Analysis of How Post-harvest Processing Technologies for Controlling Vibrio vulnificus Can Be Implem

Interstate Shellfish Sanitation Conference ^ | March 2011 | Mary K. Muth, Joanne E. Arsenault, James C. Cajka, Sheryl C. Cates, Michaela C. Coglaiti, et al

[Zhang Fei]

Cool Pasteurization

The pasteurization of oysters as a post-harvest process was developed and patented in 1995 by AmeriPure in Franklin, Louisiana. Cool pasteurization is a mild thermal treatment of oysters in the shell, followed by a rapid cooling. This process raises the temperature of th e oyster enough to kill Vibrio vulnificus bacteria but does not sterili ze or cook the oyster.

To treat oysters, the oysters are first washed, then individually banded with rubber bands and loaded onto trays. The trays are loaded onto carts, which are hoisted into a tank containing warm (126°F) water for 24 minutes . The trays are then hoisted into a cool water tank for 15 mi nutes at 40°F. The oysters are then packed for half shell or shucked. The two tanks hold 7,500 and 5,500 gallons of water, respectively, and can process 10,500 oysters per cycle. Follo wing processing, half-shell oysters are boxed and iced for shipment.

AmeriPure is currently the only Gulf oyster processor that uses the cool pasteurization technology. They operate one facility in Franklin, Louisiana, and have plans to move to a new facility in Myrtle Grove, Louisiana.

[Zhang Fei]

Excerpted is one of the methods used by seafood processors to ensure that oysters are safe to consume, that is also available to individuals harvesting oysters on their own.

[Mariner]

I read yesterday that Louisiana Hot Sauce also kills the very same pathogen, and just a couple of drops on the half-shell will do the trick.

And that’s how they eat Oysters in the deep south.

[Zhang Fei]

[I read yesterday that Louisiana Hot Sauce also kills the very same pathogen, and just a couple of drops on the half-shell will do the trick.

And that’s how they eat Oysters in the deep south.]

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Yes and no. The vinegar and salt content will eventually kill the bacteria. But I think you kind of have to let it marinade for a few minutes. Most people just dip and swallow. The method described in the article is good enough for commercial processors, which means it’s likely fool-proof, given that they have liability concerns. So someone who harvests his own oysters, eats them raw and wants to reduce the odds of an ER visit, should think about using this pasteurization process.

[catnipman]

basically, this is nothing more than cooking the oysters, as the process kills them (hence then need for the rubber bands to keep them closed), while the flesh becomes a bit rubbery after the cooking process.

basically, steaming whole oysters in the shell accomplishes the same thing.

partially freezing oysters makes it easier to open their shells, though have no idea if any stray bugs get killed.

i’ve eaten raw oysters for decades without ill effects.

btw, a few years ago, obama’s FDA briefly tried to force all oyster producers to pre-cook their “raw” oysters with the above process, but the blowback was so fierce, they quickly gave up. this is the same obama administration, which briefly tried to get irrigation furrows between crop rows to be considered “waterways of the united states” for the purpose of EPA regulation, and also briefly tried to promulgate dust regulations for farm plowing, that if implemented, would have put an end to food production in the U.S. ...

[Zhang Fei]

[basically, this is nothing more than cooking the oysters, as the process kills them (hence then need for the rubber bands to keep them closed), while the flesh becomes a bit rubbery after the cooking process.

basically, steaming whole oysters in the shell accomplishes the same thing.]

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126F is far below steam’s temperature of about 212F. The water coming out of my hot water faucet is about 135F. I’ve not tried it myself, but I believe the process’s objective is to kill the bugs without killing the texture.

[A strike]

So why here ?

[Zhang Fei]

The other objective is to allow the processor’s customers to serve the oysters as raw. Steaming it would completely change the texture.

[Yaelle]

Let people enjoy their food the way they wish. Keep them informed of status of the food and let adults choose how raw to eat things.

[ETCM]

I use this same process for steak, chicken, shrimp, some fish, etc. It’s called “sous vide”. Cook a nice thick steak for 2 hours at 130 degrees, then sear it for 30 seconds on each side and you have a perfect steak, medium rare all the way through with just a thin layer of sear on the outside. If you like a nice thick swordfish steak, there is no better way to prepare than sous vide.

[Zhang Fei]

[I use this same process for steak, chicken, shrimp, some fish, etc. It’s called “sous vide”. Cook a nice thick steak for 2 hours at 130 degrees, then sear it for 30 seconds on each side and you have a perfect steak, medium rare all the way through with just a thin layer of sear on the outside. If you like a nice thick swordfish steak, there is no better way to prepare than sous vide.]

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Excellent idea. The difference here is that commercial food processors are prepping oysters to be eaten raw. I expect that restaurants, out of an excess of caution, will let the oysters marinade in hot sauce or whatever acidic condiment they use, for more than a couple of minutes before serving it, given that it is *raw*.

[catnipman]

“I’ve not tried it myself, but I believe the process’s objective is to kill the bugs without killing the texture.”

except that that process DOES kill the texture, for all practical purposes cooking the oysters. Read the link I posted about that:

https://www.npr.org/templates/story/story.php?storyId=120391035

[Swordmaker]

This has to be the most grabbing and important, if not the most thrilling, not to mention earthshaking, headline ever posted on FreeRepublic this year, bar none.

[Zhang Fei]

[“I’ve not tried it myself, but I believe the process’s objective is to kill the bugs without killing the texture.”

except that that process DOES kill the texture, for all practical purposes cooking the oysters. Read the link I posted about that:]

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Thanks. There I was thinking that oysters were already being processed that way. Maybe not.

[sargon]

This has to be the most grabbing and important, if not the most thrilling, not to mention earthshaking, headline ever posted on FreeRepublic this year, bar none.

Word...

[ViLaLuz]

Louisiana Hot Sauce, juice from a fresh lemon and some horseradish. Delicious.

[ViLaLuz]

AmeriPure oysters do have a slightly different texture than pure raw, but there’s always a tradeoff.