One of the constantly nagging negatives that comes with
enjoying our waters' most popular mollusk is the fear of getting sick. The
oyster industry is no less a stranger to recalls than a frequent eater of the
bivalve is to bad stomach aches. Analysts from Louisiana State University
(LSU), though, are aiming to rectify this situation. As houmatoday.com
reports, LSU has begun an initiative that aims to aid local oyster harvesters
in testing for harmful bacteria, viruses, and other malignant microbes in our
harvested oysters. If successful, this project could result in a noticeable
decrease in the economic pains the industry suffers due to recalls, as well as
clearer indications for customers that their food is entirely safe. This whole
project is not just a local effort, though it may be grounded in Louisiana
natives. A stunning 30 to 40 percent of the entire U.S. oyster supply comes
from Louisiana harvesters, so any betterment to health protocols down here will
help serve the entire nation, as well as our home state of Louisiana.
NASA has graciously given LSU a $750,000 grant to produce
effective test results on oyster beds and deliver said results to the
government for proper regulation, should the bed prove unsafe. Considering the
frightening statistic that around 80,000 people suffer from oyster-induced
vibriosis—an infection caused by certain water-based bacteria—every year, any
effective efforts to reduce this tendency will be well met by any and all who
enjoy seafood on the regular. This aid will also be greatly appreciated by
restaurants who specialize in this department, as the pandemic has already
smashed most indoor dining income streams without the detriment of vibriosis
worsening matters. With any luck, LSU's efforts will be successful, and we will
witness a return to form for the Louisiana oyster industry sooner rather than
later.
