Just looking at the picture of the fresh oyster makes my mouth water. So succulent! Am I craving for oysters on the half shell! However, I only indulge in raw seafood when I absolutely trust my source and there is no outbreak. I will not risk my life for a few moments of bliss like now, if I were in the Pacific Northwest.

The Food and Drug Administration is advising consumers to avoid eating raw oysters harvested in the Pacific Northwest as a result of increased reports of illnesses associated with the naturally occurring bacteria Vibrio parahaemolyticus (Vp) in oysters harvested from the area. Oysters harvested from this region have been reported to cause gastrointestinal illness.

Until the threat of Vp from oysters harvested in the Pacific Northwest has passed, consumers are advised to thoroughly cook oysters harvested from that area before eating. They also should thoroughly cook oysters if they are not certain of the oysters' origin, or if they wish to further reduce their risk of infection from bacteria that may be found in raw oysters.

Cooked oysters are safe though. Below are a few suggestions from the FDA.

At Restaurants and other Foodservice Establishments:

* Order oysters fully cooked.

In the shell:

* Purchase oysters with the shells closed. Throw away any oysters with shells already opened.
* Boil oysters until the shells open. Once open boil for an additional 3-5 minutes.
* Steamer - add oysters to water that is already steaming and cook live oysters until the shells open, once open steam for another 4-9 minutes.
* Use smaller pots to boil or steam oysters. Using larger pots, or cooking too many oysters at one time, may cause uneven heat distribution, which may cause the oysters in the middle to not get fully cooked.
* Discard any oysters that do not open during cooking.

Shucked Oysters:

* Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.
* Fry at 375 degrees for at least 3 minutes.
* Broil 3 inches from heat for 3 minutes.
* Bake at 450 degrees for 10 minutes.

Full news release on the FDA website.