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By *ssex_tom OP Man
over a year ago
Chelmsford |
Scientists are claiming that they are finding traces of cocaine, pesticides and even the dangerous ecoli superbug in our sea oysters. Nobody has yet suggested banning these dangerous buggers.
A female once said that swallowing a raw oyster was the closest sensation to swallowing sperm. Are some male oyster eaters sublimely gay? What's going on here guys? It's all over the news. |
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They are sanitised before sale, unles you buy dodgy ones from the back of a van.
To achieve the safety standards, the oyster industry started the Individually Quick Frozen (IQF) system that freezes the half shelled oysters in trays going through a nitrogen (or carbon dioxide) freezing tunnel, after which glazing is done before it is packed and stored in freezers or sold to customers. High hydrostatic pressure (HHP) process, however, bands in-shell oysters before they undergo 3-5 minutes of 35,000 to 40,000 (psi) pressure to reduce levels of bacteria, also this process releases the adductor muscles so processing can be made easy and safe for oyster shuckers. Heat – cool pasteurization (HCP) process, also bands the in-shell oysters in trays and place them all in racks. These racks are dipped in both warm (to heat the meat at 126 degrees F for 24 minutes) and cold water (40 degrees F for 15 minutes) to stop the cooking of the oyster meat. These processes will kill the microorganisms in and on the oysters so they will no longer be a threat to consumers. |
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"They are sanitised before sale, unles you buy dodgy ones from the back of a van.
To achieve the safety standards, the oyster industry started the Individually Quick Frozen (IQF) system that freezes the half shelled oysters in trays going through a nitrogen (or carbon dioxide) freezing tunnel, after which glazing is done before it is packed and stored in freezers or sold to customers. High hydrostatic pressure (HHP) process, however, bands in-shell oysters before they undergo 3-5 minutes of 35,000 to 40,000 (psi) pressure to reduce levels of bacteria, also this process releases the adductor muscles so processing can be made easy and safe for oyster shuckers. Heat – cool pasteurization (HCP) process, also bands the in-shell oysters in trays and place them all in racks. These racks are dipped in both warm (to heat the meat at 126 degrees F for 24 minutes) and cold water (40 degrees F for 15 minutes) to stop the cooking of the oyster meat. These processes will kill the microorganisms in and on the oysters so they will no longer be a threat to consumers."
I always get our oysters from the back of a van. Dodgier the better. Yum! |
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