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.
Motivatit Seafoods, Inc.
http://www.motivatit.com/
P.O. Box 3916, Houma, LA 70361
Phone: (985) 868-7191
Processes used: high hydrostatic pressure; individual quick freezing
Joey Oysters, Inc.
http://www.food-connections.com/la/joey_oysters/
58483 Highway 51 South
P.O. Box 904, Amite, LA 70422
Phone: (800) 748-1525
Nisbet Oyster Company, Inc.
http://www.goosepoint.com/aboutNisbet.html/
7081 Niawaukum Street, Highway 101, Bay Center, WA 98527
Phone: (360) 875-6629
Process used: high hydrostatic pressure