You make excellent points (and frankly, I really like the way you write,) but I disagree with how you portray the risk. I’m not saying they’re completely safe, they aren’t, but you can mitigate much of the risk through proper storage and handling. Your experience has obviously shown you that doesn’t always occur. As you point out, it’s easier to pick up the slack for someone else with the foods I listed, whereas with oysters, not so much. They have strict guidelines and in many places much more stringent regulations than other foods, which again, could go unfollowed somewhere along the way and then you’re screwed. That’s fair. I see your main point and I agree, not everyone gives the level of care they should.

This is largely irrelevant since we’re discussing a commercial situation, but I like to pamper mine. I have the luxury of being about to take the time and attention to do that without the pressure of a commercial kitchen. I always get farmed oysters that are typically purged before shipped. I won’t let them sit in water in the ice pan. They all get eaten almost immediately. Those red worms are unappetizing, but they’re harmless. When I get pea crabs though- anyone there who doesn’t already know about them is getting an ecology lesson. I leave them in. I really enjoy shucking and sharing oysters with others. Maybe that’s why I jumped in to defend them. Handled properly and done right, they are a transportive experience. I know you know as a chef how special that can be when food does that to us.