The Monterey County Health Department is advising people to avoid consuming raw or undercooked oysters (such as those that are lightly steamed, marinated, or prepared as Rockefeller).

Health types say several people reported illnesses associated with the naturally occurring bacterium Vibrio parahaemolyticu, which is most prevalent during summer months when water temperatures are most favorable for its growth.

But local restaurants say their oysters are safe. Salinas Valley Fish House Owner Tony Digirolamo said he expects fewer people ordering oysters from his restaurant.

"All people are going to hear is bad oysters so sure it’s going to happen," says Digirolamo.

"Our oysters are from the state of Washington and from colder waters," says Digirolamo. "That way they aren’t that susceptible to a gulf oyster where the water is warmer."
He also said, they keep tags on where their oysters are from, store them properly and buy them from reputable vendors. That’s why Don Neilsen said he’s not too concerned.

"My feeling is as long you stick to a restaurant that gets its oysters from a reliable source, you should be all right," says Neilsen. "I don’t intend to change my eating habits. I love oysters."

For additional information on Vibrio parahaemolyticus:
Centers for Disease Control – http://www.cdc.gov/nczved/divisions/dfbmd/diseases/vibriop/
US Food and Drug Administration – Bad Bug Book – http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070452.htm