Cooking and Safety

Oysters are good to eat all year long, but are in best condition and most tasty in the fall, winter and early spring. Raw oysters have a protein content of about 9 percent and a fat content of less than 2 percent. One-half pound of raw oysters contains about 150 calories. The cholesterol content of oysters is 50 milligrams/100 grams of meat, and the sodium content is 109 milligrams/100 grams. Oysters are also very high in iron content.

Once an oyster has been removed from its shell (shucked), the meat can be completely consumed. It is one of the few meats that can be eaten raw. Oysters harvested from approved waters, packed under sanitary conditions and properly refrigerated are usually safe for raw consumption by healthy individuals.

Vibrio vulnificus is found naturally in coastal waters. Vibrio vulnificus is NOT a result of pollution. However, for some people with certain health conditions, eating raw or undercooked oysters or clams can cause serious illness or even death from Vibrio vulnificus.

Cooking oysters to an internal temperature of 140° F or greater for 4 - 6 minutes destroys the common microorganisms of public health concern.

This Coast cuisine can be eaten on the half-shell, fried, smoked, baked, roasted, broiled, sautéed, poached and steamed, and can be found in stew, soup, gumbo, dressing and seafood casseroles and on the menus of most local seafood restaurants.

For more information about cooking and safety, please visit the Interstate Shellfish Sanitation Conference Web site at www.issc.org.

 

Consumer Information Message

As in the case with consuming other raw animal protein products, there is a risk associated with consuming raw oysters, clams and mussels. If you suffer from chronic illness of the liver, stomach, or blood, or have immune disorders, do not eat these products raw.