Yi-Cheng Su knows how much people enjoy eating a briny, cold, fresh raw oyster.
But as tasty as the cocktail sauce-doused treat can be, shellfish can carry bacteria that will wreak havoc upon your digestive tract – at least for a few days – and has even been known to be a killer.
So Su, as an associate professor at Oregon State University's Seafood Research Lab in Astoria, has been at work for two years to chill the bacteria – known as vibrio parahaemolyticus – into submission.
Of course, Su knows that cooking the shellfish would stomp out any of the tiny troublemakers – but that's not a real option for many die hard oyster fans.
To read the rest of the story, please go to: The Daily Astorian (St. Astoria, OR).
Photo by Alex Pajunas, The Daily Astorian