Understanding Risks, Regulations, and Best Practices
What You Need to Know (and Maybe More Than You Wanted to know!)
You can really go down a rabbit hole with this stuff, but here’s the deal: like all foods, oysters have a few ways they can go wrong. The #1 issue is cross-contamination—and it’s usually from something completely unexpected. The #2 culprit is improper storage, though oysters are actually pretty resilient when handled correctly. The #3 issue is time out of water, but as long as oysters are shipped, stored, and eaten within a few days, that’s not a concern.
Now, in California, we take tracking seriously. Every single bushel of oysters comes with a harvest tag, and by law, that tag must stay with the oysters until the last one is consumed. After that, we’re still required to hold onto it for 90 days—just in case. Every step of the way, from the docks in SF to our storage facility, there’s a time-stamped record of where those oysters have been.
Three Oyster-Specific Concerns
Of course, oysters come with their own quirks—both delightful and concerning. Here are three key things to keep in mind:
Dead Oysters
Fresh oysters should always be alive before they’re shucked and eaten. A dead oyster is bad news, as it spoils quickly and can harbor harmful bacteria. How can you tell? A dull, hollow-sounding thud when tapped is a red flag. An even bigger warning sign? The unmistakable sulfuric stink of decay. If you’re ever in doubt—throw it out.
Vibrio Vulnificus
This naturally occurring bacteria can sometimes be present in raw oysters, especially in warmer waters. Vibrio infections can be serious, though healthy individuals usually experience only mild symptoms. The good news? Cooking kills Vibrio, making grilled, roasted, or fried oysters a worry-free treat. For raw oyster lovers, regulations ensure that oysters harvested from approved waters are closely monitored to keep risks minimal.
Paralytic Shellfish Poisoning (PSP)
PSP is as serious as it sounds. Caused by toxins produced by microscopic algae, PSP is completely undetectable by sight, taste, or smell. Even more concerning? Cooking does nothing to neutralize it. That’s why strict water testing protocols exist in the shellfish industry—ensuring that oysters harvested for consumption are safe to eat.
So What’s Being Done About It?
This is where regulations step in. Every business that serves food has to have ahealth department permit, and at least one person (that’s me) has to be a Certified Food Service Manager—which means a full day of training, a proctored exam, and a five-year certification. Plus, all my staff have food handler certificates to make sure we’re all on the same page.
And what about PSP and Vibrio? That’s where state-mandated water testing comes in. If toxin levels spike, the entire estuary shuts down until five days after the last positive test. It’s happened before—off Oregon’s coast and even in Monterey Bay. When that happens, the public gets notified, and people are advised not to harvest or eat local mussels. Honestly? That’s good advice at any time.
The Bottom Line
Yeah, this is a lot of info. But the takeaway? Oyster safety is serious business, and every step of the process is tracked, tested, and regulated. If you’re getting oysters from a trusted source (like us), you’re in good hands. And if something seems off, trust your nose and follow the golden rule:
When in doubt, throw it out.