[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.

[ViLaLuz]

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