Oysters and Vibriosis

"What You Need to Know

• Eating raw oysters and other undercooked seafood can put you at risk for infections, such as vibriosis.

• Vibriosis is caused by some kinds of Vibrio bacteria.

• Most Vibrio infections happen during warmer months, but they can happen anytime.

• An oyster that contains Vibrio doesn’t look, smell, or taste different from any other oyster.

• A way to kill Vibrio in oysters is to cook them properly.

Many people enjoy eating raw oysters, and raw oyster bars are growing in popularity. But eating raw or undercooked oysters and other shellfish can put you at risk for foodborne illness.

Learn about vibriosis, an illness caused by infection with certain kinds of Vibrio bacteria, and steps you can take to protect your health when it comes to oysters and other shellfish.

Vibrio bacteria naturally inhabit coastal waters where oysters live. Because oysters feed by filtering water, Vibrio and other harmful bacteria and viruses can concentrate in their tissues. When someone eats raw or undercooked oysters, germs that might be in the oyster can cause illness.

CDC estimates that about 80,000 people get vibriosis—and 100 people die from it—in the United States every year. Most of these illnesses happen from May through October when water temperatures are warmer. However, you can get sick from eating raw or undercooked oysters during any month of the year, and raw oysters from typically colder waters also can cause vibriosis.

An oyster that contains harmful bacteria doesn’t look, smell, or even taste different from any other oyster. You can kill Vibrio in oysters and certain other shellfish, such as mussels and clams, by cooking them properly..."
Oysters