Raw Oysters? Now A No No

by Barbara McPherson | November 21, 2008 at 11:22 am

882 views | 60 Recommendations | 19 comments

Those days of having a snack of raw oysters at the beach are pretty much gone. You should also think carefully about consuming raw shellfish at your favorite eatery.
The soft bodies of these filter feeders can concentrate bacteria and toxins that can make us sick. The bacteria may be killed by proper cooking methods.
The poison of most concern is paralytic shellfish toxin, also known as red tide which is produced by some plankton. The occurence of red tide in coastal waters is increasing, possibly due to the increase in nutrients(sewage, agricultural runoff) available to the tiny organisms. In extreme cases, red tide poisoning can paralyze your respiratory tract.

OTTAWA - Health Canada is reminding Canadians that raw bivalve shellfish - such as oysters, clams, scallops, mussels and cockles - can carry bacteria, viruses and toxins that can cause foodborne illnesses if they are not stored, handled or prepared appropriately.

Canada's Food Guide to Healthy Eating recommends that Canadians eat at least two servings a week of fish and seafood. However, as with all foods, it is important to store, handle and prepare shellfish and seafood appropriately to help prevent illness. In particular, children, pregnant women, the elderly and people with weakened immune systems (including people with liver diseases) are more susceptible to foodborne illness and should avoid eating raw or undercooked shellfish.

It is best to cook oysters, clams, scallops, mussels and cockles to minimize the chances of foodborne illnesses. Guidelines for cooking shellfish are:

Boil oysters, clams, scallops, mussels and cockles until the shells open, and then boil for an additional 3-5 minutes. You should also boil or simmer shucked shellfish for at least 3 minutes or until the edges curl.

Steam for 4-9 minutes and throw out those that did not open.

Fry for at least 3 minutes at 190 °C (375 F).

Bake for at least 10 minutes at 230 °C (450 F).

If you wish to harvest bivalve shellfish yourself, make sure you do so in areas that are open for harvesting.

If you purchase shellfish, buy from reputable sources. You can ask to see a shellfish shipper's tag which is your assurance that the shellfish were harvested under the best of conditions.
If you harvest your own shellfish, don't forget to purchase your fishing license and to check with the DFO for closures and warnings.

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reno_fog

at 11:45 on November 21st, 2008

If true it's very sad... Good information and a great piece

let5ch

at 12:56 on November 21st, 2008

I'm still willing to take my chances on the raw, but the BBQ oysters can be a great alternative.

I also take into consideration the source. A company like Hog Island Oyster in Tomales Bay is top notch!

let5ch has contributed a photo to this story.

Val Anderson

at 12:57 on November 21st, 2008

I understand the risks of eating raw shellfish, but as a person who grew up and lived in New England for most of my life (I now live in the midwest) and a frequent visitor to New Orleans, I will rarely pass up a chance to have a placte of oysters on the half shell. We were in New Orleans a month ago and I had these sublime beauties (pictured with this article) along with a bowl of oyster stew at the venerable Casamento's Restaurant on Magazine St.

While I would no longer toe up clams out of Long Island Sound and eat them raw as I did when I was a child (more's the pity), I will continue to trust those establishments where I've eaten and enjoyed raw oysters.

danesller0127

at 13:39 on November 21st, 2008

I love eating raw shellfish, like oysters (Talaba'),and mussels (Tahong) in Tagalog version. In my place, we will put some lemon or vinegar, and match it with 'Gin' this practice are very common in the Philippines. But now things has changed, The Bureau of Fisheries and Aquatic Resources (BFAR) warned consumers not to eat oysters and mussels, and other shellfish from waters of Sorsogon Bay, and in Juag Lagoon in Matnog, Sorsogon, saying these areas are contaminated by red tide viruses.

Thanks! Barbara' for posting this...when i go vacation to my province in Sorsogon, Philippines, i will completly aware on this...

dclarson

at 14:09 on November 21st, 2008

This is certainly concerning, if true. I doubt I will be cooking my oysters in the future but I will definitely be looking for more info on this subject before I buy more from my local shop.

dclarson has contributed a photo to this story.

eastvanray

at 14:11 on November 21st, 2008

You only live once!

Rachel Nixon

at 14:29 on November 21st, 2008

I'm allergic to seafood in any case but this just puts me off even more!

amyjudd

at 15:00 on November 21st, 2008

Uggh - I hate raw oysters.

mazevedo

at 15:04 on November 21st, 2008

Never ate oysters because of this! In Brazil from time to time there are a couple people who die from the intoxication!

Paschen

at 20:06 on November 21st, 2008

That would be very sad and should have every one hearing the alarm bells ringing loud and clear.

brucetopher

at 18:55 on November 22nd, 2008

Farmed (Grant Raised) oysters from Brewster, Massachusetts are pretty safe to eat. Harvest season is not when red tide is around. Photos included with the article.

brucetopher has contributed a photo to this story.

matte

at 19:48 on November 22nd, 2008

why do people eat something with the taste and texture of snot (the good green gubbers)

Miriam Mannak

at 03:13 on November 23rd, 2008

I agree - oysters more then smiley, snotty seawater with a fishy taste. Yuck. I have seen people downing these things for breakfast. It made me gag.

dunkelberg

at 20:25 on December 13th, 2008

Someone who knows the taste of snot is asking this?

Miriam Mannak

at 03:11 on November 23rd, 2008

Red tide is not a permanent phenomenon and occurs when water algea grow at faster rate then normal. So it does not mean that oysters are a no-no 365 days a year. Just keep a close eye on media reports: Many coastal regions usually keep a close eye on red tides. South Africa for instance, as the country procudes quite a lot of oysters. Knysna, for instance, situated on the garden route. Its main source of income, apart form tourism, is oyster farming. In Knysna one keeps a very close eye on algae blooms to protect its multi-million industry.

Blue-eyed Devil

at 10:00 on December 2nd, 2008

Pic taken at the 3rd Annual Bootlegger's Bliss, a homebrewing, home-cooking, and mountain-biking event I host every year in the mid-Atlantic region. One of the participants brought raw oysters and clams. I learned to shuck them at this latest event. Raw oysters rule!

Blue-eyed Devil has contributed a photo to this story.

Barbara McPherson

at 10:14 on December 2nd, 2008

You can have em. I'll take mine barbecued or fried with HP and butter.

oys4us (not verified)

at 20:01 on December 13th, 2008

Thems can be home grown. Uh huh don't tell me. I know about backyard oyster tanking. mighty safe. I got to have the food of love.

dunkelberg

at 20:39 on December 13th, 2008

I will continue my love affair with raw oysters, but will proceed carefully.

Along the Texas coast, the red-tide dinoflagellate Ptychodiscus brevis is the killer, and it does not take much convincing. It's a neuro toxin and it is a lulu.

If you want to know the possible effects, go stand on the shore during an outbreak. The toxin in the p. brevis goes into aerosol as the waves are whipped by winds and tides. Your eyes start to burn and your lungs start to tighten. You feel short of breath. It hits pretty fast too and can even override the gag factor if the beach is covered with dead fish.

The dead fish have eaten the red-tide. It's interesting in that the food chain kind of washes up in stages at times.

However, the little oysters are doing fine. They have no neuros to toxin. They just eat away and build up a lovely concentration, waiting for the sucker who comes along and eats it.

Johnny Summerton, don't hog that Tobasco!