How to Generate 

Awareness of 

Vibrio vulnificus in

Raw Oysters within the 

Hispanic Community

A Media Relations and Community Outreach 

Health Education Kit
March 2004

Dear Health Educator,

The U.S. Food and Drug Administration is seeking your participation in educating consumers in 

your community about the dangers of eating raw Gulf oysters. These oysters may be contaminated 

with the bacteria Vibrio vulnificus that can cause serious illness or death. Of particular concern is 

the Hispanic community since raw oysters are a favorite food among Hispanics, especially Hispanic 

males. In the last two years, nine Hispanic men died as a result if eating raw oysters contaminateded with the Vibrio vulnificus bacteria that lives in the waters of the Gulf coast.

It is imperative to inform these high-risk individuals not to eat raw oysters, and to only eat oysters 

that have been thoroughly cooked. This campaign needs to begin as soon as possible because as 

the weather gets warmer the amount of bacteria in the water increases. 

What can you do? The answers lie in this electronic Vibrio vulnificus education kit which has been 

designed to assist organizations in conducting state and local campaigns. Developed for flexible 

use, this kit provides both media and consumer education materials in English and Spanish that 

can be tailored to your particular area. Please take a moment to look through the materials, 

including a ready-to-use planning timeline, and make a commitment to include this information in 

your education plans for 2004.

Thank you for your help. 
Table of Contents

■ Objectives ....................................................................1

■ Approach ....................................................................2

■ Getting the Word Out Through the Media 

and Community Outreach—Here’s How ........3

■ The Electronic Tool Kit ............................................5

■ Timeline ........................................................................6

■ Education Kit Materials 

(English and Spanish) ..............................................9

How to Generate 

Awareness of 

Vibrio vulnificus in

Raw Oysters within the 

Hispanic Community

A Media Relations and Community Outreach 

Health Education Kit
Objectives

The objectives of the outreach effort in your 

market include:

■ Generate awareness about potential dangers 

of eating raw Gulf oysters contaminated with 

Vibrio vulnificus when other health conditions 

are present

■ Educate the Hispanic community and in 

particular Hispanic males, about:

■ The safe way to eat oysters

■ Avoiding and eliminating risks of eating 

raw oysters

■ Create an association between risk and specific 

medical conditions such a liver disease, blood 

disorders, Diabetes and cancer

■ Raise awareness of medical and health 

resources available within the Hispanic 

community regarding Vibrio vulnificus

How to Generate 

Awareness of 

Vibrio vulnificus in

Raw Oysters within the 

Hispanic Community

A Media Relations and Community Outreach 

Health Education Kit

1
1. Who was affected? 

2. Which agencies have jurisdiction over the 

issue?

3. Where the oysters came from? 

4. Were they purchased? 

5. Were they Gulf oysters or another type?

6. Was Vibrio vulnificus the cause of the problem 

or did something else occur?

7. Who is your bilingual spokesperson and is 

the person truly a fluent, native speaker who 

will be able to interact properly with the Hispanic media?

8. What other resources exist in the community 

to provide information to the media? 

9. What community based organizations can 

assist in providing information to media or to 

the community?

10. Is there a tollfree number or other community resource available for consumers? 

If you are conducting a public health education 

campaign, the following timeline will help you 

planning activities for an April launch, typically 

the beginning of the season when Vibrio

vulnificus problems arise.

Approach

The basic written materials needed to launch a 

bilingual communications effort in your market 

are contained in this electronic education kit. 

However, prior to launching a media and community outreach campaign in your market it is 

recommended that you determine your communications objectives and tailor your activities and 

materials accordingly. Are you:

■ Responding to media queries due to a 

specific Vibrio-related death or illness?

■ Proactively seeking to educate the Hispanic 

community to prevent problems? 

(See Getting the Word Out Through the 

Media and Community Outreach.)

Tactics related to these efforts will differ greatly. 

If you are responding to a specific incident it is 

essential that you first meet with health experts 

and determine exactly what occurred and where. 

Ask all these questions that reporters will want to 

have answered and if you can’t answer them the 

reporters will find a way to get the information 

and it may not be accurate.

2
As a public health educator, you have an unique 

opportunity to reach both the media and community organizations. You are no doubt aware 

that today’s working print and electronic journalists are busier than ever, as are you. Reporters are 

besieged by press releases and spot news that 

must be covered on an immediate basis. Everyone wants to get their message across in this age 

of information, but that job is getting tougher for 

you the public health educator. 

For The Print Journalist — 

General Market

The health beat reporter today is deluged with 

press releases on everything from the latest in 

home health products to new prescription medications. Although the Internet and the World 

Wide Web are beginning to be used to break 

through that clutter you must be able to deliver a 

package of information that is clear, concise and 

most importantly, communicates the angle on 

why this story is important. To the extent possible, it is always helpful to provide local statistics such as percent of Hispanics living in your 

market, per capita Gulf oyster consumption and 

other information that helps “localize” the news. 

A useful website for information on oysters is 

the Interstate Shellfish Sanitation Conference at 

www.issc.org. 

 

The Spanish-Language Print Journalist 

In many cases, the print journalist at a Spanishlanguage newspaper or magazine may not be a 

“health” reporter. You may need to contact the 

editor or a reporter that covers metro or lifestyle 

issues. The best way to make that determination 

is to read the publication or to place a call and 

ask who the right contact is. In some cases, the 

print outlets that you are targeting are bilingual 

and may even print information in both English 

and Spanish. The press kit materials that you 

have are ideally suited for that scenario. 

For The Electronic Journalist

Network news affiliates and independent TV 

“health beat” reporters are always looking for 

strong visual stories about the world of health 

and medicine.

To build interest from this audience and promote the proactive, educational aspect of this 

campaign, you may want to have video B-roll 

shot from which you can build a localized message for your campaign. B-roll is a term used by 

the broadcast media for footage from which a 

story and narrative or voice-over is developed. 

The short video (2-3 minutes) can feature sound 

bytes with your local experts in Spanish and English to enable local television stations to produce 

news stories whether experts are available or 

not. 

Press materials for the electronic journalist 

should include a news release, the fact sheet 

about Vibrio vulnificus and pre-produced B-Roll 

video footage, if your budget allows for this 

filming. 

In the Event of Breaking News...

The materials in this kit are designed to meet the 

needs of a planned communications campaign. 

Getting the Word Out Through the Media and 

Community Outreach—Here’s How

3
In the event of a breaking news event you may 

need to prepare a media statement specifically 

addressing the matter. In that case, the materials 

in this kit are ideally suited to provide additional 

background to your specific situation. 

Hitting Your Target Audience Through 

Community Outreach

In addition, you may have many competing education programs vying for your time. 

But this time your job will be easier. That’s 

because all the tools you need to get the message out regarding Vibrio vulnificus and safe oyster 

consumption are in this electronic health education kit. 

The sample materials are designed to educate 

the media and the Hispanic community about 

Vibrio vulnificus and raw oyster consumption. 

You will need to localize the information for your 

particularly area. However, it will still be necessary to identify a bilingual spokesperson or 

expert in your community, as Hispanic media will 

want to interview someone in Spanish. 

Spokespersons: The ideal spokesperson is a member of your local health department or a physician, as they will carry the greatest authority with 

the Hispanic market. Depending on the scope 

of the news, national versus local, it is strongly 

recommended that the spokesperson receive 

media training on key messages prior to the 

launch of a media tour to ensure that he or she 

stays on point with the education message and is 

knowledgeable about the key facts surrounding 

mortality and morbidity are accurate. 

4
The Electronic Tool Kit 

The materials are available in both Spanish and 

English and include:

■ Vibrio vulnificus Campaign Launch Press 

Release for you to reformat on your own letterhead and localize with your organization’s 

name. Included in the body of the release 

are suggested quotes from your experts. Feel 

free to customize these quotes and be sure to 

obtain approval before you attribute them to 

one of your spokespersons.

