Originally Posted by
YVR Cockroach
Similarly, oysters in France are taken to inland settling ponds before harvest (not killed in this case but packaged for shipment to retailer/consumer). That has the benefit of letting the oyster purge themselves of various natural toxins. I know that isn't done for the local oysters where I am (got Norovirus just over 3 years ago and have not gone back to eating raw oysters since).
I've gotten food poisoning from raw oysters 3 times, all from fancy restaurants in Asia. My dad has the same sensitivities, but told me all is usually good if we stick with large seafood chains like Legal Seafoods because their purchase volumes make testing financially viable. I've never had any problems with French oysters from standalone restaurants though.