Safer Oysters through Science

Captioning provided by Disability Access Services at Oregon State University. [program music] [classical music] Man: Oysters, a delicacy of salty waters and a long-standing staple of the Oregon economy. But inside these delicious shellfish lives a vicious bacteria. Thriving in even lukewarm waters, these tiny bacteria can severely sicken oyster eaters. In Astoria, groundbreaking work to the purification of oysters is taking place at the Oregon State University Seafood Lab. Researcher Yi-Cheng Su has invented a new spin on an old method of cleaning oysters known as refrigerated depuration. It uses the shellfish's natural process of purifying itself and uses a closed loop system that's efficient, conserves water, and only requires a few tools. First, Dr. Su places the living oysters in a bath of fresh water. Oysters naturally filter water in search of nutrients. In the process, they also expel bacteria which goes into the water that's strained out. The temperature of the water is kept at or below 55 degrees fahrenheit to inhibit the growth of new bacteria. Down below, dirty water and debris is collected, filtered, and cleaned up before it is sent back up to the oyster bath. Up above, a U.V. light filter, seen next to Dr. Su, kills bacteria in the dirty water before it is sent back to the oyster bath. After 4 to 5 days of this process, more than 99% of the bacteria in each oyster has been removed. That's enough for the oysters to be safely eaten raw. That's important, because raw oysters are worth more to restaurants and groceries than those cooked or frozen. The seafood industry is starting to take notice of this method's simplicity and potential cost savings. Now it is time to remove the oysters from their bath and move them to the plate. Shuck away oyster eaters. Bon appetit. [program music] [END]