Oysters

The first time I tasted raw oysters was when I was still in Malaysia, probably more than eight years ago. It was at a buffet brunch at a five star hotel. I was initially concern that the Gulf oysters would taste fishy but to my pleasant surprise, with a touch of lemon, they tasted smooth and delicious.

The consumption of raw oysters by at-risk individuals can result in serious illness or death due to Vibrio vulnificus infection. This bacterium occur naturally in warm, unpolluted seawater.

At-risk consumers can lower their risk by eating oysters that have been post-harvest processed. Currently, there are three post-harvest treatments, namely:

1. Individual quick-freezing
2. Low heat pasteurization or heat-cool pasteurization, and
3. High-hydrostatic pressure

These processes reduced the Vibrio vulnificus bacteria to non-detectable levels, thereby allowing oysters to be consumed raw.