98 SHELLFISH CONTAMINATION FROM SEWAGE-POLLUTED WATERS. 
STORAGE OF OYSTERS. 
In a report on the “‘Preservation of fishery products for food,” 
Stevenson ® 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 
Fic. 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 OUT 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- 
Pe a DRE ARP eet enc ete Cs IT sera ah a Acted 