■ Pitch Letter for you to send to reporters to 

let them know about the availability of a 

spokesperson to be interviewed on certain 

dates. 

■ Vibrio vulnificus Fact Sheet to distribute 

with the news release and to photocopy in 

mass quantities to use as a handout at health 

fairs and community meetings. 

■ Feature/Newsletter Article for use with local 

newspapers and your organization’s publications. Delivered along with a cover sheet noting your contact information, this will enable 

journalists at smaller weekly and daily newspapers to use the article without going to the 

time and expense of assigning a reporter to 

the story. If your budget allows, a newswire 

or feature article service can distribute the 

article directly to newsrooms for you.

■ Raw Oyster Myths—the commonly heard 

myths and the true facts

■ Recipes for Cooked Oysters developed by 

award-winning chef Jesus Sanchez of the 

American Culinary Federation

■ Fotonovela Carlos’ Tragic and Mysterious 

Illness – an illustrated storybook that shows 

what may happen if people with weakened 

immune systems eat raw oysters contaminated with Vibrio vulnificus. The English 

and Spanish versions of the storybook are 

available in PDF to run off in mass quantities 

for distribution through community centers, 

local clinics and health centers, schools, 

employers and at health fairs.

■ PSAs/Suggested Copy to provide to your 

local radio stations. Retype the script on your 

letterhead providing a contact name and 

telephone number. 

5
6

Timeline

This timeline assumes that public education and 

community outreach activities will be launched 

prior to the beginning of the “Vibrio” season – 

usually in April. Assuming that timing, the 

following actions are recommended:

o Tailor education and press materials:

Identify local experts and tailor quotes as needed

‡ Include news about area deaths/illnesses in the press release

‡ Provide local contact information

‡ Include your information for areas highlighted in blue – don’t forget 

the date, dateline and headline in your release

‡ Obtain all required approvals – particularly for quotes

o Identify a bilingual expert and spokesperson

*Please ensure that this person is a fluent, native speaker comfortable 

engaging in rapid and in-depth conversations with reporters, in Spanish

o Identify community-based organizations to partner with on 

community outreach

Local chapters of:

‡ Parent Access Centers (through school districts)

‡ YMCA’s

‡ Health “Promotoras” and other community outreach programs

‡ National Hispanic Healthcare Alliance Chapters

*A good place to go for information are schools, clinics and churches

o Schedule meetings; bring along background information

o Print fotonovelas in English and Spanish. PDF versions are on the web 

at: http://www.cfsan.fda.gov/~dms/vv-toc.html

o Distribute to:

‡ Area emergency rooms, clinics, Hispanic physicians, community 

based organizations

‡ Provide template or means to produce copies for organizations who 

have little funding

‡ Include an introductory letter and referrals to your web site and 

other related experts and communications tools

January – February
7

o Research local media contact list

‡ Identify general market and Hispanic reporters in your area

‡ Obtain e-mail, fax number and phone number and determine reporters’ preference for receiving information

‡ Create media database

‡ Identify newswire service for distribution of launch release and 

camera ready articles 

o Pick a “launch” date – a day when you will officially launch your media 

outreach effort

o Draft a “pitch” letter to media asking them to meet with your spokesperson to discuss the issue of Vibro vulnificus and how it impacts the 

Hispanic community (a sample copy follows).

‡ Include dates of when your spokesperson will be available for radio, 

television and in-person interviews with print journalists – this is 

commonly referred to as a “media tour”

ß Schedule interview dates with your spokesperson and create a schedule 

of interviews

ß Distribute your media alert informing area media that you have a spokesperson available for interviews in market, during key dates in April.

March

o Distribute your tailored launch release to the general and Hispanic media to coincide with your media tour

o Distribute your feature article to general market and Hispanic media. 

Determine if your budget allows distribution through a fee-based wire 

service to assure local pick-up.

o After interviews are completed, follow up with reporters or a clipping 

service to collect articles that have run

o If your budget allows, contract with media tracking companies to monitor radio and television interviews. It is important to let the tracking 

companies know ahead of time when an interview is taking place. They 

will need the market, call letters and time of the interview or the time it 

aired, in the case of taped interviews.

April
8

Following your initial outreach to the media you should be prepared for a 

possible resurgence in interest in the event of a Vibrio vulnificus illness or 

death in your area. If this occurs you have the materials ready to distribute 

to reporters. In addition you may need to:

o Media train your spokesperson on the issue – provide him/her with all 

of the facts related to the crisis and all key messages related to the FDA’s 

position as well as other agencies involved in the response to the media

o Prepare this spokesperson in both Spanish and English

o Educational materials such as the fact sheet and myths fact sheet will be 

critically important as it will give reporters facts that they need to write 

their stories. In addition you will need to:

‡ Draft a new release recognizing what has occurred

‡ Provide a community resource for concerned individuals who may 

have a problem and are seeking assistance 

April – September
Education Kit 

Materials

9
10

YOUR LETTERHEAD

Month, date, year

NAME OF YOUR AGENCY LAUNCHES 

EDUCATIONAL CAMPAIGN WARNING THE HISPANIC COMMUNITY

ABOUT RISKS OF EATING RAW OYSTERS

Have you ever eaten a raw oyster? If you or someone you know has, please read 

the enclosed information – it could save someone’s life.

The Name of Your Agency is issuing a warning to the Hispanic community in 

name of city, about the risks in eating raw oysters contaminated with a bacteria 

that lives in the waters of the Gulf coast. In the last two years, nine Hispanic men 

died in the U.S. from eating raw oysters contaminated with the bacteria, Vibrio 

vulnificus. 

It is imperative we get the message out to the community about this issue as 

soon as possible because as the weather gets warmer the amount of bacteria in 

the water increases. Also, as you know, raw oysters are a favorite food among 

Hispanics, especially Hispanic males. 

A(n) name of agency representative will be available for interviews next 

week on insert date(s) to speak to you. Please consider scheduling an 

interview to discuss this important topic. 

Enclosed is the following information:

• Press Release

• Vibrio vulnificus Fact Sheet

• Myths about raw oysters

• Cooked oyster recipes

• Feature article

For more information, please contact:

Contact name

Organization

Phone

Email 

Pitch Letter
11

YOUR LETTERHEAD

FOR IMMEDIATE RELEASE 

Contact:

Name

Phone Number

Email

THE NAME OF YOUR AGENCY LAUNCHES EDUCATIONAL CAMPAIGN 

WARNING THE HISPANIC COMMUNITY 

ABOUT RISKS OF EATING RAW OYSTERS

Deaths of Nine Hispanic Men in Past Two Years Prompts 

Call for Action

City Name, Date – The Name of Your Agency today announced the launch of a 

public health campaign targeted to the Hispanic community.

The campaign is designed to raise awareness about the risks of eating raw 

oysters for individuals with liver disease and certain other medical conditions that 

make them more susceptible to infection from the bacterium, Vibrio vulnificus. The 

Name of Your Agency is advising these “high risk” individuals to only eat cooked 

oysters, because cooking destroys the bacterium.

 Many people eat raw oysters during parties and celebrations, while they 

are drinking alcohol. Frequently, these individuals don’t understand that eating 

raw oysters can be dangerous to people with liver disease or weakened immune 

systems.

 “Drinking two to three alcoholic drinks each day can cause liver disease. 

Liver function may be impaired years before an individual begins to experience 

symptoms,” explained Name of Your Expert, Title. “These people may be at 

high risk for infection from Vibrio vulnificus and they may not even know it,” Name 

of Expert added.

“You can’t tell if an oyster is contaminated by Vibrio vulnificus by looking at 

it or by smelling it,” Name of Your Expert said. “Because heat kills the bacteria, 

the only way you can be sure you are not eating a contaminated oyster is to eat it 

cooked,” he/she added.

