Before enjoying this delicacy at a restaurant, heed the FDA’s warnings regarding norovirus and vibrio—the top two sources of oyster contamination. Norovirus, the less risky of the two, can lead to gastroenteritis, or stomach and intestine inflammation. Vibrio, a bacterium found in the same family as cholera, is inherently more dangerous and can lead to severe diseases. Thorough cooking destroys them.
Madelyn’s safety tip: “Raw or undercooked oysters can sometimes pose a health risk. Know the source of your oysters and make sure they’re stored in cold temperatures. Forget the rule that says oysters are safe to eat in months that end with an 'r'—it’s an old wives’ tale.”