Last summer, there were a number of deaths related to raw oysters in the United States. But oysters aren’t the only ocean delicacy that contain potentially harmful bacteria. Any raw fish or shellfish can be potentially dangerous.
“Consumption of raw or undercooked fish or shellfish, or foods containing raw or undercooked seafood, may expose consumers to a variety of food sources,” FDA officials wrote in an email to Delish Unnecessary risk of illness.” Vibrio vulnificus is the bacterium responsible for oyster deaths this summer, but there are many other bacteria, viruses and foodborne illnesses associated with undercooked or raw seafood. According to the FDA, these viruses include salmonella, listeria, norovirus and hepatitis A.
So before you eat raw oysters from warming waters, here’s everything you need to know about the potential dangers of eating raw seafood.
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bacteria
There are several bacteria that can cause foodborne illness, such as Salmonella, Listeria monocytogenes, and the largest bacterium, Vibrio. According to the Centers for Disease Control and Prevention (CDC), there are an estimated 80,000 cases of vibriosis in the United States each year, and about 52,000 of these cases are caused by eating foods containing Vibrio. This is a bacterium that lives in the warm coastal waters where oysters live.
You can get Vibrio by eating oysters or any undercooked seafood that carries the bacteria. You can also contract the virus by swimming with an open wound.
“It’s important to note that oysters containing Vibrio do not look, smell, or taste any different from other oysters,” an FDA spokesperson said. Since hot sauce, lemon juice, and alcohol do not kill Vibrio, they are the only truly safe methods Just cooked oysters.
While oysters are often the culprit for Vibrio infections, crayfish, crabs, clams, mussels and scallops have also been implicated in the disease. Infection from undercooked fish is less common, but the CDC says it can still happen.
Parasite
Raw and undercooked seafood may also be contaminated with anisakiasis, a worm that causes anisakiasis. CNN reported on the disease and a study calling it a “growing disease” in Western countries. The worms invade the stomach wall or intestines and can cause abdominal pain, vomiting and diarrhea, sometimes requiring removal via endoscopy or surgery.
Virus
According to the CDC, norovirus has caused about 50 food-related illness outbreaks. Any food can be contaminated with norovirus or hepatitis A if it is handled by an infected person. But shellfish can also be harvested in contaminated water and spread the virus.
Security advice
When buying seafood, Janilyn Hutchings, a food scientist and food safety certification expert at StateFoodSafety, recommends making sure it’s in a temperature-controlled display case. Frozen seafood should be frozen firmly with no ice crystals on the packaging. You’ll also want to make sure you’re aware of any recalls and, if you fish yourself, any seafood contamination.
“As with any type of food, it’s important to handle seafood safely to reduce the risk of foodborne illness,” an FDA spokesperson said. You can prevent illness by following the FDA’s food safety guidance. If you still want to enjoy raw oysters, the FDA recommends that you look for oysters processed using an approved Vibrio reduction method. This may include high-pressure processing or pasteurization. But if you’re pregnant, elderly or have a compromised immune system, you may be more susceptible to foodborne illness, and Hutchins recommends avoiding raw or undercooked seafood altogether.
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Allison Arnold is Delish’s deputy SEO editor, where she writes about kitchen gadgets, food, and culture. She enjoys working out almost as much as eating, and has an entire Google Maps ranking system for her favorite restaurants and bars. You can catch her buzzing about the world of food and planning her next trip, all while opening multiple cans of soda at once.