This Is The Safest Way To Eat Raw Oysters (2024)

One of our favorite ways to celebrate happy hour is with a tray of oysters on the half shell. Oysters are the star of every seafood tower, especially when you top it with a squeeze of lemon and a dash of Tabasco. But they can make many people feel squeamish—understandably so.

Beyond their slimy texture and briny flavor, some skeptics take issue with oysters being served raw. The bivalves are often referred to as nature’s filtration system. A single oyster can filter up to 50 gallons of water a day, which means it can take on the characteristics of its environment.

That's why oysters in the Pacific can taste so different compared to their East Coast counterparts. But as climate change and pollution continues to impact our oceans, that also means oysters can be exposed to some less than savory substances. And since raw oysters aren't exposed to heat, any lingering bacteria and germs will end up in your order.

Here's everything you need to know about the health risks of eating raw oysters. So next time you order a tray, you can make sure you’re slurping safely.

What Are The Safety Risks Associated With Raw Oysters?

Like with any other raw or undercooked ingredient, oysters come with an inherent risk of foodborne illness. Many of the same viruses and bacteria that impact other proteins can be found in contaminated oysters: salmonella, noroviruses, listeria, and hepatitis A, to name a few.

But one especially dangerous form of bacteria is becoming a larger risk when it comes to eating oysters. Vibrio vulnificus, which is closely related to the bacteria that causes cholera, was responsible for several oyster-associated deaths in the United States last year.

Health officials consider Vibrio vulnificus infections to be relatively rare, with about 150-200 cases annually. But 20% of people who are exposed to the bacteria die from it, sometimes in just a matter of days. Symptoms range from abdominal cramps and fevers to vomiting. And for those who contract Vibrio vulnificus by swimming with open wounds in contaminated waters, infections may even include necrosis (which is why many refer to the strain as a flesh-eating bacteria).

Vibrio vulnificus has historically been found in warm waters in the Gulf Coast. But it's been steadily proliferating northward along the coasts, thanks to rising water temperatures and extreme weather events. The CDC reported that the rate of infections has increased eightfold from 1988 to 2018—and about 10% of cases come from eating raw or undercooked shellfish.

How To Reduce Health Risks When Eating Raw Oysters

According to the FDA, the only truly safe way to consume oysters is by cooking them. Thankfully there are plenty of delicious ways to serve them without exposing yourself to potential foodborne illness, like frying, grilling, or making a batch of oysters Rockefeller.

Those who are pregnant, elderly, or have a compromised immune system are advised to steer clear of raw and undercooked seafood. But if you're willing and able to assume some risk, you can still minimize exposure to disease-causing bacteria and viruses by eating responsibly.

The best way is by buying and ordering oysters from reputable purveyors. Businesses that place a lot of care in the harvesting, handling, and serving of oysters are more likely to do their due diligence. It's not a guarantee, but those who are well-versed and knowledgable about oysters should source them responsibly.

The people serving your oysters should feel comfortable answering any questions you may have about where their products come from—any other response should raise suspicions. And if you want to be extra careful, you can ask to see the oyster tag, which tracks the harvest date and location among other important information.