While recent headlines have raised questions around algae blooms in South Australian waters, oyster growers and food safety experts are united in their message: SA oysters are safe, rigorously tested, and still among the best in the world.
As a naturally occurring algae bloom temporarily affects a small number of farms in isolated regions, the majority of South Australia’s $58.8 million oyster industry remains open and operational. Farms across Coffin Bay, Cowell, Streaky Bay, Smoky Bay, and Denial Bay are continuing to harvest premium oysters — and they’re urging consumers to support local with confidence.
“There is absolutely no need for concern regarding the safety of any South Australian oysters currently on the market,” says Carly Thomson from Gazander Oysters.
“Our industry operates under world-class, stringent food safety programs. Every farm is audited twice a year, and we follow strict refrigeration and handling protocols to maintain quality from water to plate.”
Only nine farms — in Stansbury, American River, and Port Vincent — have been temporarily closed by authorities as a precautionary measure. According to the South Australian Oyster Growers Association (SAOGA), these closures reflect the effectiveness of the food safety system in place.
“Consumers can be assured our growers take food safety very seriously and work closely with reputable suppliers who source from monitored regions,” says SAOGA Chairperson Peter Treloar.
“We have been working closely with the Department of Primary Industries and Regions (PIRSA) and give our full support to the precautionary closures. South Australian oyster growers remain compliant with strict government food safety standards, which are heavily monitored on an ongoing basis to not only protect consumers, but the product as well.”
At Gazander Oysters, environmental monitoring is part of everyday operations — not just during algae events. The team works with the South Australian Shellfish Quality Assurance Program to track water quality, conduct regular meat testing, and monitor for changes in tides, temperature and phytoplankton levels.
“We’re supported by high-tech data probes across key bays that give us real-time environmental data — and we can access it right from our phones,” says Carly.
“That’s across our farm and others like Franklin Harbour or Streaky Bay. It’s an incredibly valuable tool to help us respond quickly and manage our stock responsibly.”
For Carly, producing oysters isn’t just business, but also about care, sustainability and resilience.
“Oysters are one of the rare foods that are both good for people and the planet. We don’t feed our oysters, so we’re not putting anything extra into the ocean. They thrive in clean, cold water, and that’s exactly what South Australia offers.”
As colder weather approaches, growers are optimistic the bloom will naturally subside, and the focus remains on long-term recovery, resilience, and support for affected regions.
“We’ve weathered tough times before,” Carly says.
“Farmers just keep showing up. We get up, grab our coffee, pull on our boots, and get back to it, no matter the conditions.”
Both SAOGA and individual growers are encouraging the public to continue enjoying oysters and to do so proudly.
“Buying local helps small businesses stay afloat, it keeps our coastal and regional communities strong, and it allows us to keep doing what we love, producing incredible food that brings people together,” Carly says.
Gazander Oysters
Where: Port Lincoln
For more information, click here.
