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Though it’s clear that oysters offer impressive health benefits, some potential concerns exist — especially when consuming them raw.
May Contain Bacteria
Eating raw oyster meat poses a greater risk of bacterial infection.
Vibrio bacteria — including Vibrio vulnificus and Vibrio parahaemolyticus — can be concentrated in filter-feeding shellfish. Eating them raw can increase your risk of exposure.
Infections by these bacteria can lead to symptoms like diarrhea, vomiting, fever, and even more serious conditions, such as septicaemia — a serious blood infection that can cause death.
According to the Centers for Disease Control and Prevention (CDC), 100 of the 80,000 people who get sick from vibrio bacteria in the United States every year die from the infection.
Other Contaminants
Oysters can also carry Norwalk-type viruses and enteroviruses that can pose health risks.
Additionally, these mollusks may contain chemical contaminants, including heavy metals like lead, cadmium, and mercury.
Due to these potential health risks, children, those with compromised immune systems, and pregnant or breastfeeding women should avoid eating raw seafood.
Those who choose to eat raw oysters should be aware of these potential risks. At this time, there is no way to ensure that they’re safe to consume in their raw form, despite rigorous monitoring by both state and federal authorities.
This is why major health organizations like the CDC recommend that they only be eaten cooked.
Other Risks
Oysters contain an exceptionally high amount of zinc. While this mineral is important for health, consuming too much can be harmful.
Though zinc toxicity is most often associated with supplements, eating too many oysters too frequently can lead to negative health effects, such as reduced levels of the minerals copper and iron that zinc competes with for absorption.
Additionally, those who are allergic to seafood should avoid eating them. *
