Vibriosis can cause mild to severe infections, with symptoms including diarrhea, stomach cramps, vomiting, fever, chills, and ear infections. Serious infections can require intensive care or limb amputation and are particularly dangerous for individuals with weakened immune systems or certain medical conditions. The likelihood of contracting vibriosis can be reduced by covering wounds, avoiding raw shellfish if immunocompromised, wearing gloves when handling raw shellfish, and washing hands afterward. Officials are reminding healthcare providers to be vigilant in diagnosing vibriosis, as it may not be the first suspected diagnosis. Research suggests an increase in vibriosis infections in the Eastern U.S. due to climate change and warming waters.
• Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection called vibriosis, caused by Vibrio vulnificus bacteria found in seawater and raw or undercooked seafood. New York Governor Kathy Hochul urged residents to take precautions and issued new guidance to avoid and diagnose the infection. Two Connecticut residents also died from vibriosis this summer, with one case linked to raw oysters consumed out-of-state. Connecticut conducts regular tests for the bacteria and has not found it in state waters, but most infections are linked to shellfish from warmer waters. Vibriosis can cause mild to severe infections, with symptoms including diarrhea, stomach cramps, vomiting, fever, chills, and ear infections. Serious infections can require intensive care or limb amputation and are particularly dangerous for individuals with weakened immune systems or certain medical conditions. The likelihood of contracting vibriosis can be reduced by covering wounds, avoiding raw shellfish if immunocompromised, wearing gloves when handling raw shellfish, and washing hands afterward. Officials are reminding healthcare providers to be vigilant in diagnosing vibriosis, as it may not be the first suspected diagnosis. Research suggests an increase in vibriosis infections in the Eastern U.S. due to climate change and warming waters.

We'll up maxOutputTokens to 1000 and keep the prompt of "Summarize this news article.". The output length does not change, but the contents does change considerably, suggesting the larger output potential affords the model greater flexibility in its output even if the total amount of output tokens does not change:

• Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection called vibriosis. The infection is caused by Vibrio vulnificus bacteria, which is found in seawater and raw and undercooked seafood. Symptoms can include diarrhea, stomach cramps, vomiting, fever, chills, and ear infections. Serious infections can require intensive care or limb amputation, and about 1 in 5 of those patients die. People with liver disease, cancer, or weakened immune systems are particularly susceptible to vibriosis infections or complications. The likelihood of contracting vibriosis can be reduced by covering wounds, recent piercings, or tattoos when they are exposed to warm seawater and avoiding eating oysters and other raw shellfish if you have a weakened immune system. People should also wear gloves when they handle raw shellfish and wash their hands afterward. The Connecticut health department also recommends washing wounds with soap and water if they come into any contact with saltwater or raw seafood or its juices.

Keeping maxOutputTokens at 1000 and raising temperature to 0.99, we see a wholesale change in the output, but all three outputs are identical, suggesting adjusting temperature has limited impact on Bison:

• Three people in New York and Connecticut have died from vibriosis, a rare flesh-eating bacterial infection caused by Vibrio vulnificus bacteria. The bacteria is found in seawater and raw or undercooked seafood. New York Governor Kathy Hochul urged residents to take precautions, as the Suffolk County death is still being investigated. Two Connecticut residents also died from vibriosis this summer. The state has not seen a Vibrio case in three years and conducts regular tests for the bacteria in state waters. Vibriosis causes an estimated 80,000 illnesses and 100 deaths annually in the U.S. The likelihood of contracting vibriosis can be reduced by covering wounds and avoiding raw seafood if you have a compromised immune system.
• Three people in New York and Connecticut have died from vibriosis, a rare flesh-eating bacterial infection caused by Vibrio vulnificus bacteria. The bacteria is found in seawater and raw or undercooked seafood. New York Governor Kathy Hochul urged residents to take precautions, as the Suffolk County death is still being investigated. Two Connecticut residents also died from vibriosis this summer. The state has not seen a Vibrio case in three years and conducts regular tests for the bacteria in state waters. Vibriosis causes an estimated 80,000 illnesses and 100 deaths annually in the U.S. The likelihood of contracting vibriosis can be reduced by covering wounds and avoiding raw seafood if you have a compromised immune system.
• Three people in New York and Connecticut have died from vibriosis, a rare flesh-eating bacterial infection caused by Vibrio vulnificus bacteria. The bacteria is found in seawater and raw or undercooked seafood. New York Governor Kathy Hochul urged residents to take precautions, as the Suffolk County death is still being investigated. Two Connecticut residents also died from vibriosis this summer. The state has not seen a Vibrio case in three years and conducts regular tests for the bacteria in state waters. Vibriosis causes an estimated 80,000 illnesses and 100 deaths annually in the U.S. The likelihood of contracting vibriosis can be reduced by covering wounds and avoiding raw seafood if you have a compromised immune system.

Finally, keeping maxOutputTokens at 1000 and raising temperature to 0.99, let's try incorporating a creativity demand into the prompt itself to test whether the models have been tuned to move creativity out of the API parameter setting and into the prompt itself:

Creatively summarize this news article. Try to use very different language than found in the news article and be as creative as possible in summarizing it.

