Tuesday, March 29, 2011

Using saltier water to eliminate bacteria in oysters

A new study carried out jointly by researchers at Virginia Institute of Marine Science (VIMS)and oyster growers show that moving farmed oysters into saltier water prior to harvest virtually eliminates the bacteria that causes sickness in humans.

The results from this study reported by VIMS professor Kim Reece and Howard Kator and Thomas Gallivan, AJ Erskine, and Tommy Leggett (oyster growers) could offer a cost effective solution to a controversial change in the US Food and Drug Administration (FDA) regulations that will eventually affect the oyster industry in Chesapeake Bay. Read more ...

This blog is written by Martin Little The Aquaculturists, published and supported by the International Aquafeed Magazine from Perendale Publishers.

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