Raw Oyster Ban?

Michael Ruhlman put this information on his blog earlier this week, but I thought I would follow up on the situation. The FDA has announced that it will ban the sale of raw oysters during warm weather months [April through October] unless they undergo a post harvesting sterilization to prevent illness due to a bacteria known as Vibrio vulnificus which causes about 15 people a year to die. Those that die from it are usually at risk due to auto-immune problems, liver disease, or diabetes. The government will only have jurisdiction over oysters that are transported in interstate commerce.

http://www.nola.com/news/t-p/capital/index.ssf?/base/news-7/1257489620139460.xml&coll=1

This should be especially troubling for those of us living in Savannah because nearly all of our oysters are from the Gulf Coast area.

What is unclear is what the sterilization process entails. Although the FDA has put a short Q&A on their website dispelling some myths--such as that alcohol consumption or putting hot sauce on a bad oyster will kill the bacteria -- it does not address what is done to the oyster.
http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm085385.htm

However, a quick search revealed two companies, AmeriPure and Motivatit, that both hold patents of post harvest sterilization processes. Ameripure places a rubber band around each oyster to ensure that the natural juices do not leak out. The oysters are submerged in 126 degree heated water for 24 minutes;they are then submerged in 40 degree water in order to prevent the oysters from cooking in the shell.

Motivatit uses a process where the rubber bands are used and submerges them in water pressurized at 37,500 pounds per square inch for three minutes. The pressure kills bacteria as well as the oyster and detaches the oyster's muscle from the shell. Shuckers simply shake the shells and the meat comes out.

The added cost apparently is about 8 cents an oyster-which is nearly double the price.

The FDA and both companies claim that the process does not effect the taste. However, it seems that many Louisiana chefs who have tried them disagree with this position.