Despite the maximal temperature setting and purpose-crafted creativity prompt, the first two summaries different by just two words out of 315. Only in the third run do we get dramatically different results. Yet, running a fourth time yields the exact same results as the second run with zero differences, suggesting considerable creativity limits:

• In a watery world of hidden perils, three souls succumbed to a stealthy predator lurking in the depths of coastal waters. The culprit? A nefarious bacteria known as Vibrio vulnificus, a microscopic menace that can turn a delightful seafood feast into a life-threatening ordeal.From the shores of Suffolk County in New York to the oyster-rich lands of Connecticut, this cunning bacterium unleashed its wrath, leaving a trail of tragedy in its wake. Two Connecticut residents, their lives entwined with the bounty of the sea, fell victim to its insidious grip. One consumed raw oysters, a culinary delight that turned deadly, while the others were exposed through wounds that became portals for the invader.In the midst of this unfolding drama, Connecticut authorities scrambled to contain the threat. Oysters, those savory treasures of the sea, underwent rigorous testing, yet the wily Vibrio remained elusive. Despite extensive measures to cool these delicacies to temperatures that should have neutralized the threat, the bacteria stubbornly persisted.Meanwhile, across the border in New York, officials sounded the alarm, urging vigilance and caution. Their message: beware the unseen perils that lurk in warm seawater, a warning that echoed the sentiments of the Connecticut health department. Wash wounds, they advised, cleanse hands, and avoid the raw delights of oysters if health falters. Yet, even as the battle against Vibrio rages on, the specter of climate change looms large. Rising water temperatures, a consequence of our changing world, may embolden this microscopic foe, increasing the frequency of its deadly encounters with unsuspecting victims.Vibriosis, a name that may sound unfamiliar but carries a potent danger, lurks in the coastal waters of America's eastern shores, a reminder of the delicate balance between nature's wonders and hidden threats. As the summer sun shines and beachgoers flock to the sea, let us heed the warnings and take precautions, lest we become entangled in the web of this relentless assailant.
• In a watery world of hidden perils, three souls succumbed to a stealthy predator lurking in the depths of coastal waters. The culprit? A nefarious bacteria known as Vibrio vulnificus, a microscopic menace that can turn a delightful seafood feast into a life-threatening ordeal.From the shores of Suffolk County in New York to the oyster-rich lands of Connecticut, this cunning bacterium unleashed its wrath, leaving a trail of tragedy in its wake. Two Connecticut residents, their lives entwined with the bounty of the sea, fell victim to its insidious grip. One consumed raw oysters, a culinary delight that turned deadly, while the others were exposed through wounds that became portals for the invader.In the midst of this unfolding drama, Connecticut authorities scrambled to contain the threat. Oysters, those savory treasures of the sea, underwent rigorous testing, yet the wily Vibrio remained elusive. Despite extensive measures to cool these delicacies to temperatures that should have neutralized the threat, the bacteria stubbornly persisted.Meanwhile, across the border in New York, officials sounded the alarm, urging vigilance and caution. Their message: beware the unseen perils that lurk in warm seawater, a warning that echoed the sentiments of the Connecticut health department. Wash wounds, they advised, cleanse hands, and avoid the raw delights of oysters if health falters. Yet, even as the battle against Vibrio rages on, the specter of climate change looms large. Rising water temperatures, a consequence of our changing world, may embolden this microscopic foe, increasing the frequency of its deadly encounters with unsuspecting victims.Vibriosis, a name that may sound unfamiliar but carries a potent threat, lurks in the coastal waters of America's eastern shores, a reminder of the delicate balance between nature's wonders and hidden dangers. As the summer sun shines and beachgoers flock to the sea, let us heed the warnings and take precautions, lest we become entangled in the web of this relentless assailant.
• In the realm where the Atlantic whispers secrets to the shores of Long Island and Connecticut, a sinister dance of bacteria and flesh has unfurled, leaving a trail of tragic consequences. Three souls, their lives entwined with the allure of the sea, have fallen victim to a rare and merciless adversary: Vibrio vulnificus, a bacterium lurking within the depths.This flesh-devouring entity, usually found in the embrace of warm waters and raw seafood, has breached the boundaries of resilience, claiming lives and casting a pall of caution over the coastal communities. New York's Suffolk County and Connecticut bear the weight of this somber news, as the specter of vibriosis hangs heavy in the air.Governor Kathy Hochul, her voice carrying the urgency of the situation, has issued a clarion call for vigilance and responsible action. Precautions must be taken to navigate these treacherous waters, for the price of complacency is steep indeed. Wounds, recent piercings, and tattoos must be shielded from the warm embrace of the sea, a sanctuary now tainted by the lurking threat.Oysters, those delicate delicacies plucked from the briny depths, must be consumed with caution, for their allure may conceal a deadly trap. Those with weakened immune systems, like fragile vessels tossed by stormy seas, should steer clear of these raw treasures.A symphony of prevention must resonate through the coastal communities, a chorus of voices echoing vital measures. Wounds encountering the saltwater's kiss or the touch of raw seafood must be cleansed with the soothing balm of soap and water, a ritual to ward off the encroaching peril. Gloves, the steadfast guardians of hands, must be donned when handling these culinary temptations, and hands must be washed with meticulous care afterward.The wisdom of science and the echoes of experience converge in this battle against the insidious foe. Research unveils a grim truth: vibriosis infections, like shadows cast by a malevolent moon, have been on the rise in the Eastern U.S. since the late 1990s. Climate change, with its relentless march, threatens to exacerbate this insidious trend, fueling the bacterium's sinister spread.But hope persists, like a beacon illuminating the darkness. Education and awareness, the potent weapons against ignorance, must be wielded with determination. Healthcare providers, the sentinels of health, must be ever vigilant, casting their diagnostic gaze upon potential cases of vibriosis, a diagnosis often overlooked in the labyrinth of medical mysteries.Thus, in the face of this insidious threat, let us forge an alliance of caution and knowledge, safeguarding ourselves and our loved ones from the perils that lurk beneath the surface. Together, we shall brave the challenges that nature presents, preserving the joys of coastal living while honoring the importance of self-preservation.
• In a watery world of hidden perils, three souls succumbed to a stealthy predator lurking in the depths of coastal waters. The culprit? A nefarious bacteria known as Vibrio vulnificus, a microscopic menace that can turn a delightful seafood feast into a life-threatening ordeal.From the shores of Suffolk County in New York to the oyster-rich lands of Connecticut, this cunning bacterium unleashed its wrath, leaving a trail of tragedy in its wake. Two Connecticut residents, their lives entwined with the bounty of the sea, fell victim to its insidious grip. One consumed raw oysters, a culinary delight that turned deadly, while the others were exposed through wounds that became portals for the invader.In the midst of this unfolding drama, Connecticut authorities scrambled to contain the threat. Oysters, those savory treasures of the sea, underwent rigorous testing, yet the wily Vibrio remained elusive. Despite extensive measures to cool these delicacies to temperatures that should have neutralized the threat, the bacteria stubbornly persisted.Meanwhile, across the border in New York, officials sounded the alarm, urging vigilance and caution. Their message: beware the unseen perils that lurk in warm seawater, a warning that echoed the sentiments of the Connecticut health department. Wash wounds, they advised, cleanse hands, and avoid the raw delights of oysters if health falters. Yet, even as the battle against Vibrio rages on, the specter of climate change looms large. Rising water temperatures, a consequence of our changing world, may embolden this microscopic foe, increasing the frequency of its deadly encounters with unsuspecting victims.Vibriosis, a name that may sound unfamiliar but carries a potent threat, lurks in the coastal waters of America's eastern shores, a reminder of the delicate balance between nature's wonders and hidden dangers. As the summer sun shines and beachgoers flock to the sea, let us heed the warnings and take precautions, lest we become entangled in the web of this relentless assailant.

