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Published: September 6, 2008
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Let the fun begin! Football season is here. And, even though oysters are available year round, they seem to make their biggest splash this time of year. Sucking down a few oysters just seems to add pizzazz to the whole football excitement. It’s a good thing the harvests are abundant in the United States. The total U.S. oyster harvest in 2006 was over 34.4 million pounds. Florida ranked in the top four in landings among the eighteen oyster producing states with almost 2.4 million pounds.
Oysters are wholesome and nutritious. They are a low-calorie, low-cholesterol source of protein. Oysters are also an exceptional source of zinc, a mineral associated with strengthening the immune system and a prime source of omega-3, a fatty-acid linked to lowering the risk of heart attack, breast cancer, prostate cancer, and of stroke.
Although the majority of the population can enjoy oysters anyway they want to eat them, there are some people who should not eat raw oysters. These individuals are at risk due to existing medical conditions such as diabetes, cancer, liver and digestive problems and deficient immune systems. The naturally occurring Vibrio vulnificus bacteria in oysters can make those individuals seriously ill. The oyster industry is diligent in trying to educate this at-risk population about Vibrio vulnificus and the precautions they should be take.
The industry has sought to increase the development and implementation of a safer oyster through post-harvest treatment to give consumers alternatives to eating traditional raw oysters. The post-harvest processes (PHP) eliminate or reduce the bacteria in oysters to non-detectable levels. The PHP methods companies use varies. Flash freezing, hydrostatic (water) pressure and cold shock are a few of the processes. These processes have little effect on the texture and color of raw oysters.
This new oyster product is relatively new and acceptance in the market has been gradual but encouraging. In Florida, there are two companies that are currently selling PHP product in the market. They are Leavins’ Seafood in Apalachicola and Webb’s Seafood in Youngstown. Other companies are working towards the development of their own bacteria free products.
Chefs and consumers can get additional information on oyster post-harvest processing, cooking tips, recipes and proper care and handling of oysters and other shellfish by visiting the Florida Department of Agriculture and Consumer Services’ Bureau of Seafood and Aquaculture website at www.FL-Seafood.com.
source: Florida Department of Agriculture and Consumer Services Bureau of Seafood press release
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Published: September 6, 2008
Print
EmailLet the fun begin! Football season is here. And, even though oysters are available year round, they seem to make their biggest splash this time of year. Sucking down a few oysters just seems to add pizzazz to the whole football excitement. It’s a good thing the harvests are abundant in the United States. The total U.S. oyster harvest in 2006 was over 34.4 million pounds. Florida ranked in the top four in landings among the eighteen oyster producing states with almost 2.4 million pounds.
Oysters are wholesome and nutritious. They are a low-calorie, low-cholesterol source of protein. Oysters are also an exceptional source of zinc, a mineral associated with strengthening the immune system and a prime source of omega-3, a fatty-acid linked to lowering the risk of heart attack, breast cancer, prostate cancer, and of stroke.
Although the majority of the population can enjoy oysters anyway they want to eat them, there are some people who should not eat raw oysters. These individuals are at risk due to existing medical conditions such as diabetes, cancer, liver and digestive problems and deficient immune systems. The naturally occurring Vibrio vulnificus bacteria in oysters can make those individuals seriously ill. The oyster industry is diligent in trying to educate this at-risk population about Vibrio vulnificus and the precautions they should be take.
The industry has sought to increase the development and implementation of a safer oyster through post-harvest treatment to give consumers alternatives to eating traditional raw oysters. The post-harvest processes (PHP) eliminate or reduce the bacteria in oysters to non-detectable levels. The PHP methods companies use varies. Flash freezing, hydrostatic (water) pressure and cold shock are a few of the processes. These processes have little effect on the texture and color of raw oysters.
This new oyster product is relatively new and acceptance in the market has been gradual but encouraging. In Florida, there are two companies that are currently selling PHP product in the market. They are Leavins’ Seafood in Apalachicola and Webb’s Seafood in Youngstown. Other companies are working towards the development of their own bacteria free products.
Chefs and consumers can get additional information on oyster post-harvest processing, cooking tips, recipes and proper care and handling of oysters and other shellfish by visiting the Florida Department of Agriculture and Consumer Services’ Bureau of Seafood and Aquaculture website at www.FL-Seafood.com.
source: Florida Department of Agriculture and Consumer Services Bureau of Seafood press release
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