Sr.M.MAKY. 49 



individuals find profitable employment in developing and carrying on 

 this business in all its phases. 



(5) The indiscriminate introduction of sewage into our natural 

 bodies of water is now the greatest enemy to the shellfish industries. 

 In order to correct this evil it will be necessary to prevent further 

 pollution of our waters, or else to remove the shellfish industries 

 from the grounds subject to pollution. 



(6) Oyster beds should be protected from every possible source of 

 contamination, and they should be located in water proven to be 

 pure by repeated examinations. These examinations should con- 

 sist of careful bacteriological and chemical analyses of both the water 

 and oysters from oyster layings. The laboratory findings should 

 also be supplemented by systematic inspection of all the territory 

 which could in any wise affect the condition of the water flowing over 

 the oyster beds. 



(7) The practice of floating oysters in water of questionable purity 

 should be absolutely prohibited because of the probability of sewage 

 contamination. When it is desired to remove the gross filth from 

 the exterior of the shell, oysters may be floated and allowed "to 

 cleanse themselves" in suitably constructed devices in waters free 

 from pollution, and containing no less salt than the water in which 

 they will grow to maturity. 



(8) Like other perishable food products, oysters may become unfit 

 for use if stored or kept under insanitary conditions. This spoilage, 

 however, may take place wholly from the length of time out of water. 



(9) Oysters removed from pure beds may become contaminated 

 during the process of shucking or preparation for the market in 

 insanitary shucking establishments. These places should be con- 

 structed in a sanitary manner and provided with satisfactory appli- 

 ances for the proper cleansing and sterilization of utensils used for 

 shipping oysters. Without such devices it is almost impossible to 

 prepare packages in a sanitary manner. This is particularly true 

 when cans, barrels, or containers of any kind are used a second time 

 without proper cleansing and sterilization. When contaminated 

 these unsterile vessels may become active agents for the dissemina- 

 tion of disease-producing organisms. 



(10) The liquor in the shell surrounding the oysters contains more 

 bacteria than does an equal volume of meat from the same oyster. 

 This liquor, together with any sand in the gills of the oyster, can be 

 removed and the meat chilled at the same time by the use of pure ice 

 and water. This washing process can be done efficiently within 3 to 

 10 minutes, depending upon the method employed. Oysters should 

 not be allowed to soak in fresh water, as they increase in volume, 

 change in appearance and flavor, and decompose more rapidly than 

 those not soaked. 



