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SafeOysters.org - Industry

Vibrio vulnificus

Infection from Consumption of Raw
Shellfish or Marine-Related Wounds

Intro Resources

Post-Harvest Oyster Processors Validated or Verified by States

(As of December 2006)

Contact individual companies for effectiveness of their process on reduction of Vibrio species.

California

Florida

Buddy Ward & Son’s Seafood
233 Water Street
Apalachicola, FL 32320
Phone: (850) 653-8790
Contact: Tommy Ward, tommyward_13miles@yahoo.com
Process used: freezing
Estimated commercial production in 2007

Leavins Seafood, Inc.
http://www.leavinsseafood.com/
101 Water Street
Apalachicola, FL 32320
Phone: (800)765-8882
Process used: individual quick freezing

Louisiana

Ameripure Processing Company, Inc.
http://www.ameripure.com/
803 Willow Street
Franklin, LA 70538
Phone: (800) 328-6729
Process used: heat-cool pasteurization

Joey Oysters, Inc.
http://www.food-connections.com/la/joey_oysters/
58483 Highway 51 South
P.O. Box 904
Amite, LA 70422
Phone: (800) 748-1525

Motivatit Seafoods, Inc.
http://www.motivatit.com/
P.O. Box 3916
Houma, LA 70361
Phone: (985) 868-7191
Processes used: high hydrostatic pressure; individual quick freezing

Mississippi

Crystal Seas Seafood
http://crystalseasoysters.com/
166 W. North Street
Pass Christian, MS 39571
Phone: (228) 452-2722
Process used: individual quick freezing

Texas

Hillman Shrimp and Oyster Company
http://hillmanoysters.com/
10700 Hillman Drive
Route 3, Box 409
Dickinson, TX 77539
Phone: (800) 582-4416
Process used: individual quick freezing

Jeri’s Seafood
http://www.jerisseafood.com/
136 County Dock Road
Smith Point, TX 77514
Phone: (409) 355-2243
Process: individual quick freezing

Washington

Nisbet Oyster Company, Inc.
http://www.goosepoint.com/aboutNisbet.html/
7081 Niawaukum Street, Highway 101
Bay Center, WA 98527
Phone: (360) 875-6629
Process used: high hydrostatic pressure

SafeOysters.org is a gateway to Vibrio vulnificus information
for health care providers, food educators, consumers, fishermen 
and commercial processors.

Updated: 3/13/2009 - Send comments or questions to:web editor.