Raw oysters tainted with some bacteria may pose risk

Some food consumers like to eat raw oysters believing that it can provide more nutrition to boost their health or some believe it may help their sexual drive. It is their right to eat or not to eat raw oysters, but to say the least not everyone faces the same risk when it comes to eating raw oysters.

The Food and Drug Administration has advised that those with serious medical conditions should avoid eating raw oysters and only eat oysters that have been thoroughly cooked because of the potential contamination of Vibrio vulnificus (V. vulnificus).

V.vulnificus, a bacterium, thrives naturally in warm coastal areas, such as the Gulf of Mexico. This bacterium is found in higher concentrations in the summer months when water becomes warmer, the FDA says on its website.

Vibrios enter the digestive tract and multiply rapidly leading to a series of symptoms in some people and in rare severe cases, the foodborn illness can cause death.

Like many foodborne illnesses, V. vulnificus infection does not pose serious health risk in most healthy people. However, the bacteria can cause illness in some people with symptoms developed within 24 to 48 hours of ingestion including sudden chills, fever, nausea, vomiting, diarrhea, shock and skin lesions.

People with certain medical conditions like cancer, diabetes, or liver disease should not even try to eat raw oysters. If they do, and experience any symptoms, they should seek medical attention immediately.

The fatality rate is 50 percent in high-risk individuals with health conditions including liver disease, iron overload disease, diabetes, cancer, stomach disorder or any condition that weakens the body's immune system.

Food consumers need to know that Vibrio vulnificus bacteria are not a result of pollution, according to the FDA. Also eating raw oysters with hot sauce or alcohol does not eliminate the bacteria. Only heat can kill the bacteria.

The FDA suggests that food consumers should only eat cooked oysters. Here is what the food and drug regulator says about how to cook oysters to prevent the foodborne illness linked to Vibrios.

Cooking at Home:

* When you purchase oysters the shells should be closed. Throw away any oysters with shells already opened.
* In the shell: After the shells open, boil live oysters for another 3-5 minutes. (Use small pots to boil or steam oysters. Do not cook too many oysters in the same pot because the ones in the middle may not get fully cooked. Discard any oysters that do not open during cooking).
* In a steamer: Add oysters to water that is already steaming and cook live oysters for another 4-9 minutes.

Shucked Oysters:

* Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
* Fry at 375 degrees for at least 3 minutes.
* Broil 3 inches from heat for 3 minutes.
* Bake at 450 degrees for 10 minutes.

SOURCE: foodconsumer.org