--more--

Press Release
12

Name of Your Agency Warns Risks of Raw Oysters

Page Two

 To protect themselves from serious illness or death, the FDA is urging 

anyone whose immune system may be weakened to avoid raw oysters and to cook 

oysters thoroughly when dining at home, or order them from restaurants cooked 

when eating out.

 Of all foodborne diseases, infection with Vibrio vulnificus is one of the most 

severe. When healthy individuals are affected, mild stomach or intestinal symptoms 

such as diarrhea or pain may occur. However, 50 percent of the high-risk individuals 

who are infected with Vibrio vulnificus die.

 “In the last two years, nine Hispanic men died after eating raw oysters 

contaminated with a bacterium that is commonly found in waters where oysters are 

cultivated during the warm weather months,” said Name of Your Expert. “Last 

year’s deaths suggest that some people in Hispanic communities may not be aware 

of the risk of this infection from eating raw oysters.”

 The common underlying condition of the nine men who died was liver 

disease, which can be caused by the heavy drinking of alcoholic beverages over 

a period of time. Diabetes, cancer, iron overload disease, or any illness or medical 

treatment that weakens the body’s immune system can also put individuals at high 

risk for Vibrio vulnificus infection.

Name of Your Agency’s outreach will include a partnership with 

community-based health organizations and public service announcements. [NOTE: 

If your agency will be printing and distributing copies of the fotonovela include the 

following sentence. If not, omit following sentence]. The Name of Your Agency

will provide health information in the form of a fotonovela (illustrated storybook 

that shows what may happen if people with weakened immune systems eat raw 

oysters contaminated with Vibrio vulnificus) and by distributing public service 

announcements.

 

 More information about the risks associated with eating raw oysters is 

available from insert information about your agency.

# # #
13

The Danger of Eating Contaminated Raw Oysters

The Name of Your Agency Warns the Hispanic Community of the Risks

Summer is here – and so is the time for backyard BBQ’s, warm days at 

the beach and delicious delicacies from the sea. With the great weather comes 

enjoyment of a particularly favorite summer food, especially popular among 

Hispanic families -- raw oysters. However, before you consume this food, the 

Name of Your Agency would like you to know that individuals with medical 

conditions may be at a high risk for becoming seriously ill and dying from eating 

raw oysters contaminated with a naturally-occurring bacteria. The Name of Your 

Agency is advising these high-risk individuals to only eat cooked oysters because 

cooking kills the bacteria.

In the last two years, nine Hispanic men in the U.S. died from eating raw 

oysters contaminated with Vibrio vulnificus – a bacterium commonly found in 

waters where oysters are cultivated such as the Gulf of Mexico. Vibrio vulnificus

is found in higher concentrations during the summer months as water becomes 

warmer. 

“You can’t tell if an oyster is contaminated by Vibrio vulnificus by looking 

at it or by smelling it,” said Name of Your Expert, Name of the Agency

spokesperson. “Nor does the freshness of the oyster mean it is safe from bacteria 

because it is present in the water where live oysters feed.” 

People at Greater Risk

People who drink alcoholic beverages regularly may be at risk for liver 

disease, and, as a result, are at risk for serious illness or death from consuming raw 

oysters contaminated by the bacteria. 

“Drinking two to three alcoholic drinks each day can cause liver disease 

and the liver may be impaired years before an individual begins to experience 

symptoms,” explained Name of Your Expert. “These people may be at high risk 

for infection from Vibrio vulnificus and not even know it,” Name of Your Expert

added. 

 In addition, diabetes, cancer, stomach disease, iron overload disease, or 

any illness or medical treatment that weakens the body’s immune system can also 

put individuals at high risk for Vibrio vulnificus infection.

Feature Article
14

Am I Infected?

Potentially life-threatening to most people, symptoms of Vibrio vulnificus

infection occurs within 24 to 48 hours of ingestion and may include symptoms 

such as sudden chills, fever, nausea, vomiting, diarrhea, shock and skin lesions. 

People with certain medical conditions such as cancer, diabetes or liver disease 

can die from infection within two days. Anyone showing signs of these symptoms 

after eating raw oysters should seek medical attention immediately and inform 

the health care professional on duty that they’ve eaten raw oysters. 

Reducing the Risk

Vibrio vulnificus bacteria is not a result of pollution, so although oysters 

should always be obtained from reputable sources, eating oysters from “clean” 

waters or in reputable restaurants with high turnover does not provide protection. 

“Many people believe that simply adding lime juice or hot sauce to raw 

oysters can kill the bacterium,” said Name of Your Expert. “The truth is that only 

heat can destroy the bacteria, so next time you want to enjoy oysters cook them 

thoroughly when dining at home, or order them from restaurants cooked when 

eating out.

For more information about the risks associated with eating raw oysters call

insert your agency information.

Eating Oysters

At Restaurants:

n Order oysters fully cooked.

Cooking at Home:

n When you purchase oysters the shells should be closed. Throw away any 

oysters with shells already opened.

n In the shell: After the shells open, boil live oysters for another 3-5 minutes. 

(Use small pots to boil or steam oysters. Do not cook too many oysters in the 

same pot because the ones in the middle may not get fully cooked. Discard any 

oysters that do not open during cooking).

n In a steamer: Add oysters to water that is already steaming and cook live oysters 

for another 4-9 minutes.
15

Shucked Oysters: 

n Boil or simmer shucked oysters for at least 3 minutes or until 

the edges curl.

n Fry at 375 degrees for at least 3 minutes.

n Broil 3 inches from heat for 3 minutes.

n Bake at 450 degrees for 10 minutes.
16

NAME OF YOUR AGENCY

OYSTER PUBLIC AWARENESS CAMPAIGN

PUBLIC SERVICE ANNOUNCEMENT

CONTACT: Contact name

Organization

Phone/email

START USE: Month, date, year

STOP USE: Month, date, year

READING TIME: Insert Reading Time

WORD COUNT: Insert Word Count

IN THE LAST YEAR TWO YEARS, NINE HISPANIC MEN IN THE U.S. HAVE DIED AFTER EATING 

CONTAMINATED RAW OYSTERS. A FAVORITE DELICACY FOR MANY HISPANICS, EATING RAW 

OYSTERS CAN BE RISKY IF YOU HAVE A HEALTH CONDITION SUCH AS CANCER, DIABETES 

OR LIVER DISEASE. DRINKING TWO TO THREE ALCOHOLIC DRINKS A DAY CAN CAUSE LIVER 

DISASES. THE NAME OF YOUR AGENCY IS WARNING THE PUBLIC THAT PEOPLE WITH 

WEAKENED IMMUNE SYSTEMS SHOULD AVOID CONSUMING RAW OYSTERS AT ALL COSTS. 

THE NAME OF YOUR AGENCY RECOMMENDS THAT IF YOU HAVE A HEALTH PROBLEM 

YOU SHOULD AVOID RAW OYSTERS AND EAT COOKED OYSTERS INSTEAD. IF YOU EAT A 

RAW OYSTER AND FEEL SYMPTOMS WITHIN 24-48 HOURS SUCH AS DIARHEA, STOMACH 

CRAMPS, FEVER OR MUSCLE ACHES VISIT A DOCTOR IMMEDIATELY. 

FOR MORE INFORMATION, CONTACT THE NAME OF YOUR AGENCY AT INSERT 

PHONE NUMBER.

THIS IS A MESSAGE FROM THE NAME OF YOUR AGENCY AND YOUR STATION.

Public Service Announcement
U.S. Department of Health and Human Services

Food and Drug Administration

Fact Sheet

17

Raw Oysters Contaminated With Vibrio vulnificus 

Can Cause Illness and Death

Understanding the Risks

Each year millions of Americans enjoy eating raw oysters. However, some people 

with certain medical conditions are at high risk for becoming seriously ill and dying 

from eating raw oysters. The U.S. Food and Drug Administration (FDA) is advising 

these high-risk individuals not to eat raw oysters, and to only eat oysters that have 

been thoroughly cooked.

