Many years ago I started the practice of sippin' some bourbon while eating my raw oysters. The presumption is that some nice strong bourbon in the stomach before, some sips during, and a nice splash after would help kill any of the bad stuff that MIGHT be on/in the oysters (like vibrio).
Well..... on a past trip to China I where I was being served some raw seafood I was told by the locals to drink Baijiu (Chinese white liquor about 50% ABV) before, during and after. Who am I to argue with ancient Chinese tradition.
Works for me. Anyone else use this method? I have heard that this is one of the reasons Japanese drink Saki with sushi/sashimi.
BTW, I also use preventive bourbon for mental health on certain days.... ;-)