Consuming raw or even cooked shellfish can be a problem for some people. The greatest threat is for those with liver disease, diabetes, or those with an immune system which has been compromised by HIV, radiation treatments or chemotherapy, kidney failure or medications which are taken after an organ transplant to prevent rejection. Heavy drinkers and persons with ulcers who take antacids, are also at risk. Though pollution may pose a problem, for the most part a bacteria called vibrio vulnificus, which grows naturally in temperate waters.
Cooking kills the microorganisms.