Foodborne Illness from Raw Oysters

Primary Pathogens and Risk Factors

Patients with underlying liver disease, such as cirrhosis or hemochromatosis, are at increased risk of Vibrio vulnificus infection, which is the most lethal foodborne pathogen associated with raw oysters, according to the Infectious Diseases Society of America 1
HIV-infected persons and other severely immunocompromised patients should avoid raw oysters due to the risk of Cryptosporidium contamination, as recommended by the Centers for Disease Control and Prevention 2, 3, 4

The Centers for Disease Control and Prevention recommends that patients with chronic liver disease, immunocompromised states, or reduced gastric acidity must be explicitly counseled to avoid raw oysters, clams, and mussels entirely 1, 7
Early aggressive antibiotic therapy, wound debridement when indicated, and supportive care are critical for survival in patients with suspected V. vulnificus septicemia, as suggested by the Clinical Infectious Diseases guidelines 7

Patients with chronic liver disease are at 80 times greater risk of V. vulnificus illness and over 200 times greater risk of death, according to the Clinical Infectious Diseases guidelines 1
HIV-infected persons, cancer chemotherapy recipients, and those on long-term immunosuppressive therapy are at increased risk of severe cryptosporidiosis and should avoid raw shellfish, as recommended by the Centers for Disease Control and Prevention 3, 4, 6