The Cause: Vibrio vulnificus

Vibrio vulnificus (V. vulnificus) is a bacterium that occurs naturally in warm coastal 

areas, such as the Gulf of Mexico. Vibrio vulnificus is found in higher concentrations 

in the summer months as water becomes warmer.

Oysters feed by filtering water-surrounding areas where vibrios may thrive and as 

a result concentrate V. vulnificus in their tissues. When a person eats these shellfish 

raw or undercooked, the bacteria enter the digestive tract and multiply rapidly. In 

addition to ingestion, high-risk individuals can become infected when cuts, burns or 

sores come in contact with seawater containing V. vulnificus.

The Risk Factors

While not potentially life-threatening to most healthy people, symptoms of 

V. vulnificus infection may occur within 24 to 48 hours of ingestion and may include 

sudden chills, fever, nausea, vomiting, diarrhea, shock and skin lesions. In people 

with certain medical conditions such as cancer, diabetes or liver disease death can 

occur within two days. Anyone showing signs of any these symptoms after eating 

raw oysters should seek medical attention immediately. 

Raw Oysters Contaminated With V. vulnificus

Certain health conditions put people at high risk for serious illness or death from 

V. vulnificus infections. Some of these health conditions may be present without any 

symptoms so people may not know they are at risk. Individuals should check with 

their doctors if they are unsure of their risk. Vibrio vulnificus infections in high-risk 

individuals have a 50 percent fatality rate.
18

These conditions include:

n Liver disease (from hepatitis, cirrhosis, alcoholism, or cancer)

n Iron overload disease (hemochromatosis)

n Diabetes

n Cancer (including lymphomas, leukemia, Hodgkin’s disease)

n Stomach disorders

n Or any illness or medical treatment that weakens the body’s immune system, 

including HIV infection

Drinking Alcoholic Beverages Regularly and Liver Disease

People who drink alcoholic beverages (including beer and wine) regularly may 

be at risk for liver disease, and, as a result, at risk for serious illness or death from 

consuming raw oysters. Even drinking two to three drinks daily can contribute to 

the development of liver disease, which may occur without symptoms. Alcoholism 

and infections from Hepatitis can injure the liver and impair its function years before 

an individual begins to experience symptoms. Liver disease puts people at risk for 

V. vulnificus infection from raw oysters. The risk of death is almost 200 times greater 

in those with liver disease than those without liver disease.

Reducing Risk

Vibrio vulnificus bacteria are not a result of pollution, so although oysters should 

always be obtained from reputable sources, eating oysters from “clean” waters or in 

reputable restaurants with high turnover does not provide protection. Eating raw 

oysters with hot sauce or while drinking alcohol does not kill the bacteria, either. 

Only heat can destroy the bacteria. 

Since thoroughly cooking oysters will destroy the bacteria, oysters can continue to 

be enjoyed in many cooked preparations by following this advice. 

Cooking Oysters

The presence of Vibrio vulnificus bacteria is not a result of pollution, so although 

oysters should always be obtained from reputable sources, eating oysters from 

“clean” waters or in restaurants with high turnover does not provide protection. 

Eating raw oysters with hot sauce or while drinking alcohol does not kill the bacteria, 

either. Only heat can destroy the bacteria. 
19

Since thoroughly cooking oysters will destroy the bacteria, oysters can continue to 

be enjoyed in many cooked preparations by following this advice. 

At Restaurants:

n Order oysters fully cooked.

Cooking at Home:

n When you purchase oysters the shells should be closed. Throw away any oysters 

with shells already opened.

n In the shell: After the shells open, boil live oysters for another 3-5 minutes. 

(Use small pots to boil or steam oysters. Do not cook too many oysters in the 

same pot because the ones in the middle may not get fully cooked. Discard any 

oysters that do not open during cooking).

n In a steamer: Add oysters to water that is already steaming and cook live oysters 

for another 4-9 minutes.

Shucked Oysters:

n Boil or simmer shucked oysters for at least 3 minutes or until the edges curl.

n Fry at 375 degrees for at least 3 minutes.

n Broil 3 inches from heat for 3 minutes.

n Bake at 450 degrees for 10 minutes.

For further information contact:

FDA Food Safety Hotline (English only) 1-888-SAFEFOOD

FDA website: www.cfsan.fda.gov
U.S. Department of Health and Human Services

Food and Drug Administration

Fact Sheet

20

RAW OYSTER MYTHS

Raw oysters contaminated with Vibrio vulnificus can be life threatening, even fatal 

when eaten by someone with liver disease, diabetes or a weakened immune system. 

However, there are myths that encourage people to eat raw oysters in spite of these 

dangers. Some of these myths, and the true facts behind them, include:

MYTH: Eating raw oysters are safe if you drown them in hot sauce, which kills 

everything.

Fact: The active ingredients in hot sauce have no more effect on harmful bacteria 

than plain water. Nothing but prolonged exposure to heat at a high enough 

temperature will kill bacteria. 

MYTH: Avoid oysters from polluted waters and you’ll be fine.

Fact: Vibrio vulnificus in oysters has nothing to do with pollution. Rather these 

bacteria thrive naturally in warm coastal areas (such as the Gulf of Mexico) where 

oysters live.

MYTH: An experienced oyster lover can tell a good oyster from a bad one.

Fact: Vibrio vulnificus can’t be seen, smelled, or even tasted. Don’t rely on your 

senses to determine if an oyster is safe.

MYTH: Alcohol kills harmful bacteria.

Fact: Alcohol may impair your good judgment, but it doesn’t destroy harmful 

bacteria.

MYTH: Just a few oysters can’t hurt you. 

Fact: Roberta Hammond, Ph.D, the Food and Waterborne Disease Coordinator for 

Florida, cites a case where a fatality caused by Vibrio vulnificus occurred after eating 

only three oysters. The seriousness of any case depends on many factors, including 

how much bacteria is ingested and the person’s underlying health conditions. 
Fact Sheet

21

MYTH: Avoid raw oysters in months without the letter “R” and you’ll be safe.

Fact: While presence of Vibrio vulnificus bacteria is higher in warmer months, 

according to the Department of Health and Human Service’s Centers for Disease 

Control and Prevention (CDC), a full 40 percent of cases occur during colder months 

from September through April. 

MYTH: Raw oysters are an aphrodisiac and will cure a hangover.

Fact: There is no scientific evidence that either of these commonly held beliefs 

is true. 
22

Cooked Oyster

Recipes
23

Baked Oysters

Serves 4

Ingredients

16 each oysters - shucked

1/4 cup olive oil

1 each chopped, small onion

1 tablespoon chopped, garlic

1 each chopped, jalapeño chili

1 cup chopped mushrooms

2 cups chopped, spinach

1/4 cup whipping cream or milk

1/4 cup shredded cotija cheese

Preparation

1. Purchase oysters from a reputable vendor. Make 

sure they are completely closed shut. If an oyster 

shell is open discard. 

2. Clean oysters thoroughly with water and scrub 

them with a brush so they are free of sand or dirt. 

3. Shuck the oysters with a knife and rinse oyster 

thoroughly with water to clean any sand or dirt.

4. Clean oyster shells and arrange on a baking pan, 

set aside. 

5. In a sauté pan add the oil and cook onions, garlic, 

and jalapeño peppers for 2 minutes. 

6. Add mushrooms, and spinach and cook for 5 minutes or until ingredients are very soft and tender. 

7. Season with salt and pepper. 

8. Add the cream or milk and reduce slightly. 

9. Add the cheese and combine thoroughly. 

Let mixture cool slightly. 

10. Using a spoon, place a very thin layer of the mushroom and spinach mixture in the oyster shells, top 

with an oyster, then another layer of the spinach 

and mushroom mixture until you have two layers 

completed. 

11. Sprinkle with cotija cheese and bake at 

400 degrees for 10 to 15 minutes or until oysters 

are light brown and reaches the temperature of 

180 degrees. 

