Seasonal Oysters Are Best Raw — But Beware Norovirus Risks
Creatrip Team
3 months ago
Oysters peak in flavor and nutrition from November to February, prized for their meaty texture and richness in protein, zinc, iron, calcium, magnesium, selenium and taurine — nutrients that boost immunity, aid recovery and help prevent anemia. Many enjoy raw oysters with a squeeze of lemon to heighten umami and mask mild briny odors. However, raw oysters are a leading source of winter norovirus infections because oysters can concentrate viruses from seawater. From Nov 2022–Feb 2023, suspected foodborne illness reports linked to raw oysters rose sharply. Norovirus is highly infectious and stable at low temperatures but is inactivated by thorough cooking (85°C for at least 1 minute). Vulnerable groups — people with weakened immunity, pregnant women and the elderly — should eat oysters only cooked. Safety tips: buy products labeled for cooking only, discard any with off-odors or cloudy liquid, wash hands and avoid cross-contamination when preparing, and store leftovers wrapped in a damp cloth in the fridge or parboil and freeze in saltwater for long-term storage.
