Safety With Oysters

Many people eat oysters raw, but this can be a dangerous practice because of the presence of bacteria on oysters. Carefully follow oyster safety rules to minimize risk of infection.

Warning

Oysters often contain Vibrio vulnificus bacteria, which can cause a fatal infection if eaten. The best way to avoid infection is to eat oysters cooked instead of raw. People who have diabetes, liver disease, kidney disease, stomach problems, blood disorders, cancer or a weak immune system should avoid eating raw oysters because these conditions increase susceptibility to infection.

Storage

Store live oysters at temperatures between 35 and 40 degrees Fahrenheit. Do not store in an airtight container because this can kill the oysters. In addition, do not store oysters directly on ice because the fresh water can kill them. Do not eat dead oysters raw because these oysters are very susceptible to bacteria growth.

Cooking

All shucked oysters must be cooked and eaten within four to seven days, according to SafeOysters.com. Cook shucked oysters for three minutes in boiling water, 3 inches away from a broiler, or in oil at 375 degrees Fahrenheit. Cook oysters in their shells in boiling water or in a steamer. Boil for three to five minutes after the shells open or steam for four to nine minutes.

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