12. Serve hot and garnish with a lemon wedge.
24

Ingredients

16 each oysters, shucked

2 cups vegetables

Salt and pepper to taste

For the batter:

1⁄2 cup flour plus 1⁄4 cup for 

dusting

1⁄2 teaspoon baking powder

1⁄4 teaspoon cayenne pepper

1⁄4 teaspoon black pepper

1⁄4 teaspoon salt

For the dipping sauce:

1⁄2 cup mayonnaise

2 tablespoons lemon juice

1 tablespoon tapatio sauce

Fried Oysters

Serves 4

Preparation

1. Purchase oysters from a reputable vendor. Make 

sure they are completely closed shut. If an oyster 

shell is open discard. 

2. Clean oysters thoroughly with water and scrub 

them with a brush so they are free of sand or dirt. 

3. Shuck the oysters with a knife and rinse oyster 

thoroughly with water to clean any sand or dirt.

4. Season oysters with 1⁄4 cup of flour seasoned with 

salt and pepper. Dust the oysters in the flour mixture and refrigerate until ready to use. 

5. For the batter mix 1⁄2 cup of flour, the baking 

powder, cayenne pepper, black pepper and salt in 

a medium bowl. Gradually add the water to the 

dry mixture to form the batter.

6. In a two-quart saucepan add the oil and bring to a 

medium heat. 

7. Dip the dusted oysters into the batter and slowly 

fry them in the hot oil for 3 minutes or until golden brown and the internal temperature reaches 

180 degrees. 

8. Place the fried oysters on a plate lined with paper 

towels so it absorbs the excess oil. Keep the 

oysters hot.

9. For the dipping sauce, add all ingredients in a 

small bowl and whisk until well combined. 

10. Arrange 4 fried oysters per plate with some of the 

dipping sauce. Serve hot.
25

Ingredients

For the soup:

16 each oysters, shucked 

1/4 cup olive oil

1 each chopped, small 

 onion

1 tablespoon minced, garlic

2 each chopped, ribs of 

 celery

1 each chopped, carrot

2 each chopped, potatoes

1 quart water

1 each 8 oz. can 

tomato sauce 

(salsa de el pato)

1 each chopped, tomato

Salt and pepper to taste

Spicy Oyster Soup

Serves 4

Preparation

1. Purchase oysters from a reputable vendor. Make 

sure they are completely closed shut. If an oyster 

shell is open discard. 

2. Clean oysters thoroughly with water and scrub 

them with a brush so they are free of sand or dirt. 

3. Shuck the oysters with a knife and rinse oyster 

thoroughly with water to clean any sand or dirt.

4. Using a one-gallon soup pot, bring oil to the 

smoking point. 

5. Add the onions and garlic and cook for 2 minutes. 

6. Add celery, carrots, and potatoes and continue 

to cook for 2 more minutes. Stir constantly so the 

vegetables are infused with flavor, not browned. 

7. Add the water and the tomato sauce and bring to 

a boil. 

8. Add the shucked oysters, season with salt and 

pepper and simmer until vegetables become fork 

tender, 10 to 15 minutes. 

9. Ladle hot soup into 4 bowls and serve hot.

GARNISH: Fried tortilla chips or chopped cilantro and 

a wedge of lemon.
26

Carta de Participación

SU MEMBRETE

Día, mes, año

NOMBRE DE SU AGENCIA LANZA UNA CAMPAÑA EDUCATIVA PARA 

INFORMAR A LA COMUNIDAD HISPANA ACERCA DE LOS PELIGROS

DE COMER OSTIONES CRUDOS

¿Alguna vez comió ostiones crudos? Si usted o alguien que conoce lo ha hecho, le 

pedimos que lea la información adjunta, la cual podría salvar la vida de una persona. 

El Nombre de su Agencia está alertando a la comunidad de Nombre de la ciudad, sobre los riesgos de comer ostiones crudos contaminados con una bacteria 

que vive en las aguas de la costa del Golfo. En los dos últimos años, nueve hombres hispanos murieron en los Estados Unidos luego de comer ostiones crudos 

contaminados con la bacteria Vibrio vulnificus. 

Es crucial que informemos a la comunidad acerca de este problema cuanto antes 

ya que cuando llega el clima cálido, aumenta la cantidad de bacterias en el agua. 

Además, como usted bien sabe, los ostiones crudos son una comida favorita de los 

hispanos, especialmente entre los hombres. 

Considere la posibilidad de programar una entrevista para hablar de este importante asunto con un representante bilingüe de Nombre de su agencia, el día 

inserte la fecha(s) o publicar la información que aquí le enviamos. 

Incluido esta la siguiente información:

• El Comunicado de Prensa

• Hoja de información sobre Vibrio Vulnificus

• Mitos de ostiones crudos

• Recetas de ostiones cocidos (fotos disponibles vía e-mail)

• Artículo listo para imprimir (documento electrónico disponible vía e-mail)

Para obtener más información, comuníquese con: 

Nombre del contacto

Organización

Teléfono

Correo electrónico
27

El Comunicado de Prensa

Membrete aquí

PARA DISTRIBUCIÓN INMEDIATA

CONTACTO:

Nombre

Organización

Teléfono

Correo electrónico

nombre de su agencia LANZA UNA CAMPAÑA EDUCATIVA 

PARA INFORMAR A LA COMUNIDAD HISPANA 

ACERCA DE LOS PELIGROS DE COMER OSTIONES CRUDOS

La muerte de nueve hombres hispanos en los dos últimos años 

motiva el llamado a la acción

Nombre de la ciudad, fecha – Nombre de su agencia anunció hoy el lanzamiento de una campaña educativa en salud pública dirigida a la comunidad 

hispana. 

La campaña se ha creado a fin de aumentar el conocimiento público sobre 

los riesgos de comer ostiones crudos para las personas que tienen problemas de 

hígado y otras enfermedades que los hacen más susceptibles a la infección de la 

bacteria Vibrio vulnificus. El nombre de su agencia aconseja a estas personas con 

“riesgo alto” que sólo coman ostiones cocinados, ya que la cocción destruye a la 

bacteria.

Los ostiones crudos se consumen generalmente en fiestas y celebraciones 

junto con bebidas alcohólicas. El hecho de que el consumo de los ostiones crudos 

puede ser peligroso para las personas que padecen estas enfermedades no es muy 

conocido en la comunidad. 

“El consumo diario de dos a tres bebidas alcohólicas puede causar problemas al hígado. La función hepática se puede deteriorar años antes de que una 

persona comience a sentir los síntomas”, dijo Nombre de su experto, cargo. 

“Estas personas pueden correr riesgos más elevados de sufrir la infección del 

Vibrio vulnificus sin siquiera saberlo”, agregó Nombre de su experto.

-sigue-
28

Nombre de tu Agencia Campaña de Ostiones Crudos

Página 2 

“Uno no puede darse cuenta si un ostión está contaminado con el Vibrio 

vulnificus al mirarlo u olerlo”, dijo Nombre de su experto. “Puesto que el calor 

mata a las bacterias, la única manera de asegurarse que usted no está comiendo 

un ostión contaminado es cocinarlo antes de comerlo.” 

A fin de evitar las enfermedades serias e incluso la muerte, Nombre de su 

agencia recomienda a todas las personas cuyos sistemas inmunológicos estén debilitados que eviten comer ostiones crudos y que cocinen los ostiones completamente cuando los coman en la casa o los pidan cocidos al comer en un restaurante. 

De todas las enfermedades causadas por los alimentos, la infección con 

Vibrio vulnificus es una de las más graves. Cuando los individuos sanos se ven 

afectados, pueden experimentar síntomas gástricos moderados tales como diarrea 

o dolores. Sin embargo, el 50% de los individuos con riesgo alto que se infecta con 

el Vibrio vulnificus muere. 

