Jennie Bourgeois

They need to be treated through a pasturization or post harvesting process in order to be considered safe

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With Avure HPP, Being “Under Pressure” Delivers Both!

While the discussion about the safety of raw oysters and potential new regulations continues, there is one thing for sure: safety and taste are not mutually exclusive for raw oysters!

Some of today’s award-winning raw oyster producers are using High Pressure Processing (HPP) from Avure Technologies – without heat or chemicals – to eliminate the potentially deadly Vibrio vulnificus bacteria, while maintaining the quality, texture and taste that raw oyster lovers demand. Avure, the global leader in high pressure science and technologies, has been keeping oysters, other shellfish and crustaceans safe from Vibrio, while reducing labor costs of shucking.

Read “The Pressure Is On – Making Raw Oysters Safe AND Delicious“ to find out how ultra-high water pressure can solve the challenge of raw oyster safety – keeping safety regulators and customers happy!

Read How Raw Oysters Can Be Safe

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