Coffin Bay oysters are set to be back on the menu for Christmas, with restrictions being lifted after a recent closure.
The closure of oyster harvesting was put in place last month following reports of consumers becoming ill with Vibrio parahaemolyticus after eating raw oysters.
The shutdown is estimated to have cost growers hundreds of thousands of dollars in lost stock, as hundreds of kilograms of frozen produce had to be thrown away, and fresh harvesting was put on hold.
Restrictions on growers will be progressively lifted from this week as individual businesses demonstrate the safety of their systems, with final clearance to be granted by SA Health.
So far, SA Health has granted three emergency orders to allow Angel Seafood, Pristine Oyster Farm and Southern Eyre Seafood to harvest and sell oysters from the Point Longnose Aquaculture Zone for their licensed areas only.
Grower Isaac (Zac) Halman from Angel Seafood said it was a relief to be able to sell his produce again.
Mr Halman said Angel Seafood was not as badly affected by the recent closure as some other growers, but said the company had been required to throw away some frozen goods.
"We had to get rid of some product from September and October, which was a kick in the guts," he said.
"We are able to now restock that supply and that demand is starting to come back again — and even stronger — with the wholesalers and food services and retail."
Growers to feel ban losses 'for some time'
The South Australian Oyster Growers Association (SAOGA) welcomed the news but chairman Rob Kerin said it would still take some time before all growers were able to resume harvesting.
"This is certainly a step in the right direction, but it's important to note the area will be re-opened progressively.
Mr Kerin said he hoped Australians would continue to support oyster growers by buying their products.
"We need to continue to support them as they deal with the implementation of new control measures and get back on their feet, which could take longer for some growers than others," he said.
"In the meantime, we hope consumers will show their support by purchasing much-loved South Australian oysters as they progressively make their way back into the shops and into restaurants ahead of Christmas and beyond."
Oysters on the table for Christmas
Mr Halman said he did not think that Coffin Bay would be left with a bad reputation due to the shutdown, and anticipated strong Christmas sales.
"I think the pristine environment … [will see] the region will come back pretty quick and this week we have seen significant demand for the product," said Mr Halman.
"The sprit in the industry is also about getting behind everyone as well and it's looking like that will continue, so that is really good."
Minister for Primary Industries and Regional Development David Basham said the state government had been working closely with the oyster industry to lift restrictions as soon as possible.
"The South Australian Oyster Growers Association has shown great leadership in working with growers to implement steps to give consumers confidence in our oysters," Mr Basham said.
"Growers are implementing procedures to rapidly reduce the temperature of oysters after harvest to further reduce any likelihood of the presence of Vibrio bacteria.
An investigation into the cause of the outbreak of Vibrio parahaemolyticus was unable to conclusively determine what had caused the spike in cases, however it is suspected that high temperatures may have contributed.
More safeguards in place
Vibrio parahaemolyticus can be acquired by eating undercooked shellfish and fish, and like other food-borne illnesses can be more serious to vulnerable people, such as the elderly, pregnant women and those with compromised immune systems.
Ms Halman said the industry was already on top of safety precautions, but the recent incident would help with even better practices moving forward.
"Obviously, industry will work on how and why this came about, but we just have to be mindful that it is always present," he said.
"I think it has probably been a good reminder to keep all the processes in good check. "