“En los ultimos dos años, nueve hombres hispanos murieron, quienes 

consumieron ostiones crudos contaminados con V. vulnificus, una bacteria comúnmente encontrada en muchas aguas donde se cultivan los ostiones, especialmente 

durante los meses más cálidos”, dijo Nombre de su experto. “La ocurencia del 

pasado año causa preocupación debido a que los ostiones crudos son una comida 

popular en la comunidad hispana, particularmente entre los hombres, quienes 

pueden desconocer estos riesgos”. 

La campaña de Nombre de su agencia se implementara en alianza con 

organizaciones comunitarias de salud y los medios de comunicación. [NOTE: 

Si su agencia va imprimir y distribuir copias de la fotonovela, incluya 

la oración siguiente. Si no, omita la oración siguiente.] El nombre de su 

agencia proporcionara la información de salud en forma de fotonovela (libro 

ilustro que muestra lo que puede sucederles a las personas con sistemas inmunes 

debilitados que comen ostiones crudos contaminados con Vibrio vulnificus) y distribuyendo anuncios de servicios públicos.

Más información acerca de los riesgos asociados con comer ostiones crudos 

esta disponible en la adicción de información acerca de su agencia. 
29

Represente Articulo

El peligro de comer ostiones crudos contaminados

El Nombre de su agencia alerta a la comunidad hispana sobre los riesgos

El verano ha llegado y con él, el momento de las barbacoas en el jardín, días 

cálidos en la playa y los deliciosos frutos de mar. Junto con el gran clima se puede disfrutar uno de los alimentos preferidos del verano, el cual es especialmente 

popular entre las familias hispanas: los ostiones crudos. Sin embargo, antes de 

consumir este alimento, el Nombre de su agencia desea que usted esté enterado 

que las personas con ciertas enfermedades pueden correr mayores riesgos de enfermarse gravemente y morir luego de comer ostiones crudos contaminados con 

bacterias naturales. El Nombre de su agencia está aconsejando a estas personas 

con riesgo elevado que coman solamente ostiones cocidos ya que la cocción mata 

a las bacterias. 

En los últimos dos años, nueve hombres hispanos de los Estados Unidos 

murieron luego de comer ostiones crudos contaminados con el Vibrio vulnificus

(una bacteria encontrada comúnmente en las aguas donde se cultivan los ostiones, 

por ejemplo el Golfo de México). El Vibrio vulnificus se encuentra en concentraciones más altas durante los meses de verano, cuando el agua está más cálida. 

“Uno no puede saber si un ostión está contaminado por el Vibrio vulnificus

al mirarlo u olerlo”, dijo Nombre de su experto, portavoz de Nombre de su 

agencia “La frescura de un ostión tampoco significa que esté libre de bacterias ya 

que estas están presentes en el agua donde se alimentan los ostiones vivos”. 

Personas con mayores riesgos

Las personas que consumen bebidas alcohólicas en forma periódica pueden correr riesgos de padecer de enfermedad del hígado y, consecuentemente, 

mayores riesgos de padecer de enfermedades graves o morir al consumir ostiones 

crudos contaminados por las bacterias. 

“Beber de dos a tres bebidas alcohólicas diarias puede causar enfermedad 

del hígado y el hígado se puede deteriorar varios años antes de que un individuo 

comience a experimentar síntomas”, explicó Nombre de su experto. “Estas personas pueden tener mayores riesgos de sufrir la infección del Vibrio vulnificus sin 

siquiera saberlo”, agregó Nombre de su experto.

Además, la diabetes, cáncer, enfermedad del estómago, enfermedad de la 

sobrecarga de hierro o cualquier enfermedad o tratamiento médico que debilite 

el sistema inmunológico pueden aumentar los riesgos de contraer la infección del 

Vibrio vulnificus.
30

¿Estoy infectado? 

Potencialmente con peligros para la vida de la mayoría de las personas, los 

síntomas de la infección del Vibrio vulnificus ocurren dentro de las 24 a 48 horas de 

la ingestión de ostiones crudos contaminados y pueden incluir síntomas como escalofríos repentinos, fiebre, náusea, vómitos, diarrea, conmoción cerebral y lesiones 

en la piel. En el caso de ciertas enfermedades como cáncer, diabetes o enfermedades del hígado, la muerte puede ocurrir en el plazo de dos días. Una persona 

que tenga cualquiera de estos síntomas después de comer ostiones crudos debe 

recibir atención médica inmediatamente e informar al profesional médico de guardia que ha comido ostiones crudos. 

Reducción del riesgo

Las bacterias del Vibrio vulnificus no son resultan de la contaminación, 

por lo que aunque los ostiones deben comprarse en sitios con buena reputación, 

comer ostiones de aguas “limpias” o en restaurantes reconocidos con alto volumen 

de ventas no proporciona protección. 

“Muchas personas creen que agregar jugo de lima o salsa picante a los 

ostiones matará a la bacteria”, dijo Nombre de su experto. “La verdad es que 

solamente el calor puede destruir a las bacterias, así que la próxima vez que usted 

desee comer ostiones, cocínelos bien cuando coma en su casa o pídalos cocinados 

cuando coma en un restaurante”. 

Para mayor información sobre los riesgos asociados a comer ostiones crudos, 

llame a Inserte la información de su agencia.

En restaurantes:

n Ordene ostiones completamente cocidos.

Cocinados en la casa: 

n Cuando compre ostiones, las conchas deben estar cerradas. Tire todos los ostiones cuyas conchas ya estén abiertas. 

n Con su concha: Luego que las conchas se abran, hierva los ostiones vivos durante otros 3 a 5 minutos. (Use ollas pequeñas para hervir o cocinar al vapor los 

ostiones. No cocine muchos ostiones en la misma olla ya que los que están en 

el medio puede que no se cocinen completamente. Tire los ostiones que no se 

abran durante la cocción). 

n En una olla al vapor: Agregue los ostiones al agua que ya está hirviendo al vapor cocine los ostiones vivos durante 4 a 9 minutos. 
31

Ostiones sin concha:

n Hierva o cocine a fuego bajo los ostiones sin concha por lo menos 3 minutos o 

hasta que los bordes se doblen 

n Fría a 375 grados por lo menos 3 minutos

n Ase a 3 pulgadas de distancia del fuego durante 3 minutos

n Cocine al horno a 450 grados durante 10 minutos
32

Anuncio de Servicio Público

NOMBRE DE SU AGENCIA

CAMPAÑA DE CREACIÓN DE CONOCIMIENTO PÚBLICO ACERCA DE LOS OSTIONES

ANUNCIO DE SERVICIO PÚBLICO

CONTACTO: Nombre del contacto

Organización

Teléfono/correo electrónico

INICIO: Mes, día, año

FINAL: Mes, día, año

TIEMPO DE LECTURA: Inserte el tiempo de lectura

CONTEO DE PALABRAS: Inserte el conteo de palabras

EN LOS ÚLTIMOS DOS AÑOS, NUEVE HOMBRES HISPANOS DE LOS ESTADOS UNIDOS 

HAN MUERTO DESPUÉS DE COMER OSTIONES CRUDOS CONTAMINADOS. UN MANJAR PREFERIDO POR MUCHOS HISPANOS, COMER OSTIONES CRUDOS PUEDE SER 

RIESGOSO SI PADECE DE UNA AFECCIÓN COMO EL CÁNCER, LA DIABETES O ALGUNA 

ENFERMEDAD DEL HÍGADO. CONSUMIR DOS A TRES BEBIDAS ALCOHÓLICAS AL DÍA 

PUEDE PROVOCAR ENFERMEDADES DEL HÍGADO. EL NOMBRE DE SU AGENCIA

ESTÁ ADVIRTIENDO AL PÚBLICO QUE LA GENTE CON SISTEMAS INMUNES DEBILITADOS DEBEN EVITAR EL CONSUMO DE OSTIONES CRUDOS A TODA COSTA. 

