A salty way to safer shellfish
Thursday, March 31, 2011 - 16:00
in Earth & Climate
(PhysOrg.com) -- A spritz of lemon and a dash of hot sauce make oysters taste great -- but a bath of salt water might make them more safe to eat. A new report finds that exposing oysters raised in low-salinity water to a weeklong douse in ocean water before harvest can rid oysters of the dangerous Vibrio vulnificus bacterium.