Chris Leftwich (chris@fishhall.co.uk)
Tue, 15 Jun 1999 11:57:16 +0100
Dear James,
There are no specific times and temperatures for the storage of oysters.
Peter Howgate is right in regards temperature, although I would suggest that
10 is a little on the high side, I would normally recommend a maximum of 7
or 8. It is important that they are stored cupped side down to prevent the
loss of juices and also out of direct line of the blowers in a chill unit.
The length of storage time will depend upon the way in which they have been
reared and harvested, if they are farmed, and any subsequent handling. If
they have been conditioned by moving them out of the water for longer
periods prior to harvesting, the animals will be that much stronger, and
other factors depending, will last longer out of the water. However, poor
handling will shock the animals and reduce the shelf life.
I think Peter's estimate of a few weeks is a bit excessive. In my experience
even with the best produced oysters you would do well to get more than two
weeks. It is more usual to expect between 7 and 10 days.
In any event the animals must be alive when sold, i.e tightly closed or
respond to percussion if gaping.
There are now legal standards for the production, harvesting,
transport,storage and sale of oysters within the EU. However, there are no
mention of specific temperatures in the directives and this is due to the
reasons outlined. They merely make reference to avoidance of extremes of
temperature.
If you would like a copy of the EU directive I would be happy to send you
one if you let me have your address. Although I do not think it will answer
your original question.
If I can help you any further please let me know
Regards
Chris Leftwich
Chief Inspector, Billingsgate Market , London.
-----Original Message-----
From: James A Cameron <jcameron@senet.com.au>
To: seafood@ucdavis.edu <seafood@ucdavis.edu>
Date: 13 June 1999 08:18
Subject: Oyster Safety
>Hi there,
>
>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.
>
>Thank you,
>
>James Cameron
>
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