ABSTRACT
Oyster farming is a major activity in Matsushima Bay, northeastern Japan, where the oysters are suspended from rafts, racks and longlines. Prior to the Great East Japan earthquake and tsunami in March 2011, average annual oyster production was approximately 347.5 tons (with shell) from 163 farms. The Great East Japan earthquake and tsunami destroyed fishing boats and oyster farms, as well as sewage treatment facilities. This resulted in coastal pollution and ultimately the spread of Norovirus, resulting in widespread food poisoning caused by consumption of contaminated oysters. To mitigate this, the oyster industry in Miyagi Prefecture adopted a virus inactivation (heat) treatment of shucked oysters. This substantially modified the oysters, greatly reducing the price at which they can be sold and resulting in a decline in income for farmers. Alternative ways to mitigate possible pathogenic pollution are needed, particularly for Norovirus, while restoration of the sewage facilities continues. Innovative methods are needed to reactivate oyster farming in Matsushima Bay to a more profitable and higher-quality product level.
