Quality Assurance
Quality assurance Mandatory depuration of all oysters before sale has been introduced in all NSW estuaries since 1978. This process makes use of the fact that food taken in by the oyster, including bacteria, will be excreted within a short period of time. A depuration plant provides a controlled environment in which oysters spend the final 36 hours before sale in high quality water, allowing any possible contaminants to be removed by purging. The most common method of obtaining water of appropriate quality is by exposing the water to high intensity, germicidal ultra-violet light twice every hour. In a well-designed depuration plant, salinity, temperature and dissolved oxygen levels of this water are controlled for maximum efficiency.
The NSW Shellfish Program regulates the harvesting of all oysters in the State. The Program aims to provide high quality product to consumers. This can be best achieved by rectifying potential pollution point sources in shellfish producing areas, assessing and controlling production methods at all levels of industry and educating shellfish producers of their responsibilities. This is a mandatory industry funded program designed to ensure that oysters are only harvested under strict water quality and product guidelines that seek to ensure that public health and high industry standards are observed and promoted.
The NSW Shellfish Program regulates the harvesting of all oysters in the State. The Program aims to provide high quality product to consumers. This can be best achieved by rectifying potential pollution point sources in shellfish producing areas, assessing and controlling production methods at all levels of industry and educating shellfish producers of their responsibilities. This is a mandatory industry funded program designed to ensure that oysters are only harvested under strict water quality and product guidelines that seek to ensure that public health and high industry standards are observed and promoted.