"There has been a lot of concern about the potential health hazards associated with eating oysters. Although there is always a slight health risk associated with eating raw or partially cooked oysters, the risk for a health adult is minimal. The concern exists because certain  people can develop a severe and potentially fatal infection from a bacteria called Vibrio vulnificus. Most people will not develop this infection; however certain medical conditions place some people in a "high risk" category for contracting this bacterial infection. For these individuals, infection can cause serious illness or even death. People with weakened immune systems should always eat thoroughly cooked oysters and never eat them raw or partially cooked. The bacteria is completely killed if thoroughly cooked.

"Conditions that place people in a high risk category for contracting a potentially fatal infection include:

"With age, the probability of developing any of the above conditions increases. Older adults should, therefore, pay particular attention to the "high risk" conditions and act responsibly.

"So what is Vibrio vulnificus? Vibrio vulnificus is a bacteria that occurs naturally in the marine environment and is commonly found in warm, coastal waters like those characteristic of the Gulf of Mexico. Because it is not the result of pollution by animal or human fecal waste, it can be present in waters approved for the legal harvest of oysters and clams. So, regardless of the source of the oysters (clean or polluted waters, or open or closed reefs) the potential for infection still exists. Vibrio vulnificus may even continue to multiply within the oysters after they are harvested. Presence of the bacteria is difficult to detect because it causes no change in the appearance, taste, or odor of oysters. Only laboratory analysis can determine if the oyster is contaminated with Vibrio vulnificus.

"Infection from Vibrio vulnificus does not rank statistically as a major public health issue for the population as a whole but it remains a very serious issue for high-risk individuals. Reports of illnesses and infection associated with Vibrio vulnificus are most prevalent during the warm months of the year when the bacteria can flourish, primarily April through October. In fact, 88% of all reported Vibrio vulnificus infections occurred between May and October. Individuals that are considered high-risk, however, should not eat raw shellfish any time of the year as it can mean the difference between life and death.

"Infection from Vibrio vulnificus generally occurs through ingestion of contaminated raw or undercooked seafood, especially oysters, but can also occur b direct contact with open wounds while swimming, cleaning shellfish, or participating in other marine activities. Symptoms of infection usually occur within 16 hours of ingesting the organism and may include one or more of the following: nausea, chills, vomiting, diarrhea, confusion, weakness, cellulitis, and enlarged blood-filled or clear blisters, most often on the legs. Ingestion of raw or undercooked shellfish contaminated with Vibrio vulnificus can lead to primary septicemia (invasion of the bloodstream with pathogenic bacteria) or gastroenteritis (inflammation of the stomach or intestines). Everyone is susceptible to gastroenteritis. This illness is generally not fatal in healthy individuals. However, high-risk individuals frequently develop the "primary septicemia" form of this disease. The mortality rate for individuals with this form of the disease is over 50% and generally occurs within 2-3 days of onset of the illness.

"It is important to note that no major outbreaks of illness have been attributable to Vibrio vulnificus. Sporadic cases of infection occur, becoming more prevalent during the warmer months. This is a very serious disease particularly for high-risk individuals. Good sense should always be exercised. To avoid risking illness, always fully cook oysters and other shellfish."