When the U.S. Food and Drug Administration announced in October 2009 that, beginning with the 2011 season, it would require post-harvest treatment of live Gulf Coast oysters harvested in summer months for control of pathogenic Vibrios, the industry was taken by surprise. Gulf Coast processors and politicians rallied around the cause and went straight to Washington D.C. to voice their opposition to the plan. Consequently the FDA has agreed to work with the industry on potential post-harvest treatments, such as high-pressure processing and freezing techniques. While the industry is pleased that the FDA has paused to reflect on its raw oyster policy, they still insist that traditional Gulf Coast oysters must be made available to consumers under any future plan.

David P. Green is Professor and Extension Seafood Specialist in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. For more information contact him at dpg@ncsu.edu.