10/04/2025
Two people recently passed away in Louisiana after eating raw Gulf oysters contaminated with the flesh-eating bacteria Vibrio vulnificus.
Now that we have returned to the “r” months of autumn, a period historically considered safer to consume the mollusks on the half shell, seafood lovers are rightfully on edge about enjoying what many consider a saltwater delicacy.
Evelyn Watts, a seafood extension specialist with the LSU AgCenter and Louisiana Sea Grant, wants to set the record straight about the safety of eating Gulf oysters throughout the year.
Watts emphasized safe handling and cooking of all Louisiana seafood. Thoroughly cooking oysters and other shellfish eliminates any vibrio risk, she said.
“The Louisiana seafood industry follows strict safety protocols, including cold-chain management and traceability systems, which includes the use of tags,” she said. “The tag color indicates if harvest refrigeration times have been followed.”
Watts said white-tagged oysters may be consumed raw while those with green tags must be sold for processing and cannot be purchased for raw consumption.
Conversely, pre-shucked oysters or half-shell oysters sold in tubs, bags or trays — whether refrigerated or frozen — are not intended for raw consumption unless the label explicitly states otherwise.
“While vibrio is more common in warmer months, it’s important to remember that it can be present year-round," Watts said. "The good news is that by staying informed and choosing properly cooked oysters, consumers can enjoy seafood safely in any season.”