EL NOMBRE DE SU AGENCIA RECOMIENDA QUE SI TIENE ALGÚN PROBLEMA DE 

SALUD, DEBE EVITAR LOS OSTIONES CRUDOS Y CONSUMIRLOS COCIDOS. SI COME 

OSTIONES CRUDOS Y PRESENTA SÍNTOMAS, DENTRO DE 24 A 48 HORAS DESPUÉS 

DEL CONSUMO, COMO DIARREA, CALAMBRES ESTOMACALES, FIEBRE O DOLORES 

MUSCULARES, CONSULTE AL MÉDICO INMEDIATAMENTE. 

PARA OBTENER MAYOR INFORMACIÓN, COMUNÍQUESE CON NOMBRE DE SU 

AGENCIA AL INSERTE EL TELÉFONO.

ÉSTE ES UN MENSAJE DE NOMBRE DE LA AGENCIA Y SU ESTACIÓN DE RADIO.
U.S. Department of Health and Human Services

Food and Drug Administration

Fact Sheet

33

Los ostiones crudos contaminados con Vibrio vulnificus

pueden ocasionar enfermedades e incluso la muerte

Entendiendo los riesgos 

Anualmente, millones de estadounidenses comen ostiones crudos. Sin embargo, 

algunas personas que padecen ciertas enfermedades corren mayores riesgos de 

enfermarse gravemente y morir a causa de su consumo de ostiones crudos. La Administración de Medicamentos y Alimentos (FDA por sus siglas en inglés) aconseja 

a las personas con riesgos altos que no coman ostiones crudos, y que sólo coman 

ostiones que se han cocinado completamente. 

La causa: Vibrio vulnificus

El Vibrio vulnificus (V. vulnificus) es una bacteria que ocurre naturalmente en las áreas 

costeras cálidas, tales como el Golfo de México. El Vibrio vulnificus se encuentra en 

concentraciones más altas durante los meses de verano, cuando el agua está más 

caliente.

Los ostiones se alimentan al filtrar el agua del área circundante, donde los vibriones 

pueden proliferar y consecuentemente concentrar V. vulnificus en sus tejidos. Cuando una persona come estos crustáceos crudos o poco cocinados, las bacterias 

ingresan al tubo digestivo y se multiplican rápidamente. Además de la ingestión, 

los individuos de alto riesgo pueden infectarse cuando cortes, quemaduras o llagas 

entran en contacto con agua de mar que contiene V. vulnificus.

Los factores de riesgo 

Aunque no puede presentar peligros para la vida de la mayoría de la gente sana, los 

síntomas de la infección del V. vulnificus pueden ocurrir dentro de las 24 a 48 horas 

del consumo y pueden incluir escalofríos repentinos, fiebre, náusea, vómitos, diarrea, conmoción cerebral y lesiones en la piel. En el caso de ciertas enfermedades 

como cáncer, diabetes o enfermedades del hígado, la muerte puede ocurrir en el 

plazo de dos días. Una persona que tenga cualquiera de estos síntomas después de 

comer ostiones crudos debe recibir atención médica inmediatamente. 

Ciertas enfermedades elevan los riesgos de padecer lesiones graves o incluso morir 

a causa de infecciones con el V. vulnificus. Algunas de estas enfermedades pueden 

presentarse sin síntomas, por lo que las personas pueden no saber que corren 

riesgos. Se recomienda consultar a un médico si no está seguro de sus riesgos. Las 

infecciones con el Vibrio vulnificus en personas de alto riesgo tienen una tasa de 

mortandad del 50%. 
34

Estas enfermedades incluyen: 

n Enfermedad del hígado (a causa de hepatitis, cirrosis, alcoholismo o cáncer)

n Enfermedad de la sobrecarga de hierro (hemocromatosis)

n Diabetes

n Cáncer (incluyendo linfomas, leucemia, enfermedad de Hodgkin) 

n Trastornos del estómago

n Cualquier enfermedad o tratamiento médico que debilite el sistema 

inmunológico del cuerpo, incluyendo infección del VIH 

El consumo de bebidas alcohólicas en forma periódica y 

la enfermedad del hígado 

Las personas que consumen bebidas alcohólicas en forma habitual (incluyendo 

cerveza y vino) pueden correr mayor riesgo de padecer enfermedades del hígado y, 

como resultado, mayores riesgos de sufrir enfermedades graves o incluso la muerte 

al ingerir ostiones crudos. El consumo de dos a tres bebidas diarias puede contribuir 

al desarrollo de la enfermedad del hígado, la que se puede presentar sin síntomas. 

El alcoholismo y las infecciones de la hepatitis pueden dañar el hígado y deteriorar 

sus años de función antes de que una persona comience a experimentar síntomas. 

La enfermedad del hígado aumenta el riesgo de que las personas se infecten con la 

bacteria del V. Vulnificus al comer ostiones crudos. El riesgo de muerte es casi 200 

veces mayor en las personas que padecen enfermedad del hígado que en las que no 

padecen la enfermedad. 

Reducción de riesgos 

Las bacterias del Vibrio vulnificus no son resultado de la contaminación, por lo que 

aunque los ostiones deben comprarse en sitios con buena reputación, comer ostiones de aguas “limpias” o en restaurantes reconocidos con alto volumen de ventas no 

proporciona protección. Consumir ostiones con salsa picante o junto con bebidas 

alcohólicas tampoco mata las bacterias. Sólo el calor puede destruir las bacterias. 

Debido a que las bacterias se destruirán sólo si los ostiones se cocinan bien, este manjar 

puede saborearse en muchas preparaciones cocinadas siguiendo este consejo. 
35

Cocinando los Ostiones

La presencia de la bacteria Vibrio vulnificus no es el resultado de la contaminación. 

Por lo tanto, aunque los ostiones siempre se deben comprar en sitios con buena 

reputación, comer ostiones procedentes de aguas “limpias” o en restaurantes con alto 

volumen de ventas no ofrece ninguna protección. Comer ostiones crudos con salsa 

picante o compañados de bebidas alcohólicas, no mata a la bacteria. Sólo el calor 

puede destruir a la bacteria. 

Puesto que la bacteria se destruirá solamente si cocina los ostiones completamente, 

usted podrá seguir disfrutando los ostiones en muchas preparaciones cocinadas 

siguiendo estos consejos. 

En restaurantes:

n Ordene ostiones completamente cocinados. 

Cocinado en la casa: 

n Cuando compras ostiones, las conchas deben estar cerradas. Tire los ostiones con 

conchas ya abiertas. 

n Con su concha: Luego que las conchas se abran, hierva los ostiones vivos durante 

otros 3 a 5 minutos. (Use ollas pequeñas para hervir o cocinar al vapor los ostiones. 

No cocine muchos ostiones en la misma olla ya que los que están en el medio 

pueden no cocinarse completamente. Tire los ostiones que no se abran durante la 

cocción). 

n En una olla al vapor: Agregue los ostiones al agua que ya está hirviendo al vapor y 

cocine los ostiones vivos durante 4 a 9 minutos. 

Ostiones sin concha

n Hierva o cocine a fuego bajo los ostiones sin concha por lo menos 

n 3 minutos o hasta que los bordes se doblen.

n Fría a 375 grados por lo menos 3 minutos.

n Ase a 3 pulgadas de distancia del fuego durante 3 minutos.

n Cocine al horno a 450 grados durante 10 minutos.

Para más información, comuníquese con:

Línea del FDA para la Seguridad en Alimentos (inglés solamente) 1-888- SAFEFOOD

Sitio Web del FDA: www.cfsan.fda.gov
U.S. Department of Health and Human Services

Food and Drug Administration

Fact Sheet

36

MITOS DE LOS OSTIONES CRUDOS

Los ostiones crudos contaminados con Vibrio vulnificus pueden presentar peligros 

para la vida, e incluso ser fatales, si los come una persona con problemas de hígado, 

diabetes o un sistema inmunológico débil. Sin embargo, hay ciertos mitos que 

animan a las personas a comer ostiones crudos a pesar de estos peligros. Algunos 

de estos mitos, y sus verdades, incluyen: 

MITO: Comer ostiones crudos es seguro si les agrega mucha salsa picante, la que mata 

todo. 

