A new, quick, inexpensive, more sensitive test for vibrio in oysters has been developed. By amplifying the bacteria DNA, it can detect lower levels of Vibrio than available tests.

USDA-funded research, with Florida Gulf Coast Oyster Industry Council has evaluated treatments such as freezing, high pressure, irradiation, or mild heat using this more sensitive test.

At the Interstate Shellfish Sanitation Conference (ISSC), Oct. 17 - 23, the findings will be presented. The ISSC determines if the test will be widely used.

Post harvest processing of Gulf Oysters can alter taste, texture and reduce Vibrio levels to log10 -3.52 undetectable levels for all but this new test. Only irradiation can reduce Vibrio by 10-5, the definition of pasteurization, without altering the taste or killing the oyster.

This test is significant in light of the FDA reporting 40% of Oysters in non-"R" months are tainted with Vibrio.

http://news.ufl.edu/2009/10/14/oyster-2/