Written by SmartSense | Food Safety
Key takeaways
Surveys frequently show that most consumers believe locally sourced foods are safe from foodborne illness. Consumers are not alone - many industry professionals believe this too. Yet both groups may be subscribing to a myth. In this post, we’ll take a look at the case study of raw oysters to uncover how local, high-end suppliers can also be victims of contamination.
Raw Oysters and Norovirus
In 2016, Food Safety News reported that Oregon Oyster Farms Inc. of Newport, Oregon issued a voluntary recall of fresh shucked oysters contaminated with norovirus. Of 17 consumers who fell ill, one was hospitalized. Clearly, eating raw oysters still presents risks.
The contaminated oysters were sold to restaurants, retailers, and wholesalers in Oregon, New York, and Massachusetts. Such widespread distribution had the potential to cause much more damage. Luckily, the Oregon Health Authority reported that all 32 people who ate the oysters fully recovered.
Norovirus is the most common cause of outbreaks of foodborne disease in the United States. In 24-48 hours after exposure, infected people typically develop vomiting and diarrhea that last a day or two. Highly contagious, norovirus spreads readily from person to person, and is not killed by alcohol-based hand gels.
FDA Tips for Avoiding Infection from Raw Foods
Given the dangers of norovirus, as well as life-threatening pathogens such as Vibrio vulnificus, the FDA recommends the following safety procedures for undercooked foods:
- Children, the elderly and persons with weakened immunity should avoid eating undercooked shellfish, particularly raw oysters.
- Separate raw and cooked foods completely during the cooking process.
- Always wash hands before eating and after going to the toilet.
- Choose cold dishes, such as sashimi, sushi and raw oysters, at a buffet.
- Cook food thoroughly before eating during a hot pot or barbecue meal.
- Salt, vinegar, wine, and wasabi do not effectively kill bacteria—don’t trust them.
Raw Oyster Myths: Good to Know
The FDA has identified the following myths that encourage people to eat raw oysters despite the risk of infection. How many have fooled you?
MYTH: Eating raw oysters is safe if you drown them in hot sauce.
Fact: The active ingredients in hot sauce have no more effect on harmful bacteria than plain water. Only prolonged exposure to heat at high temperatures kills bacteria.
MYTH: You’ll be fine if you avoid oysters from polluted waters.
Fact: Vibrio vulnificus bacteria thrive naturally in warm, unpolluted coastal areas.
MYTH: An experienced oyster lover can tell a good oyster from a bad one.
Fact: Vibrio vulnificus can't be seen, smelled, or tasted.
MYTH: Alcohol kills harmful bacteria.
Fact: Alcohol may harm your good judgment, but it doesn't destroy harmful bacteria.
MYTH: Raw oysters consumed in months containing the letter "R" are safe.
Fact: While the presence of Vibrio vulnificus bacteria is higher in warmer months, 40% of cases occur from September through April.
Read our Food Safety e-Book
Do you have other questions about restaurant food safety? Please read our e-book, Food Safety: Fact or Fiction? It highlights the most common sources of food contamination and offers recommendations to help protect your establishment.
