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The practice of eating live seafood, such as fish, crab, oysters, baby shrimp, or baby octopus, is widespread. Oysters are typically eaten live. [ 1 ] The view that oysters are acceptable to eat, even by strict ethical criteria, has notably been propounded in the seminal 1975 text Animal Liberation , by philosopher Peter Singer .
The five most well-known oysters — the only ones commercially harvested, grown, and sold in the United States — are Pacific oysters, Kumamoto oysters, Atlantic (or Eastern) oysters, Olympia ...
Vibrio vulnificus was the bacteria responsible for the oyster deaths this summer, but there are plenty of other bacteria, viruses, and foodborne illnesses linked to undercooked or raw seafood.
Environmentalism, ethical consumerism and other activist movements are giving rise to new prohibitions and eating guidelines. A fairly recent addition to cultural food prohibitions is the meat and eggs of endangered species or animals that are otherwise protected by law or international treaty.
A woman eats an oyster at a seafood restaurant. Molluscs are dying off in huge numbers along the East Coast and in the Gulf of Mexico (Getty Images/iStock)
Ethical eating or food ethics refers to the moral consequences [1] [2] of food choices, both those made by humans and animals. Common concerns are damage to the environment, [ 3 ] exploitive labor practices, food shortages for others, inhumane treatment of food animals, and the unintended effects of food policy. [ 4 ]
Oysters are the star of every seafood tower, especially when you top it with a squeeze of lemon and a dash of Tabasco. But they can make many people feel squeamish—understandably so.
A code of ethics within an organization is a set of principles that is used to guide the organization in its decisions, programs, and policies. [2] An ethical organizational culture consists of leaders and employees adhering to a code of ethics.