Source:  NCSU COOPERATIVE EXTENSION, 8/30/22


Oysters are an integral part of North Carolina’s coastal ecosystem. They provide natural habitats for numerous aquatic species and filter out pollutants, sediment and algae from the waters. 

They’re also delicious – if the taste entices your pallet.

Biological and Agricultural Engineering Ph.D. graduate Vashti Campbell recently conducted research inclusive of the state’s ongoing efforts to improve oyster production. A growing demand and consumer preference for raw oyster consumption led her to explore methods that optimized the depuration process for maximum bacterial reduction in live oysters. 

The depuration process involves taking oysters from polluted water and placing them into a clean water system to purge themselves of bacteria and other contaminants.

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