What if we use the same creative prompt, but reset the temperature back to the API default (ie, we don't specify it). Here, too, we get a highly creative output. But due to the API default of 0.0 temperature, we'll get this same output each run:

• In the realm of the sea, a sinister force lurks, a flesh-devouring menace that has claimed lives in New York and Connecticut. Vibrio vulnificus, a bacterial predator, strikes fear into the hearts of those who dare to venture near its watery domain. Three souls have fallen victim to this insidious foe, their bodies succumbing to the relentless onslaught of infection. Suffolk County, on the eastern shores of Long Island, mourns the loss of one of its own, while Connecticut grieves the passing of two of its residents. The authorities, in their wisdom, have issued dire warnings, urging caution and vigilance against this invisible assailant. They implore the populace to heed their counsel, to take precautions and safeguard themselves from the clutches of this deadly adversary. For Vibrio vulnificus lurks in the depths of seawater, a silent predator awaiting its unsuspecting prey. It infiltrates the body through open wounds, piercings, or tattoos, wreaking havoc upon the flesh. Even the consumption of raw or undercooked seafood can invite its malevolent presence. Those with weakened immune systems, the elderly, and those afflicted with liver disease or cancer are particularly vulnerable to the wrath of Vibrio vulnificus. Its victims may suffer from a range of symptoms, from mild discomfort to life-threatening complications. Diarrhea, stomach cramps, vomiting, fever, chills, and ear infections are but a few of the ailments it can inflict. In severe cases, intensive care or even amputation may be necessary, and the specter of death looms large. The mortality rate for those stricken with this insidious bacterium is a grim reminder of its potency. Yet, there is hope amidst the darkness. By covering wounds and avoiding contact with warm seawater, one can reduce the risk of infection. Refraining from the consumption of raw oysters and other shellfish, especially for those with compromised immune systems, is a prudent measure of self-preservation. The Connecticut health department stands as a beacon of guidance, advising thorough washing of wounds exposed to saltwater or raw seafood. Vigilance and awareness are paramount in the face of this formidable adversary. Dr. James McDonald, the New York state health commissioner, echoes the call for vigilance, urging medical professionals to remain alert to the possibility of vibriosis, a diagnosis that may not readily come to mind. The specter of climate change looms large, casting a shadow over the future. Research suggests a rise in vibriosis infections in the Eastern U.S., a consequence of warming waters and the shifting climate. Let us heed the warnings, take precautions, and stand united against this insidious foe. Together, we can weather the storm and emerge victorious in the battle against Vibrio vulnificus, the flesh-eating menace of the sea.

If we increase temperature to 0.2 and repeat the same creative prompt, we get a shorter response that is highly similar to the above, suggesting a higher temperature is needed for more randomness:

• In the realm of the sea, a sinister force lurks, a flesh-devouring menace that has claimed lives in New York and Connecticut. Vibrio vulnificus, a bacterial predator, strikes with swift and merciless precision, leaving victims with skin breakdowns, ulcers, and a battle for survival. Three souls have fallen victim to this aquatic assailant, their lives extinguished by its relentless onslaught. In Suffolk County, New York, a tragic tale unfolds, shrouded in mystery as investigators delve into the circumstances that led to the victim's encounter with the deadly bacteria. Meanwhile, in Connecticut, a state renowned for its thriving oyster industry, two lives have been lost to vibriosis. The state's pristine waters, once thought immune to this bacterial scourge, have now become a battleground against an unseen foe. Experts warn that those with weakened immune systems, liver disease, cancer, or compromised stomach acid levels are particularly vulnerable to the clutches of vibriosis. Oysters, those succulent delicacies of the sea, can harbor this insidious bacteria, posing a grave threat to those who consume them raw. To combat this rising menace, authorities issue urgent guidance, urging vigilance and responsible precautions. Covering wounds, piercings, and tattoos when near warm seawater is paramount, as is avoiding raw oysters and shellfish if your defenses are weakened. Wash your hands diligently after handling raw seafood, and seek medical attention promptly if any suspicious symptoms arise. Together, we must confront this formidable adversary, safeguarding our health and preserving the delicate balance of our marine ecosystems.

