Commercial Oyster Postharvest Processing Systems in the United States

Heat Cool Pasteurization 

HCP is a patented process whereby live oysters are placed in warm water for a certain time period and then immediately dipped in cold water to stop the cooking process. These oysters are packed for the half shell market or sent for further processing as shucked product.

High Hydrostatic Pressure 

HHP is also a patented process that subjects oysters to high pressures (35,000 to 40,000 pounds per square inch) for 3 to 5 minutes to kill spoilage bacteria and reduce microorganisms including Vibrio to non-detectable levels.

Individually Quick Freezing 

IQF involves rapid freezing of half shell oysters on trays, then adding a thin glaze of ice to seal in the natural juices before storing them frozen.

Irradiation 

Cobalt-60 irradiation (C-60) is the traditional means used to irradiate foods. The gamma ray from the cobalt isotope is very penetrating through food packages and product.  There is no residual radioactivity.

Commercial Oyster Postharvest Processing Processing Systems

List of commercial oyster postharvest processing systems athttp://safeoysters.org.