Millions of people LOVE to eat oysters. Whether you eat them in moderation or by the dozen, these delightful mollusks provide a low calorie protein that are an excellent source of zinc, vitamin B-12, and omega-3 fatty acids. While not a serious threat to healthy individuals, consumption of raw or undercooked oysters by at-risk individuals may cause serious illness or even death from Vibrio vulnificus bacteria. If you have liver disease, diabetes or a weak immune system, you should avoid raw oysters. So how do oysters compare to other foods? According to the Centers for Disease Control and Prevention, oysters with Vibrio vulnificus bacteria cause just 1/10 of 1 percent of food-related deaths, and an even smaller percentage of illnesses. In other words, more than 99.9 percent of the problems are with other foods. Some examples? The CDC estimates that Salmonella causes 553 foodborne deaths each year; Listeria 499, and Toxoplasma 375; while oysters with Vibrio vulnificus cause 18. Without question, there is an overwhelming need to inform at-risk oyster consumers about the potential hazard associated with eating raw oysters. As such, this website is dedicated to educating the oyster consuming public. It provides a thorough background on Vibrio vulnificus and the health conditions that place an individual in the at-risk category, as well as present tasty oyster products with reduced risk for all consumers to enjoy, including at-risk consumers. So, eat your savory oyster treats raw, steamed, fried, charbroiled, grilled...whatever your appetite desires, just BE OYSTER AWARE! http://www.beoysteraware.com