In this photo released from the University of Florida’s Institute of Food and Agricultural Sciences, Victor Garrido, left, a UF research coordinator, discusses frozen oysters with seafood processor Grady Leavins, center, and Bill Mahan, Franklin County extension director, in Apalachicola – Thursday, June 8, 2006. UF researchers are helping the state’s raw-oyster industry adopt new temperature-based treatments that virtually eliminate harmful Vibrio vulnificus bacteria from the shellfish.