Pages tagged Food Safety
What Heat Does to an Oyster
Steaming shrinks an oyster to about half its weight and trims its umami. Baking with olive oil protects its omega-3. The chemistry of the cooked oyster.
Wallis Lake
A large coastal lake on the NSW mid-north coast, famous for Sydney rock oysters, and for the 1997 outbreak that changed how Australia manages oyster water.
Post-Harvest Processed Oysters
A treated raw oyster is safer, and often already shucked and no longer alive. The science of high pressure processing, and what it does and does not change.
Vibrio Moves North
In 2004 raw oysters from Alaska made cruise passengers ill, 1,000 km north of any oyster previously linked to the illness. Warming water is redrawing where raw oysters carry risk.
How to Host a Raw Bar at Home
A home raw bar is simple once you know the order: buy well, keep cold, ice properly, shuck to order, and serve light to intense.
Rain, Sewage and Oyster Closures
Why a farm can be closed the day after a storm, what Class A and 'conditionally approved' mean, and why norovirus peaks in the months with an R.
Microplastics in Oysters
About half a particle per gram of farmed oyster, and far more plastic fiber from the air at your dinner table. What the measurements say, and what they cannot yet.
Clean Energy, Contaminated Oysters?
Farming oysters between offshore wind turbines looks like a model of ocean sustainability. A 2025 study asks what the turbines' corrosion protection leaches into the water.