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The FDA plans to ban the sale of raw oysters from Louisiana, Texas and Florida, unless they are processed to protect against a bacteria that can make people who eat the oysters ill. The ban takes effect in 2011 for oysters gathered between April and October. We take a look at perspectives on the impact of the ban from WMBB, The Courier, WPMI and WDSU.
An anchor from Panama City, Florida's ABC affiliate says this is bad news for oyster producers.
“Thousands of jobs are at stake, and an entire seafood industry’s fate is in question after the Food and Drug Administration announced its proposed regulations for raw oysters. The ban could have a dramatic impact on coastal towns whose economy depends on the oyster industry.” (WMBB)
A writer for Louisiana-based The Courier says the ban goes too far.
"Although the bacteria, (Vibrio vulnificus), can cause deaths in some, its threat does not rise to the level or incidence necessary to require such drastic federal action.”
So, what does this mean for oyster lovers, like you and me? An anchor from Alabama's NBC affiliate tells us.
“All oyster producers are being asked to institute new sterilization technology by 2011. Processors say that could double or even triple the costs of oysters. They say adequate safety measures are already being taken.” (WPMI)
How would this ban actually impact the experience of enjoying oysters? That answer from New Orleans' NBC affiliate.
“Well basically, the FDA does not want you to eat raw oysters until they are treated first. And the way they want to treat them, is by basically flash-freezing them, pressurizing them, or heating them. Now, experts are telling us that that will drastically change the way the oysters taste.” (WDSU)
What do you think this ban could mean for you and other oyster lovers too?
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