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Study suggests alternative treatment for bacteria in oysters

A joint study by local oyster growers and researchers at the Virginia Institute of Marine Science shows that moving farmed oysters into saltier waters just prior to harvest nearly eliminates the presence of a bacterium that can sicken humans.

The findings—reported by VIMS professors Kim Reece and Howard Kator, and local oyster growers Thomas Gallivan, A.J. Erskine, and Tommy Leggett—may offer a relatively low-cost solution to a controversial change in FDA regulations that many growers believe will eventually affect the oyster industry in Chesapeake Bay.
 
 

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