UNICORN

Let's start with maxOutputTokens of 256 and a prompt of "Summarize this news article." with temperature left to its default 0.0:

• Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection called vibriosis. The infection is caused by Vibrio vulnificus bacteria, which is found in seawater and raw and undercooked seafood. Symptoms can include diarrhea, stomach cramps, vomiting, fever, chills, and ear infections. Serious infections can require intensive care or limb amputation, and about 1 in 5 of those patients die. People with liver disease, cancer, or weakened immune systems are particularly susceptible to vibriosis infections or complications. The likelihood of contracting vibriosis can be reduced by covering wounds, recent piercings, or tattoos when they are exposed to warm seawater and avoiding eating oysters and other raw shellfish if you have a weakened immune system. People should also wear gloves when they handle raw shellfish and wash their hands afterward. The Connecticut health department also recommends washing wounds with soap and water if they come into any contact with saltwater or raw seafood or its juices.

We'll up maxOutputTokens to 1000 and keep the prompt of "Summarize this news article." Unlike Bison, the output remains entirely unchanged:

• Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection called vibriosis. The infection is caused by Vibrio vulnificus bacteria, which is found in seawater and raw and undercooked seafood. Symptoms can include diarrhea, stomach cramps, vomiting, fever, chills, and ear infections. Serious infections can require intensive care or limb amputation, and about 1 in 5 of those patients die. People with liver disease, cancer, or weakened immune systems are particularly susceptible to vibriosis infections or complications. The likelihood of contracting vibriosis can be reduced by covering wounds, recent piercings, or tattoos when they are exposed to warm seawater and avoiding eating oysters and other raw shellfish if you have a weakened immune system. People should also wear gloves when they handle raw shellfish and wash their hands afterward. The Connecticut health department also recommends washing wounds with soap and water if they come into any contact with saltwater or raw seafood or its juices.

Keeping maxOutputTokens at 1000 and raising temperature to 0.99, this time we see a wholesale change in the output. Unlike with Bison, this time we actually see change between the first and second outputs, suggesting the key is giving the model greater token room in which to work. However, the third output is identical to the first, suggesting output is still highly constrained:

• The article discusses a rare flesh-eating bacterial infection linked to vibriosis, which has caused three deaths in New York and Connecticut recently. The Vibrio vulnificus bacteria, found in seawater and raw and undercooked seafood, can lead to various symptoms, including skin breakdowns and ulcers. Investigations are ongoing to determine the source of the infections. The New York governor's office has issued new guidance for residents, emphasizing precautions like covering wounds and avoiding raw shellfish consumption for those with weakened immune systems. Officials have also reminded healthcare providers to be vigilant in diagnosing vibriosis cases. It's worth noting that Connecticut's oyster industry has not been linked to the infections, and the state has implemented cooling measures to inhibit bacterial growth in harvested oysters. Vibriosis cases have reportedly increased in the Eastern U.S. over the past decades, and climate change may contribute to further spikes. Incidents of fatalities have occurred elsewhere, including in Missouri and Florida, where individuals consumed raw oysters carrying the bacteria.
• The article discusses a rare flesh-eating bacterial infection linked to vibriosis, which has caused three deaths in New York and Connecticut recently. The Vibrio vulnificus bacteria, found in seawater and raw and undercooked seafood, can lead to various symptoms, including skin breakdowns and ulcers. Investigations are ongoing to determine the source of the infections. The New York governor's office has issued new guidance for residents, emphasizing precautions like covering wounds when exposed to warm seawater and avoiding raw shellfish for those with weakened immune systems. Connecticut, known for its oyster industry, conducts regular tests for the bacteria and implements cooling measures to prevent its survival. The Centers for Disease Control and Prevention highlights the potential severity of the infection, emphasizing timely diagnosis. Warmer waters due to climate change may contribute to an increase in vibriosis cases. Incidents involving raw oysters from different regions have resulted in fatalities in several states.
• The article discusses a rare flesh-eating bacterial infection linked to vibriosis, which has caused three deaths in New York and Connecticut recently. The Vibrio vulnificus bacteria, found in seawater and raw and undercooked seafood, can lead to various symptoms, including skin breakdowns and ulcers. Investigations are ongoing to determine the source of the infections. The New York governor's office has issued new guidance for residents, emphasizing precautions like covering wounds and avoiding raw shellfish consumption for those with weakened immune systems. Officials have also reminded healthcare providers to be vigilant in diagnosing vibriosis cases. It's worth noting that Connecticut's oyster industry has not been linked to the infections, and the state has implemented cooling measures to inhibit bacterial growth in harvested oysters. Vibriosis cases have reportedly increased in the Eastern U.S. over the past decades, and climate change may contribute to further spikes. Incidents of fatalities have occurred elsewhere, including in Missouri and Florida, where individuals consumed raw oysters carrying the bacteria.

Finally, keeping maxOutputTokens at 1000, raising temperature to 0.99 and using the prompt "Creatively summarize this news article. Try to use very different language than found in the news article and be as creative as possible in summarizing it." we get the following. This time we get different results each time.

