A few more details about the south shore Vibrio scare. For those - TopicsExpress



          

A few more details about the south shore Vibrio scare. For those of us who consume oysters on a small scale, the idea of recalling an oyster six weeks later sounds well ... strange. As I understand it, to still be alive and well for that long an oyster in captivity needs the proper humidity around 80% and a temperature around 45F. Some oyster farmers in New England do it in winter by digging a hole in the ground and taking advantage of the frost line below three feet temperature of 40F. Many others do not want to risk the mortality. Do restaurants and seafood markets have the capacity to store any of their "fresh" products that long? patriotledger/topstories/x175620655/Local-oyster-recall-hits-S-Shore-restaurants-just-before-Labor-Day
Posted on: Mon, 02 Sep 2013 12:55:27 +0000

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