It never ceases to amaze me how business interests have more sway with Congress than good, protective food safety measures. Two weeks ago, the FDA finally did the right thing and told the shellfish industry that, starting in 2011, gulf coast oysters would have to be post-harvest processed to kill the deadly bacteria vibrio vulnificus that they harbor in summer months. Vibrio vulnificus is fatal to 50% of those it infects, and causes devastating illness and loss of limbs in those lucky enough to survive it. Anyone who eats raw oysters and has diabetes, liver problems, AIDS, or cancer is particularly susceptible to the bacteria. Since 1995, 225 people have died simply from eating ray oysters.
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