This project aims to find a technological solution to allow consumers to enjoy oysters while minimising the risk of viral infection and while maintaining the sustainability and profitability of the industry.
HPP processing has been successfully shown as a technique to manage environmental contamination levels in oysters. Use of this technique can enable oyster farms an alternative route to market for oyster products that currently require cooking to maintain product safety, class C oysters. The process has been shown to reduce the risk of these oysters to levels which are the same as class A oysters, the highest level.
Oyster farmers could use this technique to reduce the risk to their businesses from seasonal changes in contamination levels that are largely outside of their control. It will also reduce the need for depuration or relaying. Without the need for relay sites more oysters could be grown on these sites. Sites which are currently not viable could be exploited using this technology.