In most cases, your child can have shellfish, including oysters, beginning at 6 months of age. Oysters are a good source of protein and can be a beneficial part of his diet. However, it is important to understand the dangers of serving raw oysters to your child and how to make sure they are cooked properly.
Vibrio Vulnificus
Vibrio vulnificus is a bacterium found in warm coastal areas that contaminates some oysters. Even oysters in clean, non-polluted waters can be contaminated by the bacterium. If your child eats raw oysters contaminated with vibrio vulnificus, she may experience diarrhea, vomiting, chills, fever and shock within 48 hours. According to the U.S. Food and Drug Administration, only heat from cooking the oysters can destroy the bacteria.
Other Bacteria
Oysters can also contain other strains of bacteria. Some of these types can be tolerated by adults but may make your child ill due to his developing immune system. Some oysters are treated for bacteria after they are harvested but should still not be eaten by people at risk of developing food-borne illnesses, such as children and pregnant women.
Cooking
Wash your hands while handling raw oysters. Keep in mind that freezing them does not kill all of the bacteria. For the oysters to be safe for your child to eat, the U.S. Food and Drug Administration states that they must be heated to an internal temperature of 145 degrees Fahrenheit. The oysters are typically done cooking when the shells open in boiling water.
Recommendations
If your child has eczema or has shown signs of allergies to other foods, you may want to hold off on giving him shellfish until you talk to his doctor. If you give him cooked oysters and he has symptoms of an allergy, such as swelling of the tongue, rash, diarrhea or vomiting, contact his doctor.
