After two people have died and several others became sick after eating raw oysters contaminated with the flesh-eating bacteria Vibrio vulnificus, the LSU Ag Center is urging you to use caution before eating raw oysters. Seafood extension specialist Evelyn Watts says the risk is especially high during the summer.
“Oysters are affected by Vibrio vulnificus. That is a pathogen that mostly grows in brackish or salt water. Mostly, it’s going to be in the warm months,” Watts explained.
Watts says the best rule of thumb is – when in doubt, don’t.
“If you don’t know the source of the oysters and how they have been handled, during summer months, you should refrain from eating raw oysters,” Watts advised.
Watts says if you absolutely must satisfy your oyster fix, you can always order cooked oysters. Cooking them to an internal temperature of 145 degrees will kill any bacteria. Or, if you really prefer raw oysters, your best bet is to wait until later this fall when the water temperature cools down, since Vibrio vulnificus can’t survive in cooler waters.
“Once the temperatures are cooling down, then there shouldn’t be a problem on consuming oysters. But again, you need to make sure where those oysters are coming from and how they are handled,” Watts said.
