THE OYSTER INDUSTRY OF THE WORLD 571 



The packers fill the cans, weigh them, and insert an extra oyster to insure 

 against excessive shrinkage in processing. After exhausting and sealing, the cans 

 are processed at 240.5° F (115.6° C) . The time of processing varies from 20 to 42 

 minutes depending on the size of the cans (Jarvis, 1943). 



Pacific Coast canners use elaborate methods of growing and processing their 

 product, but are fully recompensed for their extra efforts by the high quality of 

 their product. 



In 1948 oysters were canned in 48 plants, of which 2 were located in North 

 Carolina, 3 in South Carolina, 13 in Mississippi, 18 in Louisiana, 10 in Washing- 

 ton, and 1 each in Alabama and Oregon. 



Besides canned oysters the Pacific Coast oyster industry in 1948 packed 1,037 

 standard cases of smoked oysters, valued at $82,452. 



Sanitary Control 



Sanitary supervision of the industry in the United States is exercised by the U. S. 

 Pubhc Health Service, U. S. Food and Drug Administration, and State Health De- 

 partments. Its purpose is to prevent the production and consumption of infected or 

 adulterated oysters which may endanger hirnian health. Strict compliance with 

 the administrative measures is vital to the industry because of extensive pollution 

 of waters in the vicinity of large cities and the danger of obtaining shellfish unfit 

 for human consumption. Bacteriological examination of shellfish was the subject 

 of extensive studies conducted in the United States and abroad. The present 

 system guarantees that shellfish obtained from a legitimate grower or dealer are 

 free of pathogenic germs and are safe to eat. Present methods of control rely 

 primarily on sanitary and bacteriological examination of oyster grounds, using 

 Escherichia coli as an index of pollution of water. Bacteriological examination of 

 shellfish meat presents many technical difficulties and is less reliable than the 

 examination of water in which the oysters live and which they filter for feeding. 

 Oyster grounds and shore plants found to be satisfactory from a sanitary point of 

 view are certified by a state health officer. All state certificates are approved by 

 the U. S. Public Health Service. On the basis of the compliance by state health 

 authorities with the sanitary standards recommended by U. S. Public Health 

 Service for the guidance of the industry and interstate shipping companies this 

 Service issues at frequent intervals the list of certified dealers and the numbers 

 of their licenses. 



Each shipment must be accompanied by a tag giving the number of the cer- 

 tificate and the name and address of the dealer. Shipment of oysters not accom- 

 panied by such certificate is prohibited. Sanitary requirements for shucking 

 houses and canneries cover all phases of processing oysters. The most important 

 requirements are: periodical medical examination of the personnel engaged in 

 opening and processing of oysters; disinfection of utensils; general cleanliness 

 of oyster houses; methods of shucking and processing of oysters; and many others. 

 Full description of the present elaborate methods of sanitary control of shellfish 

 can be found in a publication of the U. S. Public Health Service, entitled "Manual 

 of Recommended Practice for Sanitary Control of Shellfish Industry" (1946). 

 Under the present system of control the customer making his purchase from a 

 legitimate dealer should have no fear of obtaining contaminated shellfish. 



