"The Food and Drug Administration stunned the oyster industry last month when it announced plans to require that oysters harvested from the Gulf [of Mexico] between April and October undergo one of several types of processes to kill bacteria before the shellfish can be served raw....The oyster industry says that antibacterial processing, which is similar to pasteurization, will ruin the taste of raw oysters, triple their cost and place undue burdens on a business that has deep cultural and culinary roots. "
"About 30 cases of the infection are traced to Gulf Coast oysters annually, and half of those cases are fatal, according to the Centers for Disease Control and Prevention. "
I usually don't eat raw oysters between April and October, but is this overkill?
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