• Three people, including one in Suffolk County, New York, and two in Connecticut, have tragically succumbed to a rare bacterial infection that consumes flesh. Officials have sounded the alarm, issuing new guidelines to help people avoid contracting and identifying the infection. The culprit behind these devastating deaths is a bacterium called Vibrio vulnificus, which lurks in seawater and raw or undercooked seafood. Its sinister presence can lead to skin deterioration, ulcers, and other distressing symptoms. Authorities are still investigating the Suffolk County case to determine where the victim encountered the bacteria, but they have urged residents to take precautionary measures. As for Connecticut, two individuals have lost their lives to vibriosis this summer, marking the first time the state has witnessed such cases in three years. While one of the infections was linked to consuming raw oysters from an out-of-state establishment, the other two were wound infections unrelated to seafood consumption. The victims' ages ranged between 60 and 80, and their deaths occurred in July. Although Connecticut boasts a flourishing oyster industry, regular tests have never detected the Vibrio vulnificus bacteria in its waters. Most infections are associated with shellfish from warmer waters, where the bacteria thrive. To combat this threat, the state has implemented strict cooling protocols for harvested oysters, ensuring that the bacteria cannot survive. Governor Kathy Hochul has called upon New Yorkers to remain vigilant and take responsible steps to safeguard themselves and their loved ones. Vibrio vulnificus infections, although rare, can have devastating consequences, especially for those with underlying health conditions. The Centers for Disease Control and Prevention estimates that vibriosis causes approximately 80,000 illnesses and 100 deaths annually in the United States. Most infections occur during warmer months when water temperatures are higher. While mild infections typically resolve within a few days without lasting effects, severe cases may require intensive care or even limb amputation. Tragically, about one in five patients with severe infections succumb to the illness, sometimes within a short span of time. People with liver disease, cancer, weakened immune systems, or those taking medications that reduce stomach acid levels are particularly vulnerable to vibriosis complications. To mitigate the risk of contracting the infection, it is crucial to cover wounds, piercings, or tattoos when exposed to warm seawater. Those with compromised immune systems should avoid consuming raw oysters and other shellfish. Additionally, wearing gloves while handling raw shellfish and washing hands thoroughly afterward are essential precautions. The Connecticut Health Department advises washing wounds with soap and water if they come into contact with saltwater, raw seafood, or their juices. As the Eastern United States grapples with an increase in vibriosis infections, officials emphasize the importance of early diagnosis and appropriate treatment. Doctors must be vigilant and consider vibriosis as a potential diagnosis when encountering patients with compatible symptoms. Climate change and rising water temperatures pose additional challenges, potentially leading to a surge in vibriosis cases in the years to come. These recent tragedies underscore the need for increased awareness, vigilance, and adherence to safety guidelines to protect individuals from the devastating consequences of this rare but deadly bacterial infection.
• Three people, including one in Suffolk County, New York, and two in Connecticut, have tragically succumbed to a rare bacterial infection that consumes flesh. Officials have sounded the alarm, issuing new guidelines to help people avoid contracting and identifying the infection. The culprit is Vibrio vulnificus, a bacteria that lurks in seawater and raw or undercooked seafood. It has the potential to unleash a range of symptoms, including skin deterioration, ulcers, and other ailments. Authorities are still investigating the Suffolk County case to determine where the victim encountered the bacteria, while simultaneously urging residents to take precautionary measures. Details surrounding the Suffolk County case, including the victim's timeline, remain under wraps. The Connecticut Department of Public Health reported two additional deaths this summer due to vibriosis. The department received reports of three cases since July 1, with all three individuals requiring hospitalization. Two of the cases involved wound infections unrelated to seafood consumption, while the third involved an individual who consumed raw oysters obtained from an establishment outside Connecticut. Sadly, two of the victims, between the ages of 60 and 80, passed away in July. Connecticut, known for its flourishing oyster industry, conducts regular tests to detect the bacteria. Vibrio vulnificus has never been detected in the state's waters, and most infections are linked to shellfish from warmer regions where the bacteria thrive. To ensure safety, Connecticut has implemented cooling requirements to eliminate the bacteria's survival. In high-risk areas, harvested oysters are immediately immersed in an ice slurry. In low-risk areas, harvesters must refrigerate or ice all oysters within five hours of collection. In light of these tragic events, Governor Kathy Hochul has urged New Yorkers to remain vigilant and take responsible precautions to protect themselves and their loved ones. According to the Centers for Disease Control and Prevention (CDC), vibriosis is estimated to cause 80,000 illnesses annually in the United States, with approximately 52,000 cases attributed to contaminated food, including oysters. Sadly, around 100 people lose their lives to vibriosis each year. Most infections occur between May and October, coinciding with warmer water temperatures. For individuals with mild infections, recovery typically takes around three days, with no lasting effects. Symptoms can include diarrhea, stomach cramps, vomiting, fever, chills, and ear infections. However, severe infections can necessitate intensive care or limb amputation, and about 20% of these patients succumb to the illness, sometimes within a day or two. Individuals with liver disease, cancer, weakened immune systems, or those taking medication to reduce stomach acid levels are particularly vulnerable to vibriosis infections or complications. To mitigate the risk of contracting vibriosis, it is advisable to cover wounds, recent piercings, or tattoos when exposed to warm seawater. Furthermore, those with weakened immune systems should refrain from consuming raw shellfish. Wearing gloves while handling raw shellfish and washing hands afterward are additional precautions. In cases of saltwater or raw seafood contact, it is recommended to wash wounds thoroughly with soap and water. Dr. James McDonald, New York State Health Commissioner, echoed the importance of awareness among healthcare providers, emphasizing that vibriosis is not often the first diagnosis that comes to mind. Research indicates that vibriosis infections have been on the rise in the Eastern United States since the late 1990s, and climate change and warming waters may further escalate these occurrences. Unfortunately, similar cases have been reported elsewhere. In June, a 54-year-old man from Missouri passed away after consuming raw oysters contaminated with the bacteria. Last year, two individuals in Florida lost their lives to vibriosis after consuming raw oysters from Louisiana.
• Three people, including one in Suffolk County, New York, and two in Connecticut, have tragically succumbed to a rare bacterial infection that consumes flesh. Officials have sounded the alarm, issuing new guidelines to help people avoid contracting and identifying the infection. The culprit behind these devastating deaths is a bacterium called Vibrio vulnificus, which lurks in seawater and raw or undercooked seafood. Its sinister presence can wreak havoc on the body, causing skin deterioration, ulcers, and other alarming symptoms. The origin of the infection in the Suffolk County case is currently under investigation, with authorities striving to pinpoint where the victim encountered this deadly bacteria. In the meantime, Governor Kathy Hochul's office has issued guidance and urged residents to exercise caution. Connecticut has also witnessed two losses this summer due to vibriosis, according to the state's Department of Public Health. All three cases reported since July 1 involved hospitalizations. While two cases were wound infections unrelated to seafood, the third infection stemmed from the consumption of raw oysters harvested outside of Long Island Sound. The victims, ranging in age from 60 to 80, succumbed in July, marking the first Vibrio cases in Connecticut in three years. Connecticut's thriving oyster industry undergoes regular testing for the bacteria, and thankfully, Vibrio vulnificus has never been detected in state waters. Most infections are linked to shellfish from warmer waters where the bacteria thrive. The Bureau of Aquaculture assures that none of the infections can be traced back to Connecticut shellfish. Since 2014, the state has implemented stringent measures to cool oysters to a temperature that renders the bacteria powerless. In high-risk areas, harvested oysters are immediately immersed in an ice slurry, while in lower-risk areas, refrigeration or icing is mandatory within five hours of harvest. Governor Hochul has called on New Yorkers to remain vigilant and take responsible precautions to safeguard themselves and their loved ones. According to the Centers for Disease Control and Prevention, vibriosis is responsible for an estimated 80,000 illnesses annually in the United States, with approximately 52,000 cases attributed to contaminated food, including oysters. Sadly, around 100 deaths occur each year due to this infection. The warmer months, from May to October, witness the majority of infections. While mild infections typically resolve within three days without lasting consequences, severe cases can demand intensive care or even limb amputation. Alarmingly, one in five patients with severe infections succumb, sometimes within a day or two of falling ill. Individuals with liver disease, cancer, weakened immune systems, or those taking medications that reduce stomach acid levels are particularly vulnerable to vibriosis infections and complications. The governor's office advises covering wounds, recent piercings, or tattoos when exposed to warm seawater and avoiding raw shellfish consumption if one has a weakened immune system. Additionally, handling raw shellfish with gloves and washing hands afterward is recommended. The Connecticut health department emphasizes the importance of washing wounds with soap and water if they come into contact with saltwater or raw seafood or its juices. Dr. James McDonald, New York's state health commissioner, echoes the urgency of reminding healthcare providers to be mindful of vibriosis cases, as it may not be the initial diagnosis that comes to mind. Research indicates that vibriosis infections have been on the rise in the Eastern United States since the late 1990s and may continue to escalate in the coming years due to climate change and warming waters. Recent incidents, including the death of a 54-year-old man in Missouri after consuming raw oysters contaminated with the bacteria and the passing of two individuals in Florida who ate raw oysters from Louisiana, underscore the severity of this issue.

