Food Safety Focus (233rd Issue, Dec 2025) – Article 4

Consuming Raw Oysters: Know the Risk

Raw oysters are popular food items for holiday gatherings. However, they pose significant microbiological risks, as they are consumed uncooked and can accumulate pathogens like Vibrio parahaemolyticus, norovirus, hepatitis A virus and hepatitis E virus from the environment as a filter feeder. These pathogens can lead to serious gastrointestinal illnesses and no current technology can guarantee pathogen-free raw oysters. When consuming raw oysters, purchase only those that are intended for raw consumption from reputable sources with relevant written permissions from the Food and Environmental Hygiene Department and follow the CFS's recommendations on oysters intended for raw consumption.

Susceptible populations, including pregnant women, young children, the elderly, and individuals with weakened immune systems, should avoid consuming raw oysters. It is advisable to cook oysters thoroughly by achieving an internal temperature of at least 90°C for 90 seconds to ensure the destruction of potential pathogens within.