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Raw oysters are safe for consumption as long as they are harvested from beds deemed safe.
According to current FDA safety standards, oyster beds with any detectable level of the Vibrio parahaemolyticus bacteria must be closed. These bacteria are extremely virulent and raw oysters eaten from contaminated beds having bacterial levels well below levels thought to be harmful and deemed safe have caused serious outbreaks of illness. Those individuals at highest risk are those with compromised immune systems. The dry curing process does remove most of the moisture bacteria need to thrive, but once the seal is open, a medium is provided for bacterial growth unless properly refrigerated. For ground meat, the minimum recommended safe cooking temperature of 160 degrees Fahrenheit is necessary to ensure the destruction of harmful bacteria.