Higher-Risk Groups and Raw Shellfish

People with liver disease (including hepatitis, cirrhosis, or liver cancer), hemochromatosis (iron overload disorder), diabetes, or an immunocompromising condition (including HIV/AIDS or active cancer treatment) face a meaningfully elevated risk of severe Vibrio vulnificus infection from raw or undercooked shellfish, per CDC guidance for high-risk patients, which specifically recommends eating only well-cooked oysters and clams rather than raw.

This extends beyond eating raw shellfish — high-risk individuals can also become infected when a cut, burn, or sore contacts seawater containing the bacteria, a real, separate exposure route from consumption.

This guide is not a substitute for individualized medical advice — if you fall into a higher-risk category, follow current guidance from your own healthcare provider and CDC/VDH, not general internet advice, including this page.