Louisiana's Mary Landrieu is one of the supporters of the charge against blocking the FDA initiative on raw oysters. (Photo: Stock File)

Senators aim to block proposed raw oyster ban

UNITED STATES
Monday, November 09, 2009, 08:40 (GMT + 9)

Legislation to block the Food and Drug Administration (FDA) from using federal money to ban the sale of raw, untreated oysters in the summer was introduced by three Gulf Coast senators on Thursday. The FDA wants to sterilise raw oysters during the warmer months of April-October to prevent bacterial infections of the naturally occurring pathogen Vibrio vulnificus in consumers.

Senators Bill Nelson, D-Fla, Mary Landrieu, D-La, and David Vitter, R-La introduced the bill. An identical one was offered in the US House of Representatives by Rep. Allen Boyd, D-Fla on Wednesday.

"This is a serious overreach by the FDA and it must be stopped," Landrieu said, Times-Picayune reports.

Raw oyster. (Photo: Stock File)

About 15 people die annually from raw oyster consumption, mainly between April-October. Most of the afflicted have weakened immune systems because of other ailments, critics argue.

Oyster producers note that foods like peanut butter and beef pose greater health risks and cause more deaths than raw oysters do – and that if the ban is enforced, their financial losses would be devastating.

In defence of the proposal, Senior Adviser to the FDA Commissioner Michael Taylor claimed that campaigns warning people with vulnerable immunity systems about the dangers of raw oysters in warm weather have been ineffective.

The ban would mainly affect locals and visitors in the Gulf Coast. The raw oyster industry makes up a significant part of the regional economy.

“Seafood plays a big role in Louisiana’s culture and history and state economy,” Vitter said, The Courier and Daily Comet reports. “Typical of the federal bureaucracy once it decides to act, the FDA is going overboard.”

“Banning raw oysters is an irresponsible solution to a problem that could be solved through increased education and awareness," he added.

Many people say treated oysters do not taste as good as raw ones. Paul Rotner, director of operations for Acme Oyster House restaurants in Louisiana, said his restaurants sell about 4.6 million oysters per year for serving raw and chargrilling, one-third of which are sold during the warmer months.

Related articles:

- New oyster ban proposal sparks opposition
- FDA to mandate processing of raw oysters

By Natalia Real
editorial@fis.com
www.fis.com

Print