“Most [oyster] production today happens in shallow bays, with the oysters grown on the ocean floor or in cages, trays or floating bags. They’re then bathed in ultraviolet light or pumped full of microbubbles to dislodge impurities. But those methods aren’t 100% foolproof, so pathogens sometimes survive within the oyster’s flesh. By moving farming out of the ocean and feeding the creatures plankton and algae also grown on land, Yoshida is confident he can eliminate the risk of contamination during cultivation.”

From Bloomberg.