NUTRITIONAL BENEFITS Oysters are an exceptionally good source of zinc, vitamin B12 and the trace minerals copper, iron, and selenium. 100 grams of oysters contain 14 grams of protein, 536 mg of EPA and 584 mg of DHA, both of which are omega-3 fatty acids.
Oysters are highly perishable and highly susceptible to bacterial contamination once they die or if they get too warm.
Raw oysters contaminated with Vibrio vulnificus can be life
threatening, even fatal when eaten by someone with liver disease, diabetes or a
weakened immune system. However, there are myths that encourage people to eat
raw oysters in spite of these dangers. Some of these myths, and the true facts
behind them, include:
MYTH: Eating raw oysters are safe if you drown them in hot sauce,
which kills everything.
Fact: The active ingredients in hot sauce have no more effect on
harmful bacteria than plain water. Nothing but prolonged exposure to heat at a
high enough temperature will kill bacteria.
MYTH: Avoid oysters from polluted waters and you'll be
fine.
Fact: Vibrio vulnificus in oysters has nothing to do with
pollution. Rather these bacteria thrive naturally in warm coastal areas (such as
the Gulf of Mexico) where oysters live.
MYTH: An experienced oyster lover can tell a good oyster from a bad
one.
Fact: Vibrio vulnificus can't be seen, smelled, or even tasted.
Don't rely on your senses to determine if an oyster is safe.
MYTH: Alcohol kills harmful bacteria.
Fact: Alcohol may impair your good judgment, but it doesn't destroy
harmful bacteria.
MYTH: Just a few oysters can't hurt you.
Fact: Roberta Hammond, Ph.D, the Food and Waterborne Disease
Coordinator for Florida, cites a case where a fatality caused by Vibrio
vulnificus occurred after eating only three oysters. The seriousness of any
case depends on many factors, including how much bacteria is ingested and the
person's underlying health conditions.
MYTH: Avoid raw oysters in months without the letter "R" and you'll
be safe.
Fact: While presence of Vibrio vulnificus bacteria is higher in
warmer months, according to the Department of Health and Human Service's Centers
for Disease Control and Prevention (CDC), a full 40 percent of cases occur
during colder months from September through April.
MYTH: Raw oysters are an aphrodisiac and will cure a
hangover.
Fact: This effect, if in fact true, could be due to oyster's high zinc content. Oysters provide the highest concentration of zinc of any food, more than 33 milligrams per serving. Zinc is essential to the proper action of testosterone and is a key nutrient in sperm production. There is no scientific evidence that either of these commonly held beliefs is true.
PARALYTIC SHELLFISH POISONING (PSP) is normally associated with red tide and can be present even in clear waters. Caused by a marine biotoxin ingested by shellfish, including clams, PSP can cause symptoms that include nausea, vomiting, diarrhea, abdominal pain, and tingling or burning lips, gums, tongue, face, neck, arms, legs, and toes. Should you experience any of these symptoms, immediately seek emergency medical assistance as no specific antidote exists.
Your risk of contracting PSP can be further reduced by eating only the light, white portions and not any of the dark areas, such as the tip of the siphon, or digestive organs, of mollusks. Remove these portions before cooking and wash the ramainder thoroughly.
To protect your health, enjoy your mlllusks on the well-done side, steaming them for a minimum of 15 minutes, which is necessary to kill bacteria and inactivate any virus that may be present.
Raw oysters must be kept alive until ready to be cooked and eaten. Handle them carefully and avoid dropping them. If an oyster's shell is chipped, the ensuing loss of liquid will dramatically reduce its shelf life. Do not put oysters in an airtight container or submerge them in fresh water; either will kill them.
Check daily for any open shells and give them the "tap test." If they don't close, it's a sign the oyster has died. Remove and dispose of these oysters promptly, before they contaminate the rest. Live oysters can also be frozen in the shell and kept up for three months.
Fresh shucked oysters should be submerged in their own clear liquor, should be plump, uniform in size, and a pale creamy white in color, and should smell like clean salt water, with no ammonia or "fishy" scent. Shucked oysters should be refrigerated in an airtight container covered with their own liquor. If additional liquor is needed to cover them fully, make some by dissolving 1/2 teaspoon salt in 1 cup water. Kept in this manner in the refrigerator, they will remain fresh for up to two days but are best eaten on the day they are purchased. Shucked oysters can also be frozen. Clean and wash the meat thoroughly, then drain and pack in freezer containers, leaving 1/2 inch headspace. Use within three months. When ready to use, simply thaw the frozen oysters in the refrigerator for six hours.