Tighter rules aim to limit seafood poisoning from raw oysters

Gaspar Mateo covers oysters with ice. (Ellen M. Banner / The Seattle Times)

A first-in-the-nation new plan uses air and water temperatures to trigger harvest cooling and closures for Washington state growers of oysters destined to be eaten raw. It’s an effort to avert an estimated 6,000 to 7,000 nasty infections caused by Vibrio bacteria each year.

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