Health & Welfare
X-ray irradiation: Technology improves safety of live oysters
Various techniques have been proposed to reduce Vibrio bacteria in live and processed oysters. In studies, X-ray treatments successfully reduced Vibrio populations.
Health & Welfare
Vibrio contamination in raw oysters controlled by post-harvest treatments
The levels of harmful Vibrio bacteria – a pathogen that multiplies at higher temperatures – in raw oysters depend largely on post-harvest handling.
Health & Welfare
Oysters and the impacts of climate change
In recent decades, mass summer mortality in oyster aquaculture has become widespread, with 50 percent of crops lost in a given year. Losses are often associated with spawning, which is normally seasonal but highly temperature-dependent.
Intelligence
Mollusk culture in Portugal
Most of the shellfish industry in Portugal is located on the country’s southern coast, where the production is dominated by the grooved carpet shell clam, followed by Japanese and Portuguese cupped oysters, and mussels.
Intelligence
Research yields improvements in oyster hatchery management
A project between an oyster hatchery and a university is working on a selective-breeding program for silver- or gold-lip pearl oysters in Indonesia.
Health & Welfare
Genetic improvement of Pacific oysters in Australia
The growing Pacific oyster culture industry in Australia is supported by cooperative research on genetic improvement and broodstock distribution.
Intelligence
High-pressure processing of oysters
A U.S. study found that high-pressure processing reduced Vibrio vulnificus levels in oysters and can help extend their shelf life.
Health & Welfare
Ecogenomics: New approach to understanding oyster health
The health of two key oyster species – the American and Pacific – is constantly under threat of parasitic infections leading to diseases MSX and dermo.