Ensuring Safe Oysters: Essential Handling, Preparing, and Cooking Practices

, , Razieh Farzad , Andrew MacIntosh, Amarat Simonne, andNaim Montazeri

Release Date: 6/4/2025

Reviewed At: 11/4/2025

DOI: 10.32473/edis-fs470-2025

Other

Abstract

This EDIS publication provides insights for both oyster consumers and the restaurants that serve them, offering recommendations on techniques to maximize the safety of oysters through proper cooking.

About this Publication

This document is FSHN25-8, one of a series of the Department of Food Science and Human Nutrition, UF/IFAS Extension. Original publication date June 2025. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication. © 2025 UF/IFAS. This publication is licensed under CC BY-NC-ND 4.0.

How to Cite

Mirmahdi, R. S., Dicker, S., Farzad, R., MacIntosh, A. J., Simonne, A., & Montazeri, N. (2025). Ensuring Safe Oysters: Essential Handling, Preparing, and Cooking Practices. EDIS, 2025(3). https://doi.org/10.32473/edis-fs470-2025

Authors

Razieh Sadat Mirmahdi

graduate research assistant, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL

Samantha Dicker

graduate research assistant, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL

Razieh Farzad

Contact

Specialist

University of Florida

assistant professor, sustainable seafood production systems, Department of Food Science and Human Nutrition, and seafood safety Extension specialist, Florida Sea Grant Program, Gainesville, FL

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