Raw oysters linked to two deaths — here’s what you to know about safety
Rodney Jackson, described as a “community leader” in Pensacola, died August 9 after becoming ill from oysters he bought at a local market. After initially experiencing “mild symptoms,” he decided not to go to the hospital because of long waits, according to the Pensacola News Journal, but later had trouble breathing and was taken to the intensive care unit, where he died.
A few weeks earlier, Roger “Rocky” Pinkney, from South Florida, died two days after eating the clams while celebrating his birthday at a Fort Lauderdale seafood restaurant. He was taken to the hospital with a fever and abdominal pain, reports the South Florida SunSentinel. There he was diagnosed with vibrio vulnificus and underwent emergency surgery and a double amputation.
The bacterial strain Vibrio vulnificus can cause mild symptoms like diarrhea in healthy people, experts say. But in people with underlying medical conditions, it can cause life-threatening blood infections. Eating raw oysters is safe for most people. But doctors and health officials say people with certain health conditions need to be extra careful.
Know your risk. Experts say people with liver or kidney disease, diabetes, and people whose immune systems are weakened by diseases like HIV or drugs used to treat cancer are particularly vulnerable to serious illnesses. Not everyone with these risk factors who encounters the bacteria gets sick, said Fred Lopez, a professor of medicine and an infectious disease specialist at Louisiana State University, but most seriously ill vibriosis patients have them. “We need to educate people that if they have these underlying conditions, they shouldn’t eat oysters from waters that have vibrio,” he says.
Know your oysters. Vibrio bacteria are naturally occurring and concentrated in oysters and other shellfish as they filter the water around them. It thrives in warmer water, which the CDC describes as being over 68 degrees. Many people are aware of the potential risk of eating Gulf oysters during the warmer months, and the CDC says most vibrio-related deaths occur between May and October. In 2003, California banned the sale of raw Gulf oysters harvested between April 1 and October 31 unless they were treated to kill the bacteria.
But Lopez notes that warming temperatures could mean that common wisdom doesn’t apply. “Climate change may not only be extending the time period, but also expanding the geographic extent,” he said, noting that even the Chesapeake Bay could experience temperatures that would allow the bacteria to thrive.
And an oyster with vibriobacteria does not look or smell any different than one without. So if you’re at a higher risk, you should check with your oyster dealer about where the shipment came from.
Ignore the myths. You may have heard that dousing raw oysters with hot sauce or lemon juice will kill the harmful bacteria. That might be possible, Lopez said, but only for the stuff on the oyster’s surface. The oyster’s internal tissues could still support it.
Try them cooked. Properly cooking oysters kills bacteria, making them safe to eat even for vulnerable people. The CDC recommends boiling or deep-frying shelled oysters (at 375 degrees) for at least three minutes. Or you can grill them three inches on heat for three minutes or bake them at 450 degrees for ten minutes. This isn’t a culinary crime by any means — boiled oysters can be delicious (like these Garlic Butter Worcestershire Grilled ones).