Should you eat raw shellfish?

The FDA recommends that individuals whose immune systems are compromised do not eat raw or partially cooked molluscan shellfish.

We have taken every possible precaution to ensure that Glidden Point cultured oysters, raw or cooked, are safe for consumption by healthy individuals. We lease state tested and approved growing areas, submit shellfish and water samples for regular testing, maintain and operate a state inspected HACCP certified facility, and utilize best management practices for harvesting and handling techniques. Additionally, many pathogens commonly associated with shellfish-related illnesses are less likely to thrive in the frigid waters of our growing areas, giving Maine waters an inherent margin of safety.

However, any animal consumed raw or partially cooked carries a higher potential for causing illness than food that is thoroughly cooked. We concur with FDA recommendations that people with compromised immune systems should not eat raw or undercooked shellfish, because their bodies are more susceptible to becoming ill from low levels of bacteria or viruses naturally present in the shellfish which would not otherwise be harmful to healthy persons.

Immune compromised individuals include those with liver disease, including cirrhosis, hemochromatosis and disease caused by chronic alcohol abuse; diabetes mellitus; immune disorders including infection with the AIDS virus; cancer and reduced immunity due to steroid or immunosuppressant therapy; and gastrointestinal disorders, including previous gastric surgery and low gastric acid (for example, from antacid use or achlorhydria). People unsure of their medical status should consult with their physician before consuming raw or partially cooked shellfish.

Contact the FDA Seafood Hotline (800-FDA-4010; 202-205-4314) for more information on raw shellfish and related matters.