DiningBuzz! - FDA to ban sale of raw oysters from Gulf of Mexico

From http://news.yahoo.com/s/ap/20091027/ap_on_re_us/us_fda_oysters

NEW ORLEANS – Federal officials plan to ban sales of raw oysters harvested from the Gulf of Mexico unless the shellfish are treated to destroy potentially deadly bacteria — a requirement that opponents say could deprive diners of a delicacy cherished for generations.

The full story goes on to say that's where 2/3 of the nations oysters come from, and they are doing it because

About 15 people die each year in the United States from raw oysters infected with Vibrio vulnificus, which typically is found in warm coastal waters between April and October. Most of the deaths occur among people with weak immune systems caused by health problems like liver or kidney disease, cancer, diabetes, or AIDS.

Yes, that's right, fifteen people.

The FDA is promoting a ban because high-risk groups are not heeding warnings about raw oysters, and millions of other people may not know they are vulnerable.

I don't even really enjoy oysters, and even I know not to eat them in months without an R in them.......

NEW ORLEANS – Federal officials plan to ban sales of raw oysters harvested from the Gulf of Mexico unless the shellfish are treated to destroy potentially deadly bacteria — a requirement that opponents say could deprive diners of a delicacy cherished for generations.

The full story goes on to say that's where 2/3 of the nations oysters come from, and they are doing it because

About 15 people die each year in the United States from raw oysters infected with Vibrio vulnificus, which typically is found in warm coastal waters between April and October. Most of the deaths occur among people with weak immune systems caused by health problems like liver or kidney disease, cancer, diabetes, or AIDS.

Yes, that's right, fifteen people.

The FDA is promoting a ban because high-risk groups are not heeding warnings about raw oysters, and millions of other people may not know they are vulnerable.

I don't even really enjoy oysters, and even I know not to eat them in months with an R in them.......

Mike, would you accept a "redo' on your last sentence? Those "R' months are when to eat Gulf oysters....(although I'm slower to order them in September/October, awaiting cooler waters).

Only 15? That makes Gulf oysters (using the number who dine upon each for comparison) a hell of a lot safer than Fugu. Until the docs tell me my immune system is compromised by the various conditions which time has caused to impair/impinge upon me, I'll keep on regularly ordering another couple of dozen freshly shucked, just a little lemon and Tabasco, please....

Please note that in the article it states:

"...The sales ban would take effect in 2011 for oysters harvested in the Gulf during warm months."

Emphasis mine.

Mike, would you accept a "redo' on your last sentence?


My bad, meant to say without. All better.

How easy (or hard) is it to catch your own oysters? Asking because I don't have a clue. Clams I've gone out for hundreds of times till the water was not so good.

So far it appears to only be from the Gulf of Mexico and only some months, which is better then requiring all oysters be exposed to heat, cold and radiation before they are sold. Yum.

Please note that in the article it states:

"...The sales ban would take effect in 2011 for oysters harvested in the Gulf during warm months."

Emphasis mine.

Hooo, that is a relief. There is nothing better than a fresh Apalachicola oyster, to face a future without them would be ... disheartening

I can't possibly see this holding. Given a choice side by side of quick heated flash frozen gamma radiated oysters from the Gulf of Mexico or fresh from the sea or farms ones from say the rest of the country, we pretty much all know which one people will buy.

That's a huge industry down there, they won't let it die.

you go harvest oysters up here in mrlynd or virginnia, you die of lead poisoning.
(that is from gunshot wounds, in case you did not understand)

not like clamming or mussels in new england.

I've deleted several off-topic or OMNI-esque political posts.

If you want to talk politics, please take it to OMNI/PR. Thanks :)

cblaisd
Moderator, Dining Buzz

Mike, would you accept a "redo' on your last sentence? Those "R' months are when to eat Gulf oysters....(although I'm slower to order them in September/October, awaiting cooler waters).

Only 15? That makes Gulf oysters (using the number who dine upon each for comparison) a hell of a lot safer than Fugu. Until the docs tell me my immune system is compromised by the various conditions which time has caused to impair/impinge upon me, I'll keep on regularly ordering another couple of dozen freshly shucked, just a little lemon and Tabasco, please....

Do you know how many people have died in Japan from fugu prepared by licensed chefs in say the last 20 years? On the other hand, it isnt something you should try at home ;)

Its the warm water. It probably would be good to stop harvesting them in the warm water time of year. Might even help the winter harvest. Its sort of part of our instant gratification culture. Oysters arent good from there in the summer, people shouldnt be eating them anyway. By the way, it is similar with fugu, it is only eaten in the winter, and a narrower definition of winter too, November to early March if I recall correctly.

Hooo, that is a relief. There is nothing better than a fresh Apalachicola oyster, to face a future without them would be ... disheartening

AGREED !!!!

Isn't there a saying about oysters that one should only cosume them during months that contain an 'r'? (not that I follow that rule)

Please note that in the article it states:

"...The sales ban would take effect in 2011 for oysters harvested in the Gulf during warm months."

