GASTROINTESTINAL ILLNESS CAN BE VERY SEVERE AFTER THE CONSUMPTION OF CONTAMINATED OYSTERS WITH TWO SPECIFIC MARINE BACTERIA. APPROXIMATELY 80,000 PEOPLE PER YEAR ARE AFFECTED IN THE USA AND AT LEAST 100 AMERICANS DIE OF THESE INFECTIONS. THE PEOPLE WHO DIE ARE ALMOST EXCLUSIVELY INFECTED WITH VIBRIO VULNIFICUS, WHICH IS THE MOST DEADLY OF ANY FOOD-BORNE PATHOGENS. THESE INFECTIONS ARE VERY COSTLY TO THE NATIONAL ECONOMY DUE TO LOSS OF LABOR, INCREASED HEALTH CARE COSTS, AND POTENTIAL RELUCTANCE/AVOIDANCEOF CONSUMERS WORLDWIDE TO BUY U.S. OYSTERS. IN ADDITION, THESE OYSTER-INFECTIONS MIGHT INCREASE IN FREQUENCY IN THE FUTURE AS OUR OCEANS ARE WARMING, THEREFORE LIKELY CONTRIBUTING TO A WIDER AND MORE FREQUENT DISTRIBUTION OF THESE BACTERIA.PRODUCERS CAN DEPURATE THEIR OYSTERS AFTER HARVEST TO REDUCE CONTAMINATION. DEPURATION IS A PROCESS WHERE THE OYSTERS ARE PLACED IN STERILE SEAWATER AND ALLOWED TO PURGE OVER THE COURSE OF SEVERAL DAYS. HOWEVER, THIS METHOD HAS LOW ACCEPTANCE WITH PRODUCERS AS IT IS NOT COST- AND TIME-EFFECTIVE.WE HAVE RECENTLY ISOLATED MARINE PROBIOTICS (BENEFICIAL BACTERIA) THAT CAN EFFICIENTLY HELP CLEAR THE PATHOGENS OUT OF THE OYSTERS IN A FRACTION OF THE TIME AND WITH ONLY MINIMAL EQUIPMENT NEEDS IN COMPARE TO COSTLY TRADITIONAL DEPURATION METHODS.SAFER, PROBIOTIC-DEPURATED OYSTERS COULD INCREASE CUSTOMER ACCEPTANCE, WHILE REDUCING INCIDENCES OF SEAFOOD BORNE ILLNESS AND ASSOCIATED COSTS.