hello, Make sure they are in season. In North America (where I think you’re located) oysters are considered in season during months that have an “r” in them (so they’re out of season May through the end of August) — two reasons — first, summer is the spawning season, and the oysters are generally leaner and don’t taste very good, and second, the warmer waters of summer are perfect to encourage any bacterial growth in the water and therefore in the oysters themselves.thanks
While caution should always be taken when eaten anytime of the year, this premise is basically a Myth in todays world. 95% of all oysters are sustainably farmed and harvested eliminating some of the causes of tainted oysters. Todays modern methods of refrigeration deep oysters from “Spoiling”. Only live oysters should be eaten. Fresh oysters must be alive just before consumption or cooking. There is only one criterion: the oyster must be capable of tightly closing its shell. Open oysters should be tapped on the shell; a live oyster will close up and is safe to eat. Oysters which are open and unresponsive are dead and must be discarded. Proper harvesting and refrigeration are the keys to good oysters.
The people most vunerable to a bacteria called Vibrio vulnificus found in oysters and seawater during warm months that can cause serious illness or death if consumed are people with liver disease or other immune disorders.
3 years ago, FL approved the irradiation of oysters that reduces the amount of harmful bacteria without damaging their flavor and appearance of the oysters. The oysters are prepackaged on pallets that are treated with a controlled amount of radiation for a very short time.