Emphasis mine.

The warm months are being defined as April thru October - 7 out of 12 months.

BTW, the deal with not eating oysters in non-R months came about during the pre-refrigeration days. Being from NOLA, I've eaten my share of them during all months, even fresh off the boat & opened on the dock. I must say though, that I prefer my oysters fried during the non-R months, especially on a Half & Half ( half the po-boy with fried oysters and half with fried shrimp ).

Isn't there a saying about oysters that one should only cosume them during months that contain an 'r'?

The expression is "Oysters R in season"

Please redo the redo from an earlier wrong correction

The warm months are being defined as April thru October - 7 out of 12 months.

oh boy, I don't think I can give up oysters for 7 months

I must say though, that I prefer my oysters fried during the non-R months, especially on a Half & Half ( half the po-boy with fried oysters and half with fried shrimp ).

make mine an all oyster po-boy please, or grilled like from Drago's http://www.dragosrestaurant.com/oysters.htm

I don't think there has been any kind of Dining Do in NOLA for awhile, perhaps it is time to think about getting one started@:-)

oh boy, I don't think I can give up oysters for 7 months



make mine an all oyster po-boy please, or grilled like from Drago's http://www.dragosrestaurant.com/oysters.htm

I don't think there has been any kind of Dining Do in NOLA for awhile, perhaps it is time to think about getting one started@:-)

O.K., now you've started it! ;) I'll also take the Oysters Rockefeller & Oysters Foch from Antoine's. Grilled oysters from the original Drago's in Metairie. Raw oysters from Casamento's. Oyster Po-boy from Sam's Food Store.

Do you know how many people have died in Japan from fugu prepared by licensed chefs in say the last 20 years? On the other hand, it isnt something you should try at home ;)


Compare number of folks who eat Gulf oysters with the number of diners who consume fugu. Many, many, many, many more oyster slurpers about. My point....The "death rate" from eating tainted Gulf oysters likely remains below that for fugu-eaters. Maybe many times below.

....And as noted, I rarely eat raw Gulf Oysters from the end of April through midOctober. Any cool water oysters? Bring'em on. Gulf Oyster po-boys in July? Why not?

Compare number of folks who eat Gulf oysters with the number of diners who consume fugu. Many, many, many, many more oyster slurpers about. My point....The "death rate" from eating tainted Gulf oysters likely remains below that for fugu-eaters. Maybe many times below.

....And as noted, I rarely eat raw Gulf Oysters from the end of April through midOctober. Any cool water oysters? Bring'em on. Gulf Oyster po-boys in July? Why not?

Actually, the number from fugu is zero. It is tough to get way below that ;)

The death rate from Vibrio Vulnificus is only part of the story - it can cause serious, debilitating effects, even crippling and deforming its victims.

I only eat raw oysters from the cold waters of the Pacific NW - the warm-water variety are just not worth the risk, even during 'season.'

O.K., now you've started it! ;) I'll also take the Oysters Rockefeller & Oysters Foch from Antoine's. Grilled oysters from the original Drago's in Metairie. Raw oysters from Casamento's. Oyster Po-boy from Sam's Food Store.

+1

I've only dined at Drago's in Metairie, is the Hilton location just not good or ..?

I only eat raw oysters from the cold waters of the Pacific NW - the warm-water variety are just not worth the risk, even during 'season.'

I don't know, the Carolina Cups from Hank's in Charleston, SC are worth a pretty big risk in my book! ;)

+1

I've only dined at Drago's in Metairie, is the Hilton location just not good or ..?

It should be fine because they have a reputation to maintain. It's just that I'm not big on going to the places here that are primarily frequented by tourists. One of the places that I mentioned above, very few locals know about it. For sure, the tourists don't know about it, with the exception of you, now. ;)

I only eat raw oysters from the cold waters of the Pacific NW - the warm-water variety are just not worth the risk, even during 'season.'

Being a booster of New England & Maritimes oysters, I'm sure this poster would also love those from the cold waters of our NE parts. Bluepoints, Malpeques, Cotuits, Island Creeks, Wellfleets, Quonsets, Pemaquids among others are the finest tasting IMHO that the US has to offer.

But I've enjoyed many a dozen of fat, buttery Gulf oysters in my time as well, though usually in R-months. If the water gets too warm anywhere the oysters grow, there is a much better chance that pathogens and algae could take hold. Even in these Northern parts we have "red tide" periods in some warmer months that mean that bivalves are off the menu. That said, the proposed ban for Gulf oysters seems a bit extreme. More proactive testing and more informed bans would be a better alternative.

Being a booster of New England & Maritimes oysters, I'm sure this poster would also love those from the cold waters of our NE parts. Bluepoints, Malpeques, Cotuits, Island Creeks, Wellfleets, Quonsets, Pemaquids among others are the finest tasting IMHO that the US has to offer.....

