28 SHELLFISH CONTAMINATION FROM SEWAGE-POLLUTED WATERS. 



STORAGE OF OYSTERS. 



In a report on the " Preservation of fishery products for food," 

 Stevenson 65 has shown that the best temperature for cold storage of 

 oysters is between 38 and 40 F. When stored in good condition 

 they may be kept at this temperature for six weeks. As an experi- 

 ment they have been kept for ten weeks, but storage for that length 

 of time is not advisable. 



Some experimental results on keeping shell oysters in this labora- 

 tory at low temperatures (about 35 F.) showed that they still 

 remained in good condition after five weeks, but at the end of twelve 

 weeks nearly all showed from their physical condition alone that 

 they were unfit for food. When necessary to keep oysters in storage 

 during the winter they should be kept under good sanitary condi- 

 tions. Freshly caught oysters are preferable to those which have 



FIG. 9. About 500 boats and as many floats in operation in river. From three to five men operate each 

 boat, and refuse is generally dumped overboard. Water showed pollution. 



aged in the shop. The wet mud on the outside of oyster shells in 

 piles, when contaminated, may pollute the oysters at the bottom 

 of the heap by means of infected matter dripping down from the 

 layers above. Oysters shipped in unclean freight cars may become 

 contaminated en route, or this may occur during insanitary storage 

 in bins at oyster houses. 



SPOILAGE DUE TO LENGTH OF TIME OTJT OF WATER. 



Stale oysters are without question a dangerous article of food. 

 This kind of material has undoubtedly produced serious gastro- 

 intestinal disturbances and possibly death when consumed by indi- 



