Refrigeration units, cooler boxes, generators and other equipment associated with refrigeration are all eligible for reimbursement under the seafood technology and equipment program.
Oysters taken between May and October for raw consumption outside of Louisiana must be refrigerated within an hour of harvest at no more than 45 degrees. Some must maintain an internal temperature of 55 degrees within six hours of being pulled out of the water.
Before 2010, oysters had to be refrigerated within 10 hours of summer harvest.
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