GEMINI PRO

Let's start with maxOutputTokens of 256 and a prompt of "Summarize this news article." with temperature left to its default 0.9:

• – Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection caused by Vibrio vulnificus.- The bacteria is found in seawater and raw/undercooked seafood.- New York Gov. Kathy Hochul urged residents to take precautions and issued new guidance on avoiding and diagnosing vibriosis.- Two Connecticut residents also died this summer from vibriosis, with one victim consuming raw oysters not harvested from the area.- Connecticut conducts regular tests for the bacteria, but Vibrio vulnificus has never been found in state waters.- Most infections occur during warmer months and can cause symptoms like diarrhea, fever, and vomiting.- Serious infections can require limb amputation and are more likely in individuals with certain medical conditions or weakened immune systems.- Prevention measures include covering wounds, avoiding raw shellfish if vulnerable, wearing gloves when handling raw shellfish, and washing hands afterward.- Officials remind healthcare providers to consider vibriosis in patients' diagnoses, as it may not be the initial suspected cause.- Infections have been increasing in the Eastern U.S. due to rising water temperatures and climate change.
• – Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection caused by Vibrio vulnificus.- The bacteria is found in seawater and raw/undercooked seafood.- New York Gov. Kathy Hochul urged residents to take precautions and issued new guidance on avoiding and diagnosing vibriosis.- Two Connecticut residents also died this summer from vibriosis, with infections linked to raw oysters and wound infections.- Vibrio vulnificus has never been found in Connecticut waters, and most infections are linked to shellfish from warmer waters.- The CDC estimates vibriosis causes 80,000 illnesses and 100 deaths annually in the US, with symptoms ranging from mild to severe and potentially life-threatening.- People with compromised immune systems or certain medical conditions are particularly susceptible to vibriosis infections or complications.- Officials advise covering wounds when exposed to warm seawater, avoiding raw shellfish if immunocompromised, wearing gloves when handling raw shellfish, and washing hands afterward.

