Every year customers are concerned about the safety of fresh oysters available in the U.S. Unfortunately there are, at times, closures of some oyster growing areas due to temporary pollution like an oil spill or some natural phenomena like the red tide, or vibrio threats caused by high water temperatures. However, these problems are closely monitored by the various state agencies. Reputable oyster growers will not sell their product if a closure is in effect.

There are, however, safe, fresh oysters available year-round in Oregon. We are under the supervision of the Oregon Department of Agriculture and the Food and Drug Administration. (Our certification #OR933SP-HACCP approved). Water samples are taken on a regular basis to check on any possible hazard to the safety of oysters, mussels and clams. Due to Coos Bay's cold water (the reason oysters do not spawn here, and we have to buy the expensive seed), oyster harvesting in Coos Bay has never been closed for red tide or vibrio vulnificus or vibrio parahaemolyticus bacteria outbreaks.