gulf oyster造句

• However, a few restaurants and retailers no longer buy untreated Gulf oysters.
• Impressed with the technique, some consumer advocates are arguing for mandated pasteurization for Gulf oysters.
• Apparently it's fine to eat Gulf oysters cooked.
• Freshly opened Louisiana Gulf oysters, at $ 6 a dozen, were among the biggest I've ever seen.
• The growing fear has hurt the reputation of Gulf oysters, as have outbreaks of more ordinary food poisoning.
• There's a Food and Drug Administration flap these days about Gulf oysters harvested in the spring and summer.
• Even in the worst year, 1996, there was only one illness for every 812, 00 servings of six raw Gulf oysters.
• "There will be a lot of people out of work, " said Lisa Halili, chairwoman of the Gulf Oyster Industry Council.
• "It's real selfish for someone to cause this much misery for someone else, " said Halili, who chairs the Gulf Oyster Industry Council.
• Even Bush's favorite Austin chef, David Garrido, is flying to Washington to serve his Gulf oyster specialty to fund-raisers staying at the Watergate.
• Gulf oysters bring $ 25 a case in California right now, while East Coast oysters may sell for up to $ 60, Fahey said.
• On Dec . 13, the Redfish Grill will present Gulf oysters baked on the half-shell, alligator sausage, salmon and a spiced poached pear turnover.
• Last year the FDA wanted to totally stop folks from eating Gulf oysters raw during the " vulnificus " season ( April to October ).
• The cleansing process costs about 9 cents an oyster and will bring the price of Gulf oysters close to the price of the East Coast oysters.
• Champagne before noon served in the dappled light of Brennan's courtyard while downing a plate of plump Gulf oysters is definitely decadent, but this is New Orleans.
• Those numbers are small in the context of the 170 million half-shell Gulf oysters harvested yearly from April through October, when nearly all vibrio vulnificus infections occur.
• Brett Anderson, the restaurant critic for The Times-Picayune in New Orleans, said that gulf oysters like the Apalachicola oysters hold their flavor even after they are cooked.
• Several years ago, the agency toned down its approach, proposing a ban on half-shell Gulf oysters from April 1 through Oct . 31, when bacteria is most abundant.
• Since federal officials started cataloguing cases in 1989, an average of 10 people a year have died from eating raw gulf oysters that carried a little-known bacterium, vibrio vulnificus.
• "The oyster industry has taken a lead in advancing new technologies and educating consumers who may be at risk, " said Teddy Busick, chairman of the Gulf Oyster Industry Council.