You can discuss your medical concerns with your doctor or other health care provider. Your local city or county health department can provide information about this and other public health problems that are occurring in your area. Information about the potential dangers of raw oyster consumption is available 24 hours a day from the FDA's Seafood Hotline (telephone 1-800-332-4010); FDA public affairs specialists are available at this number between 12 and 4 p.m. Monday through Friday. Information is also available on the world wide web at: http://vm.cfsan.fda.gov. Some tips for preventing V. vulnificus infections, particularly among immunocompromised patients, including those with underlying liver disease: "" "" Do not eat raw oysters or other raw shellfish. "" Cook shellfish (oysters, clams, mussels) thoroughly: "" For shellfish in the shell, either a) boil until the shells open and continue boiling for 5 more minutes, or b) steam until the shells open and then continue cooking for 9 more minutes. Do not eat those shellfish that do not open during cooking. Boil shucked oysters at least 3 minutes, or fry them in oil at least 10 minutes at 375°F. "" Avoid cross-contamination of cooked seafood and other foods with raw seafood and juices from raw seafood. "" Eat shellfish promptly after cooking and refrigerate leftovers. "" Avoid exposure of open wounds or broken skin to warm salt or brackish water, or to raw shellfish harvested from such waters. "" Wear protective clothing (e.g., gloves) when handling raw shellfish. http://www.cdc.gov/ncidod/dbmd/diseaseinfo/vibriovulnificus_g.htm

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