We'll up maxOutputTokens to 1000 and keep the prompt of "Summarize this news article.". The output length does not grow and the overall content remains nearly identical:

• – Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection caused by Vibrio vulnificus.- The bacteria is found in seawater and raw/undercooked seafood.- New York Gov. Kathy Hochul urged residents to take precautions and issued new guidance on avoiding and diagnosing vibriosis.- Two Connecticut residents also died this summer from vibriosis, with infections linked to raw oysters not harvested from Long Island Sound.- Vibrio vulnificus has never been found in state waters, and most infections are linked to shellfish from warmer waters.- The state Bureau of Aquaculture does not believe any infections are linked to Connecticut shellfish.- The CDC estimates vibriosis causes 80,000 illnesses and 100 deaths in the U.S. annually, mostly during warmer months.- People with weakened immune systems or certain conditions are at higher risk of severe infections or complications.- Precautions include covering wounds, avoiding raw shellfish if immunocompromised, wearing gloves when handling raw shellfish, and washing hands afterward.
• – Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection caused by Vibrio vulnificus.- The bacteria is found in seawater and raw/undercooked seafood.- New York Gov. Kathy Hochul urged residents to take precautions and issued new guidance on avoiding and diagnosing vibriosis.- Two Connecticut residents also died this summer from vibriosis, with infections linked to raw oysters not harvested from Long Island Sound.- Vibrio vulnificus has never been found in state waters, and most infections are linked to shellfish from warmer waters.- The state Bureau of Aquaculture does not believe any infections are linked to Connecticut shellfish.- The CDC estimates vibriosis causes 80,000 illnesses and 100 deaths in the U.S. annually, mostly during warmer months.- People with weakened immune systems or certain conditions are at higher risk of severe infections or complications.- Precautions include covering wounds, avoiding raw shellfish if immunocompromised, wearing gloves when handling raw shellfish, and washing hands afterward.

Keeping maxOutputTokens at 1000 and raising temperature to 0.99, we get different results from the default temperature, but results are identical across runs:

• – Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection caused by Vibrio vulnificus.- The source of the infection in the New York victim is still under investigation, while the two Connecticut residents consumed raw oysters from out-of-state.- Vibrio vulnificus is commonly found in seawater and raw or undercooked seafood.- The bacteria can cause skin breakdowns, ulcers, and other symptoms, and severe infections can require amputation or lead to death.- New York Governor Kathy Hochul has issued guidance urging residents to take precautions, such as covering wounds and avoiding raw shellfish if they have a weakened immune system.- The Connecticut health department recommends washing wounds that come into contact with saltwater or raw seafood.- Vibriosis infections have been on the rise in the Eastern U.S. in recent years due to climate change and warming waters.
• – Three people in New York and Connecticut have died from a rare flesh-eating bacterial infection caused by Vibrio vulnificus.- The source of the infection in the New York victim is still under investigation, while the two Connecticut residents consumed raw oysters from out-of-state.- Vibrio vulnificus is commonly found in seawater and raw or undercooked seafood.- The bacteria can cause skin breakdowns, ulcers, and other symptoms, and severe infections can require amputation or lead to death.- New York Governor Kathy Hochul has issued guidance urging residents to take precautions, such as covering wounds and avoiding raw shellfish if they have a weakened immune system.- The Connecticut health department recommends washing wounds that come into contact with saltwater or raw seafood.- Vibriosis infections have been on the rise in the Eastern U.S. in recent years due to climate change and warming waters.

Finally, keeping maxOutputTokens at 1000, raising temperature to 0.99 and using the prompt "Creatively summarize this news article. Try to use very different language than found in the news article and be as creative as possible in summarizing it." we get the following. Strangely, all three share the identical same first 153 words (1,088 characters), suggesting that even with maximal temperature and a prompt designed for maximal creativity, there are strong limitations to even Gemini Pro's ability to rephrase:

• In the realm of azure depths, a trio of hapless souls succumbed to the onslaught of a sinister bacterium known as Vibrio vulnificus. This flesh-devouring menace, lurking within the saltwater realm and raw seafood's depths, crafted a symphony of skin breakdowns, ulcers, and otherworldly symptoms.New York's Suffolk County, an enclave nestled on Long Island's eastern shores, witnessed one victim's tragic encounter with this insidious force. Connecticut, a realm renowned for its thriving oyster industry, bore witness to two additional souls claimed by this deadly bacterium. Though the exact circumstances remain shrouded in mystery, it is theorized that raw oysters, harvested from distant waters, played a role in their tragic demise.Vibrio vulnificus, a creature thriving in warmer climes, has eluded detection in Connecticut's waters. Consequently, the state's vigilant oyster industry has implemented stringent measures to ensure the bacteria's eradication, including chilling the delectable morsels to temperatures that render the bacterium powerless.The intrepid health officials of New York and Connecticut, armed with the wisdom of experience, implored their citizens to remain vigilant against this unseen foe. Urging responsible precautions, they issued guidance to safeguard against the bacterium's wrath.These precautions, crafted with care, embraced shielding wounds, adorning oneself with gloves when handling raw shellfish, and maintaining meticulous hand hygiene. Wounds encountering saltwater or raw seafood, be they of the piercing or tattoo variety, warrant immediate cleansing with soap and water.The risk of Vibrio vulnificus's insidious embrace is heightened for those with compromised immune systems, whether due to liver ailments, cancerous afflictions, or medications diminishing stomach acid levels. Therefore, these vulnerable souls are advised to abstain from consuming raw oysters and other uncooked shellfish.Despite the relentless march of this microbial predator, hope glimmers on the horizon. Research, a beacon of knowledge, suggests that cooking shellfish to culinary perfection or subjecting them to freezing temperatures can slay the Vibrio vulnificus beast, rendering it harmless.Though the sting of loss lingers in the wake of these tragic events, the indomitable spirit of New York and Connecticut's health officials persists. They stand resolute, a bulwark against the forces of microbial darkness, tirelessly educating and safeguarding their communities.
• In the realm of azure depths, a trio of hapless souls succumbed to the onslaught of a sinister bacterium known as Vibrio vulnificus. This flesh-devouring menace, lurking within the saltwater realm and raw seafood's depths, crafted a symphony of skin breakdowns, ulcers, and otherworldly symptoms. New York's Suffolk County, an enclave nestled on Long Island's eastern shores, yielded one victim to the bacterium's merciless grasp. Two more succumbed to its wrath in the neighboring state of Connecticut. As a cloud of mystery shrouded the precise locations where these unwitting individuals crossed paths with the deadly bacterium, authorities scrambled to issue dire warnings and guidance. Kathy Hochul, New York's steadfast Governor, implored her citizens to remain vigilant and adopt responsible precautions to shield themselves and their loved ones from this insidious threat. The path to safety wove through a tapestry of measures: covering wounds, piercings, and tattoos when venturing into warm seawater's embrace, shunning raw oysters and shellfish for those with weakened immune defenses, donning protective gloves when handling these marine delicacies, and meticulously washing hands in the wake of such encounters. Meanwhile, in Connecticut, the Department of Public Health issued a clarion call, urging residents to cleanse wounds with soap and water following any contact with saltwater, raw seafood, or their tantalizing juices.The saga of Vibrio vulnificus stretched far beyond these recent tragedies. The U.S. Centers for Disease Control and Prevention unveiled grim statistics: an estimated 80,000 yearly illnesses, with contaminated food accounting for roughly 52,000 cases, culminating in approximately 100 deaths. The peak season for this bacterial scourge spanned May to October, fueled by the warmth of water.Most individuals afflicted with mild cases could anticipate recovery within three days, escaping unscathed. However, for those ensnared by severe infections, the consequences could prove catastrophic, necessitating intensive care or even amputation of limbs. Tragically, roughly 20% of these critically ill patients succumbed to the relentless onslaught of the bacterium, sometimes within a day or two of its onset. Individuals with compromised immune systems, battling liver disease or cancer, or taking medications that diminish stomach acid levels found themselves particularly vulnerable to Vibrio vulnificus infections or their grave complications. Research unveiled a disturbing trend: vibriosis infections in the Eastern United States had surged since the late 1990s, with climate change and rising water temperatures fanning the flames of this microbial inferno. The specter of future increases loomed large.In June, a 54-year-old Missouri man fell victim to the bacterium's deadly embrace after indulging in raw oysters. The previous year, two Floridians succumbed to vibriosis after feasting on raw oysters harvested from Louisiana's waters. As the battle against Vibrio vulnificus raged on, vigilance and responsible behavior stood as humanity's strongest weapons.
• In the realm of azure depths, a trio of hapless souls succumbed to the onslaught of a sinister bacterium known as Vibrio vulnificus. This flesh-devouring menace, lurking within the saltwater realm and raw seafood's depths, crafted a symphony of skin breakdowns, ulcers, and otherworldly symptoms.New York's Suffolk County, an enclave nestled on Long Island's eastern shores, witnessed one victim's tragic encounter with this insidious force. Connecticut, a realm renowned for its thriving oyster industry, bore witness to two additional souls claimed by this deadly bacterium. Though the exact circumstances remain shrouded in mystery, it is theorized that raw oysters, harvested from distant waters, played a role in their tragic demise.Vibrio vulnificus, a creature thriving in warmer climes, has eluded detection in Connecticut's waters. Consequently, the state's vigilant oyster industry has implemented stringent measures to ensure the bacteria's eradication, including chilling the delectable morsels to temperatures that render the bacterium powerless.The intrepid health officials, ever watchful, urge us to fortify ourselves against this lurking peril. Vigilance is our shield, caution our beacon. Stay away from the ocean's warm embrace if thou beareth wounds, piercings, or tattoos. Refrain from consuming raw oysters and their ilk, especially if thy immune system wavers.When handling these briny delicacies, don impermeable gloves and cleanse thy hands with vigor. Should saltwater or the essence of raw seafood grace thy wounds, swiftly bathe them in a soothing elixir of soap and water.Knowledge, they proclaim, is our mightiest weapon. Vibriosis, though rare, is a force to be reckoned with. Its grip is strongest in the warmer months, when the ocean's embrace is at its warmest.Symptoms, both mild and severe, may manifest. Diarrhea, the unruly dance of stomach cramps, the unwelcome embrace of vomiting, fever's fiery touch, the icy grasp of chills, and ear infections' piercing wails may herald its arrival.Yet, insidious as it is, vibriosis can be tamed. Those with liver ailments, cancer's cruel embrace, weakened immune systems, or partaking in the perilous quest to neutralize stomach acid levels must exercise utmost caution.For these valiant warriors, the risk of succumbing to vibriosis or its treacherous complications looms larger. Covering wounds, piercings, and tattoos when venturing into the ocean's warm depths, avoiding raw oysters and other shellfish, and adhering to proper handling and washing protocols are their sacred duty.Let us heed their counsel, for knowledge is our shield, and caution our beacon. Together, we shall conquer this lurking peril and emerge victorious from the depths.