VERDAD: La salsa picante no destruirá las bacterias dañinas, en realidad, los ingredientes activos de la salsa picante tienen el mismo efecto en las bacterias que el agua. 

Sólo la exposición prolongada al calor a una temperatura suficiente matará a las 

bacterias. 

MITO: Evite los ostiones de aguas contaminadas y usted no tendrá problemas.

VERDAD: El Vibrio vulnificus en los ostiones no tiene nada que ver con la contaminación. Estas bacterias prosperan naturalmente en áreas costeras cálidas (tales como 

el Golfo de México). 

MITO: Una persona que come ostiones frecuentemente puede distinguir entre un ostión 

bueno y uno malo. 

VERDAD: El Vibrio vulnificus no puede verse, olerse ni saborearse. No confíe en sus 

sentidos para determinar si un ostión es seguro. 

MITO: El alcohol mata a las bacterias dañinas.

VERDAD: El alcohol no destruye las bacterias dañinas y puede perjudicar su 

buen juicio. 

MITO: Unos pocos ostiones no le pueden hacer mal. 

VERDAD: Roberta Hammond, PhD, coordinadora de Alimentos y Enfermedades en 

Suspensión en el Agua para Florida, cita un caso donde una persona murió a causa 

del Vibrio vulnificus luego de comer solamente tres ostiones. La seriedad de cualquier 

caso depende de muchos factores, incluyendo cuántas bacterias se ingieren y el 

estado de salud de la persona. 
37

MITO: Evite los ostiones crudos durante los meses que no tengan la letra “R” y no tendrá 

problemas. 

VERDAD: Mientras que la presencia de la bacteria Vibrio vulnificus es más alta en los 

meses más cálidos, puede tambien estar presente durante todo el año. 

MITO: Los ostiones crudos son un afrodisíaco y curarán una cruda o resaca. 

VERDAD: No hay evidencia científica que estas dos creencias comunes sean verdad. 

Para más información, comuníquese con:

Línea del FDA para la Seguridad en Alimentos (inglés solamente) 1-888- SAFEFOOD

Sitio Web del FDA: www.cfsan.fda.gov
38

Recetas para 

Ostiones Cosidos
39

Ostiones 

horneados 

Rinde 4 porciones

Ingredientes

16 ostiones - sin concha

1/4 taza aceite de oliva

1 cebolla pequeña picada 

1 cuchara ajo picado

1 chile jalapeño cortado 

en pedacitos

1 taza hongos cortados en

pedacitos

2 tazas espinaca cortada

1/4 taza crema de leche o leche 

1/4 taza queso cotija 

desmenuzado 

Preparación

1. Compre los ostiones en sitios con buena reputación. 

Asegúrese que estén completamente cerrados. Si la 

concha de un ostión está abierta, tírelo. 

2. Limpie bien los ostiones con agua y friéguelos con 

un cepillo a fin de sacarles la arena o tierra. 

3. Abra la concha de los ostiones con un cuchillo y 

lávelos con agua para retirar arena o tierra. 

4. Lave las conchas de los ostiones y colóquelas en 

una charola para horno, deje aparte. 

5. En una sartén, agregue el aceite y cocine la 

cebolla, ajo y chile jalapeño durante 2 minutos. 

6. Agregue los hongos y la espinaca y cocine durante 

5 minutos o hasta que los ingredientes estén tiernos. 

7. Sazone con sal y pimienta. 

8. Agregue la crema o leche y reduzca un poco. 

9. Agregue el queso y mezcle bien. Enfríe la mezcla 

levemente. 

10. Usando una cuchara, coloque una capa muy fina 

de la mezcla de hongos y espinaca en la cocha de 

los ostiones, cubra con un ostión, luego otra capa 

de la mezcla de hongos y espinaca hasta tener 

dos capas completas. 

11. Espolvoree queso cotija y hornee a 400 grados 

durante 10 a 15 minutos o hasta que los ostiones 

tengan un color café claro y alcancen una temperatura de 180 grados. 

12. Sirva caliente con una rodaja de limón como 

guarnición. 
40

Ostiones fritos

Rinde 4 porciones

Ingredientes

16 ostiones, sin concha

2 tazas vegetales

Sal y pimienta a gusto

Para el rebozado:

1⁄2 taza harina más 1⁄4 de taza 

para espolvorear

1⁄2 cucharita polvo de hornear

1⁄4 cucharita pimienta de cayena

1⁄4 cucharita pimienta negra

1⁄4 cucharita sal

Para la salsa de acompañamiento:

1⁄2 taza mayonesa

2 cucharas jugo de limón

1 cuchara salsa tapatío

1. Compre los ostiones en sitios con buena reputación. 

Asegúrese que estén completamente cerrados. Si la 

concha de un ostión está abierta, tírelo. 

2. Limpie bien los ostiones con agua y friéguelos con 

un cepillo a fin de sacarles la arena o tierra. 

3. Abra la concha de los ostiones con un cuchillo y 

lávelos con agua para retirar arena o tierra. 

4. Condimente 1⁄4 de taza de harina con sal y pimienta. 

Proceda a espolvorear los ostiones con esta harina 

y colóquelos en el refrigerador hasta su uso. 

5. Para el rebozado, mezcle 1⁄2 taza de harina, el polvo 

de hornear, la pimienta de cayena, la pimienta 

negra y la sal en un tazón mediano. Gradualmente, 

agregue agua a la mezcla seca para preparar el 

rebozado. 

6. En una cazuela de dos cuartos, cocine el aceite a 

fuego mediano. 

7. Reboce los ostiones en la mezcla de harina y 

fríalos lentamente en el aceite caliente durante 

3 minutos o hasta que estén dorados y la temperatura interna alcance los 180 grados. 

8. Coloque los ostiones fritos en un plato cubierto 

con toallas de papel para absorber el exceso de 

aceite. Mantenga los ostiones calientes. 

9. Para la salsa de acompañamiento, agregue todos 

los ingredientes en un tazón pequeño y bata 

hasta que estén bien mezclados. 

10. Coloque 4 ostiones fritos por plato con un poco 

de salsa de acompañamiento. Sirva caliente. 
41

Sopa picante 

de ostiones

Rinde 4 porciones

Ingredientes

Para la sopa:

16 ostiones, sin concha

1/4 taza aceite de oliva

1 cebolla pequeña

picada

1 cuchara ajo picado

2 troncos de apio 

cortados

1 zanahoria cortada

2 papas cortadas 

1 cuarto de galón agua

1 8 oz. de salsa de 

tomate en lata

1 tomate cortado

Sal y pimienta a gusto

Preparación

1. Compre los ostiones en sitios con buena reputación. Asegúrese que estén completamente cerrados. Si la concha de un ostión está abierta, tírelo. 

2. Limpie bien los ostiones con agua y friéguelos con 

un cepillo a fin de sacarles la arena o tierra. 

3. Abra la concha de los ostiones con un cuchillo y 

lávelos con agua para retirar arena o tierra. 

4. Usando una cazuela para sopa con una capacidad 

de 1 galón, caliente bien el aceite. 

5. Agregue la cebolla y el ajo y cocine durante 2 

minutos.

6. Agregue el apio, zanahoria y papas y continúe 

cocinando durante 2 minutos más. Revuelva 

constantemente para que los vegetales adquieran 

sabor, cuidando de que no se quemen. 

7. Agregue el agua y la salsa de tomate. Lleve a 

punto de ebullición. 

8. Agregue los ostiones sin concha, sazone con sal 

y pimienta y hierva a fuego bajo hasta que los 

vegetales estén tiernos al tocarlos con un tenedor, 

o de 10 a 15 minutos.

9. Transfiera la sopa con un cucharón a 4 tazones y 

sirva caliente. 

GUARNICIÓN: Chips de tortillas fritas, cilantro picado 

o una rodaja de limón.