Project Aims to Boost Louisiana Oyster Safety and Profits
By Keith Magill
The Courier
LSU researchers have launched a project that aims to give Louisiana oyster harvesters a way of detecting whether waters contain viruses or bacteria that can cause some people to get sick when they eat the shellfish raw or undercooked.
“This project is meant to decrease the number of people getting sick and also decrease oyster recalls,” civil and environmental engineering professor Zhiqiang Deng said in a news release. “The project will aid in the economic development of Louisiana by reducing costly oyster ground closures and recalls, thereby increasing oyster production.”