The machinery shucks and opens the oysters before packaging them in Cryovac flexible packaging meant to attract both domestic and international consumers.

The ultra high-pressure freezing facility in Adelaide was opened officially this week with contracts already in place allowing for the shipment to Japan of at least 12 containers per year.

OYSA manager Ted Pettafor said this contract secured in partnership with Dellas Seafoods in Melbourne would generate AUD 800,000 for the company.

Special testing proved oysters frozen for several months using the process did not exhibit any higher number of bad organisms and "standard plate counts" fell well below industry food safety standards.

"Bacteria and microbiological counts were reduced by 99.9 per cent," Mr Pettafor said.

"This makes a product from pristine waters even cleaner and that confidence is a real benefit for consumers."

Laboratory testing completed by the NATA accredited Institute of Medical and Veterinary Science in Adelaide proved the process extended food life and guaranteed safety.

Oysters tested one month after being harvested showed a standard plate count of 30 organisms per gram, well below industry standards.

OYSA chairman and grower Richie Baker said the new packaging system would be particularly beneficial for remote West Coast growers.

"Exports have risen by 100 per cent in the past year and we expect this rate to be maintained in 2004 with the implementation of our new supply contract with Fit Trading in Tokyo," Mr Baker said.

By Stan Gorton
FIS.com

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