Before cooking, throw out any shellfish with open shells. For oysters in the shell, either:
- Boil until the shells open and continue boiling 3–5 more minutes, or
- Steam until the shells open and continue steaming for 4–9 more minutes.
- Boil for at least 3 minutes or until edges curl,
- Fry for at least 3 minutes at 375°F,
- Broil 3 inches from heat for 3 minutes, or
- Bake at 450° F for 10 minutes.
- Have liver disease, alcoholism, cancer, diabetes, HIV, or thalassemia.
- Receive immune-suppressing therapy for the treatment of disease, such as for cancer.
- Have an iron overload disease, such as hemochromatosis.
- Take medicine to lower stomach acid levels, such as Nexium and Pepcid.
- Have had recent stomach surgery.
- getting brackish or salt water in a wound, such as when they’re swimming, wading, or fishing;
- cutting themselves on an item, such as a rock or pier, that has come into contact with brackish or salt water; or
- getting raw seafood juices or drippings in a wound.
- Don’t eat raw or undercooked oysters or other shellfish. Fully cook them before eating, and only order fully cooked oysters at restaurants. Hot sauce and lemon juice don’t kill Vibrio bacteria, and neither does alcohol.
- Some oysters are treated for safety after they are harvested. This treatment can reduce levels of vibrios in the oyster but it does not remove all harmful germs. People who are more likely to get vibriosis should not eat any raw oysters.
- Separate cooked seafood from raw seafood and its juices to avoid cross contamination.
- Wash your hands with soap and water after handing raw seafood.
- Cover any wounds if they could come into contact with raw seafood or raw seafood juices or with brackish or salt water.
- Wash open wounds and cuts thoroughly with soap and water if they are exposed to seawater, brackish water, or raw seafood or its juices.
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