Cooking also kills Vibrio, but the cooking or steaming must continue even after the shells open—five more minutes for boiling and nine more for steaming (see Reducing Risk of Vibriosis sidebar, below). Hard freezing will also reduce the bacterium count, but it kills the oyster and changes its taste and texture. Commercial pressure chambers are used as well.
In 2003, after an outbreak of V. Vulnificus killed five people, California instated a new requirement that oysters sourced from the Gulf of Mexico from April to October be cooked or treated, in some cases using high pressure and heat pasteurization, Dr. Tauxe states, adding that there now are no deaths.
“It [the program] was a pretty clear success,” he says. “The California strategy is worth thinking about. If it’s the warm months and the oysters are from warm water, people should be aware of the risk [of eating raw oysters].”
Valigra is a writer based in Harrison, Maine. Reach her at [email protected].
Reducing Risk of Vibriosis
If you are in a group more likely to get Vibriosis, wear clothes and shoes that can protect you from cuts and scrapes when in brackish or salt water, place waterproof bandages over any cuts, and wear protective gloves when handling raw seafood.
Before cooking, discard shellfish with open shells. For shellfish in the shell, either:
- Boil until the shells open and continue boiling 5 min. more, or
- Steam until the shells open and continue steaming for 9 min. more.
Discard shellfish that do not open fully after cooking.
For shucked oysters, either:
- Boil for at least 3 min.,
- Fry in oil for at least 3 min. at 375° F,
- Broil 3 in. from heat for 3 min., or
- Bake at 450° F for 10 min.
Always wash hands with soap and water after handing raw shellfish, and avoid contaminating cooked shellfish with raw shellfish and its juices.
SOURCE: CDC
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