howgate (phowgate@rsc.co.uk)
Sun, 13 Jun 1999 14:07:32 +0100
On 13 June, James Cameron wrote:
>
> I need some information on time/temperatur condition for the storage and
> transportation of oyster through the wholsale and reatail chain, or some
> pointers to where this information can be obtained.
>
I assume you are referring to live oysters. INFOFISH, (PO Box 10899, 50728
Kuala Lumpur, Malaysia),Technical Handbook 3, Transportation of Live and
Processed Seafood, recommends chill storage between 1-10 degC with the
cupped side downwards to retain natural juices. Other recommendations I am
aware of for bivalves generally, though I cannot quote references, is that
they should be stored chilled, but not directly in contact with ice.
Bivalves will keep alive for a few weeks under these condition, but the
flavour deteriorates after about 10 days at 2-3 C and after 4 days at 5-7
C.
You head your message 'oyster safety'. Is there any reason to suppose that
conditions of storage affect safety of live oysters?
Peter Howgate
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