Arthur Porche, Sr.
September 17, 2007
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September 19, 2007
With oyster season just starting, it has already hit a hiccup.
A 52-year-old woman in Georgia died several days after eating raw oysters from the Gulf of Mexico.
While it is unclear whether or not the restaurant’s handling of the shellfish contributed to abnormal growth of the bacteria Vibrio vulnificus, Fulton County health officials have been warning the public against eating raw shellfish.
It is a known fact this bacteria thrives in the warm waters of the Gulf, which is why Louisiana Oyster Task Force president and Motivatit Seafood in Houma owner, Mike Voisin, advises people with diabetes, liver problems and other conditions that may impact their immune system to stay away from eating raw oysters.
“It’s a terrible disease and we want people to know about it,” said Voisin. “Education sets you free.”
He compared the situation to what diabetics face with sugar and artificial sweeteners.
Diabetics shouldn’t go for the “white bag” to sweeten their tea. They should understand they need to choose the “pink bag” or the “blue bag” for their own health.
And while artificial sweeteners are artificial, they still provide a sugar-like experience.
Following this comparison, he advises people with compromised immune systems try eating oysters that have been cleaned of bacteria through different processes like the High Pressure Process used for Motivatit’s Gold Band Oysters.
This process exposes the raw oysters to immense pressure thousands of times more intense than the pressure exerted by our atmosphere. This pressure forces the bacteria into a dormant state with minimal heat transfer, causing no change to the texture and taste of the oyster.
It also makes the oyster a lot easier to shuck, as it causes the mussel to release from the shell.
Low heat pasteurization and IQF (Individually Quickly Frozen) are two other methods for reducing or eliminating the bacteria.
In the future, irradiation of oysters could be the next technique for killing the bacteria without altering the experience of eating oysters raw.
“People should enjoy the product. If they have an immuno-compromised system, they should enjoy it raw-like with these other less risky items,” said Voisin.
Those with normal immune systems should have no problem with the common bacteria.
Voisin also suggested people can just cook the oysters, saying charbroiled oysters are his favorite.
As far as the season, the task force leader remains optimistic. “We are blessed in Louisiana,” said Voisin. “We’re going to have a good oyster season this year, because we worked hard after Katrina and got the beds back in shape and they’re now where we need them to be.”
The Associated Press contributed to this report.
The 2007 oyster season was barely open last week when a 52-year-old Georgia woman died several days after eating raw oysters from the Gulf of Mexico. State Oyster Task Force President Mike Voisin said he doesn’t expect the news to negatively impact the oyster season. Above, workers at Houma’s Motivatit Seafood, which Voisin owns, ready oysters for market. * File photo.
