Post harvest techniques and sanitation for oysters

Abstract

Oysters are often transported alive and consumed raw. They are likely to harbour pathogenic microorganisms due to their filter feeding habit. Therefore depuration of the shellfish using appropriate method is essential. The need for monitoring the bacterial quality and levels of the oyster growing areas and the bacterial load of oyster meet is emphasized. Result of bacteriological studies on the water quality in the oyster farm at Tuticorin and meet of cultured oysters are discussed.