Many people all over the world love to eat oysters. Whether you eat them in moderation or by the dozen, these delightful mollusks provide a low calorie protein1 that are an excellent source of zinc, vitamin B-12, and omega-3 fatty acids.2
While not a serious threat to healthy individuals, consumption of raw or undercooked oysters by at-risk individuals may cause serious illness or even death from Vibrio vulnificus bacteria. If you have liver disease, diabetes or a weak immune system, you should avoid raw oysters.
Without question, there is an overwhelming need to inform at-risk oyster consumers about the potential hazard associated with eating raw oysters3. As such, this website is dedicated to educating the oyster consuming public. It provides a thorough background on Vibrio vulnificus and the health conditions that place an individual in the at-risk category, as well as present tasty oyster products with reduced risk for all consumers to enjoy, including at-risk consumers. So, eat your savory oyster treats raw, steamed, fried, charbroiled, grilled….whatever your appetite desires, just BE OYSTER AWARE!
What is Vibrio Vulnificus?
Vibrio vulnificus is a bacterium that occurs naturally in warm seawater. Vibrio vulnificus abundance is correlated with seawater temperature, and warmer water temperatures are linked to an increase in Vibrio vulnificus related illnesses. Learn More >>
Two types of Vibrio vulnificus infections can occur as a result of an at-risk individual consuming a raw oyster. These include Gastroenteritis and Primary septicemia. Learn more about their symptoms and treatment.