Shucking oysters to pack, sell and ship is P&J Oyster Company's business -- at least for now. owner Al Sunseri says, "Our 133 year old business could see the last, and a fifth generation of Sunseri's, would not have a business to continue. All of our employees that we have grown up with and work with would not have a place to work." Sunseri says the industry was side swiped last week when the FDA pitched a new rule that would ban gulf raw oyster sales between April and October, unless they are treated for vibrio vulnificus bacteria that can make people sick. Sunseri adds, "Within the state of Louisiana for the past 15 years we have averaged one v v illness related to oysters every other year." Even FDA numbers estimate only 30 people nationwide get sick each year from oysters, half of whom die, but all of whom have other health problems.
The FDA wants post harvest oysters from the Gulf to be high pressure washed, heat treated or quick frozen to kill bacteria -- something many oyster processors cannot do.
The oyster bar at Pascal's Manale hustles year round, but the proposed new rule wouldn't just shut down the raw bar 8 months of the year. Mike DeFelice explains, "Even if I want to do oysters Bienville, oysters Rockerfeller, my combo pan roast, fried oysters, I am still going to have to buy them post treated." He has tried two or three different types of treated oysters and feels, "They lose their flavor. They lose their natural juice. The complexion of the oyster is rubbery. It is a cooked product already." He thinks the risk of getting sick from eating raw oysters demands more personal responsibility, not more government regulation.
To share you thoughts on oysters call the White House comment line at 202-456-1111 or contact Congress by http://www.house.gov/house/MemberWWW_by_State.shtml
To learn more about post harvest processing go to http://www.theperfectoyster.com/process.cfm
