Ingredients

Several bacteria can cause foodborne illnesses, such as salmonella, listeria monocytogenes, and, the big one, Vibrio. Of the estimated 80,000 annual vibriosis illnesses in the U.S., about 52,000 are from eating food containing Vibrio, according to the CDC. This is a bacteria that inhabits the warm, coastal waters where oysters live.

Description

When it comes to buying seafood, Janilyn Hutchings, food scientist at StateFoodSafety and a Certified Professional in Food Safety, recommends making sure it's in a temperature-controlled display case. Frozen seafood should be frozen solid and have no ice crystals on packaging. You'll also want to make sure you're aware of any recalls, and if you're fishing yourself, knowledgeable of any seafood contamination.

"As with any type of food, it is important to handle seafood safely to reduce the risk of foodborne illness," an FDA spokesperson said. You can follow the FDA's food safety guidelines to prevent illness. And if you still want to enjoy raw oysters, the FDA recommends looking for oysters that are processed with an approved method that reduces Vibrio. This could include high-pressure processing or pasteurization. But if you're pregnant, elderly, or have a compromised immune system and could be extra susceptible to foodborne illnesses, Hutchings recommends avoiding raw or undercooked seafood completely.