Since many of us like to visit RP in May or June, I decided to research this oyster safety business online, giving special attention to Louisiana where I first got serious about oysters. Here's what I found.
Raw oysters are a bit of a gamble
any time, but more so when the waters are warm in spring and summer. The culprit is one of several strains of Vibrio, a bacteria that thrives in warm water and can also enter your body through a cut or scrape. Vibrio collects in all shellfish species, so eating uncooked shrimp or clams when the water is warm isn't a good idea either.
In the states there are testing procedures that should screen out infected lots of commercially harvested oysters. I would not expect that at the more informally run oyster farms in Mexico. But if you're in RP in May or June and have a hankering for some grilled oysters, you can do it safely if the oysters are cooked well enough. I once had some at the women's cooperative in late June and they were fine.
According to our government, oysters are safe if cooked using any of the following methods:
Boiling for three minutes
Frying in oil at 375 for three minutes
Broiling at 3 inches above the heat source for three minutes
Baking at 450 for 10 minutes
So next time you're in RP, regardless of the season, head on out there and get yourself some oysters. If they were making people sick, I'm sure word would get around.
Here's my source for the cooking protocol.
Raw oysters can cause food poisoning and ruin your summer. Learn more about food safety and oysters.
www.foodsafety.gov