I'd love to try them, but alas I've never seen them for sale this far south.

Being a booster of New England & Maritimes oysters, I'm sure this poster would also love those from the cold waters of our NE parts. Bluepoints, Malpeques, Cotuits, Island Creeks, Wellfleets, Quonsets, Pemaquids among others are the finest tasting IMHO that the US has to offer.

mmmmm, we were fortunate enough to attend the Wellfleet Oyster Fest http://www.wellfleetoysterfest.org/ a few years back, couldn't tell you how many dozens we consumed.

Just had some very tasty Wellfleets (among others) at The Publican in Chicago: http://thepublicanrestaurant.com/ a Beglian inspired restaurant with many Belgian brews on tap.

The death rate from Vibrio Vulnificus is only part of the story - it can cause serious, debilitating effects, even crippling and deforming its victims.

I only eat raw oysters from the cold waters of the Pacific NW - the warm-water variety are just not worth the risk, even during 'season.'

I'll eat them during season, but they have had the "no-cook technology" available and in use since 2003.
http://www.theperfectoyster.com/question.cfm

Ground beef didn't have the same safety rules 75 years ago that it has today. The producer-complainers need to adapt, or go the way of the buggy whip.

Ground beef didn't have the same safety rules 75 years ago that it has today. The producer-complainers need to adapt, or go the way of the buggy whip.


A perfect example as to why it probably won't work at all. Why it seems like just yesterday this was news (no wait, it was yesterday)


Story Published: Nov 3, 2009 at 5:04 PM EST
Story Updated: Nov 3, 2009 at 5:04 PM EST

Ashville, NY (WKBW) -- A large ground beef recall is underway for Northeast and Mid-Atlantic states after beef from a local processing plant has been potentially linked to E.coli.

Fairbank Farms in Ashville, New York issued the voluntary recall for approximately 545,000 pounds of fresh ground beef produced between September 14 and September 16.

dot dot dot

Store bought preground beef is so not safe in the US.

+1

I've only dined at Drago's in Metairie, is the Hilton location just not good or ..?

Mmmmmmmmm . . . Casamento's!

A perfect example as to why it probably won't work at all. Why it seems like just yesterday this was news (no wait, it was yesterday)


Story Published: Nov 3, 2009 at 5:04 PM EST
Story Updated: Nov 3, 2009 at 5:04 PM EST

Ashville, NY (WKBW) -- A large ground beef recall is underway for Northeast and Mid-Atlantic states after beef from a local processing plant has been potentially linked to E.coli.

Fairbank Farms in Ashville, New York issued the voluntary recall for approximately 545,000 pounds of fresh ground beef produced between September 14 and September 16.

dot dot dot

Store bought preground beef is so not safe in the US.
Thanks for clarifying that. When someone breaks their guidelines it means that there should not be guidelines for all.

yea... :rolleyes:

I'd love to try them, but alas I've never seen them for sale this far south.

Come on up to BOS then! Oysters here in BOS compared to the Gulf Coast are expensive, but oh so fine. Tip: the Summer Shacks (local chain in BOS) do a 1/2 off special on raw oysters every day 12N-5PM. A dozen is fine with me, but I've seen others do multis.

OMG, now I'm hungry for Cotuits and Quonsets and Bluepoints :D

It made the NY Times this morning

http://www.nytimes.com/2009/11/12/health/policy/12oyster.html?_r=1&scp=2&sq=oysters&st=cse

Big story in "Texas Highways" magazine, followup to "Houston Chronicle" article reporting that harvest of oysters from Galveston Bay has trippled in recent years due to pollution control and management, while Chesapeake harvest now only 10% of once grand total.

But the meat of the article was even more interesting. In federal law/FDA regs?, oyster eaters have the right to demand to see the label (date and origin) from the sack in which the oysters they order were shipped. ....And then the punch line, that due to declining harvests, many oysters sold in the Northeast, including those labeled as "Blue Points" actually come from bags shipped from Galveston Bay - where the harvest season is short, November/December.

Good news:

http://www.nola.com/politics/index.ssf/2009/11/fda_decides_to_hold_off_on_raw.html

See, both parties in both houses across state lines can work together. Silly as all this is, it's a good example on how the congress and senate can work for good.

Well not for those 15 people a year though.

Hopefully it also raised tons of awareness about the issue.

That's a huge industry down there, they won't let it die.

Exactly. I wonder if the industry might go along with some form of restriction in order to drive prices up a bit. In any case, it fails to take into account the demand for fried and steamed oysters. Surely a ban would be better applied to the serving of raw oysters, not the harvest of all oysters. I disagree with any sort of ban unless it is driven by sustainability issues.

I prefer Gulf oysters to all the others I've tried. Alas, ever since I moved from the Gulf Coast up to NYC, I can't get them. I went to an oyster bar with over 60 varieties on the menu, and not a single one came from below the Mason-Dixon line! Damn yankees!