|
|
|
Abstracts
Workgroup: Public Health and Processing
New Oyster Product: Processing and Market Research
Principal Investigator(s):
Joanne McNeely, Bureau of Seafood and Aquaculture Marketing, Florida Department of Agriculture and Consumer Services, seafood@doacs.state.fl.us
Co-Investigator(s):
Dr. Gary Rodrick, Institute of Food and Agricultural Science, University of Florida
Dr. Steve Otwell, Institute of Food and Agricultural Science, University of Florida
Dr. David Zimet, Institute for Food and Agricultural Science, University of Florida, North Florida Research and Education Center
Dr. Steve Otwell, Institute of Food and Agricultural Science, University of Florida
Dr. David Zimet, Institute for Food and Agricultural Science, University of Florida, North Florida Research and Education Center
Funding Period: 10/01/99 - 6/30/01
A grant from the Florida Sea Grant College Program has allowed researchers to analyze the viability of frozen oysters and the acceptability of the products by means of laboratory, consumer and industry research. The laboratory research shows that this new product, when exposed to extremely low temperatures for specific periods of time, shows no detectable signs of the bacteria Vibrio vulnificus. The consumer and trade research proves there is potential for growth and the need for continual education to the trade, health care professionals and at-risk consumers about this new product.
IMPACTS and/or BENEFITS:
Previous to this research, there was no data to indicate the proportion of the United States population that has consumed oysters. Nor was there a clear demographic profile of the oyster consumer.
Individuals who believe the new method of freezing oysters can reduce the bacteria levels are more likely to purchase this new product and would be willing to pay a premium price. This can increase oyster sales, reduce illnesses, and prevent deaths, thereby benefiting the oyster industry as a whole.
PROJECT PUBLICATIONS:
A final comprehensive report including graphics and charts titled after the project.
Also available on the Bureau's website: www.fl-seafood.com.
![[Maryland Sea Grant]](../mdsg_logo.gif){kind=logo}
![[NOAA]](../noaa_logo.gif){kind=logo}
![[Virginia Sea Grant]](../vasg_logo.gif){kind=logo}