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.
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. ...
So why here ?
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.
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.
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.