Figure 25. — Large suction dredge operating on oyster beds in Long Island Sound and in the waters of the State of New 



York. Description in text. 



probably was a lack of constructive manage- 

 ment. This deficiency led gradually to destruc- 

 tion of the unusually productive oyster beds. 

 Depletion of natural oyster beds, or public 

 grounds, can be demonstrated further by 

 another example. In some sections of the 

 Potomac River where, not long ago, oysters 

 were abundant, the grounds are now so ex- 

 hausted because of overfishing and lack of 

 cultivation that production of oysters averages 

 less than 1 bushel per acre. Yet, by properly 

 cultivating and protecting oysters, an acre of 

 oyster bed can support from 500 to 1,200 

 bushels. If State shellfisheries authorities 

 would follow the practices of private oyster 

 cultivators, they could restore the oyster 

 populations on the depleted grounds. 



SANITARY CONTROL 



Oysters can accumulate certain pathogenic 

 bacteria harmful to man. Because of this, the 

 U.S. oyster industry, as other shellfisheries, 

 is subject to strict sanitary regulations. Sani- 



tary supervision is exercised by the health 

 departments of different States, by the U.S. 

 Public Health Service, and by the Food and 

 Drug Administration. 



Waters from which oysters are taken to be 

 sold for food are inspected and tested by health 

 authorities. These organizations also guard 

 against unlawful adulterations of oyster meats. 

 After oyster meats are renioved from the 

 shells, their purity is determined by rigid 

 bacteriological examination and, in instances 

 of chennical pollution, by other tests. Oysters 

 failing to meet required standards cannot be 

 released for sale. 



Shucking houses (where oysters are opened) 

 and all equipment coming in contact with oyster 

 meats must be kept clean. Furthermore, all 

 employees who open oysters must undergo 

 periodic medical examinations to ascertain that 

 they are not suffering from contagious diseases 

 which they may transfer to others by handling 

 oysters. 



Oysters fronn contaminated areas may be 

 purified in special tanks through which large 

 quantities of pure water are passed. The water 



33 



