Study to make raw oysters safer to eat receives funding

Liza Mayer
August 14, 2018
By
The study is aimed at increasing the food safety in farmed oysters bound for the premium half-shell market
The study is aimed at increasing the food safety in farmed oysters bound for the premium half-shell market Bill Walton
The USDA is funding a study that seeks to find out what causes Vibrio levels to rise in farmed oysters, a bacteria that causes foodborne illnesses in people who eat raw or undercooked shellfish.

Dr Bill Walton of Auburn University will focus his study on oysters raised using off-bottom farming technique. The technique involves raising the baskets of oysters from the water once a week to air-dry them to prevent barnacles and other invasive species from attaching themselves to the oysters. Walton will find out whether an oyster farm’s geographic location, handling practices, and choice of equipment affect Vibrio levels in these oysters.

“Through his project, Walton should generate valuable data for Gulf Coast oyster farmers, who focus on producing exceptional oysters for high-end markets, such as upscale restaurants that offer the farmed bivalve mollusks on the half shell,” Auburn University said in a press release.

The USDA has given more than $450,000 for the three-year research project.

Add comment


Security code
Refresh

Subscription Centre

Most Popular

Latest Events

GOAL 2018
Tue Sep 25, 2018
25th Annual Cold Harvest Conference and Trade Show
Wed Sep 26, 2018 @ 8:00am - 05:00pm
Pacific Coast Shellfish Conference
Sun Oct 14, 2018 @ 8:00am - 05:00pm
58th IFFO Annual Conference
Mon Oct 15, 2018 @ 8:00am - 05:00pm
Offshore Mariculture Conference
Wed Oct 17, 2018 @ 8:00am - 05:00pm
Laqua 18
Tue Oct 23, 2018 @ 8:00am - 05:00pm

We are using cookies to give you the best experience on our website. By continuing to use the site, you agree to the use of cookies. To find out more, read our Privacy Policy.