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Putting the squeeze on oysters kills potentially deadly bacteria and also
“shucks” oysters from their shells, says Marilyn Kilgen, head of biological
sciences at Nicholls State University in Thibodaux, Louisiana. Working with a
local seafood processor, she subjected oysters to pressures of up to 345
megapascals. The aim was to kill bacteria by altering proteins in their cell
walls, but she was surprised to find the pressure also partially opened the
shells and loosened the oysters from their shells. She thinks the pressure
breaks down the protein glues binding oysters to their shells. Oysters are
normally shucked by sliding a knife inside the shell to cut the muscle. The
procedure does not affect the taste of oysters, says Kilgen.