APHRODISIAC OYSTERS
Ever since Roman times they have been eaten for their aphrodisiac
qualities. These days raw oysters are known simply as the food of love.
It follows the latest advice from
the Food Standards Agency, which encourages consumers to steer clear of
raw shellfish to avoid being poisoned.
Despite the outcry, the FSA
is sticking to its line, warning that oysters not only carry the risk of
food poisoning, but also the potentially deadly liver disease hepatitis
A. And, in a thinly unveiled attack on high-profile restaurateurs, it
adds that consumers should not assume they will be safer ordering raw
oysters from a reputable source.
Marco Pierre White, the first English chef
to win three Michelin stars, said he had not had any problems, despite
certain customers swallowing 18 oysters in one sitting.
Alan Crompton-Batt, a spokesman for White,
condemned the advice as 'very heavy-handed' and said: 'The chances of
being served an oyster that would cause food poisoning in any reputable
restaurant are negligible. Anyone with any experience at all would know
right away whether an oyster was dead.' Television chef Anthony Worrall-Thompson
described the guidance as 'a joke' and said a proud industry could be
destroyed by such scaremongering.
A statement from the FSA says: 'We
appreciate that many people enjoy eating oysters raw and will continue
to do so. However, it is clear that there is a possible risk of food
poisoning and people deserve all the available information in order to
make an informed choice.'
