Upon FDA approval of molluscan shellfish irradiation, FTSI began working with the University of Florida and the oyster industry to validate and obtain approval of irradiation as a post-harvest process (PHP) for oysters. The validation was intended to demonstrate that irradiation reliably reduces Vibrio vulnificus to non-detectable levels without changing the taste or palatability of the oyster. Vibrio vulnificus occurs naturally in Gulf waters and cannot be controlled through normal safeguards such as sanitary surveys of shellfish harvesting areas. Vibrio infection is a special concern for raw oyster consumers who may unknowingly have underlying liver disease or be immuno-compromished. The validation determined a dose which met the requirements for a PHP and included taste- panels of experts. These taste-panels compared irradiated and non-irradiated raw oysters and concluded there was no difference in taste or palatability. The Florida Department of Agriculture and Consumer Services and the FDA approved the irradiation process used by FTSI as a PHP in December, 2008. The HACCP plan used by FTSI in the irradiation of oysters is approved by the Florida Department of Agriculture and Consumer Services and that agency has licensed FTSI to process oysters.