The effect of a taste-enhancement process for cold-stored raw shell-stock oysters (Crassostrea virginica) on the spillage of human enteropathogens.

A taste-enhancement process for cold-stored, raw shell-stock Crassostrea virginica oysters (i.e., application of table salt to shells) when externally contaminated with human enteropathogens intensified spillage of these enteropathogens to oyster' storage containers (77% compared to 27% for controls) but did not, however, cause contamination of edible oyster tissue.