SUMMARY. 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 dee 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 ee to pollution. 
(6) Ooeer beds should be protected from every y possible source of 
contamination, and they should be located in water proven to be 
pure by Popentad 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 reduce 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 appl- 
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. 
