The intervention treatment severity, e.g., the selection of the HPP time and pressure level, should reflect the pathogen load in raw oysters for each season. In the case very low pathogen loads, an HPP treatment appears unnecessary. Finally, this study showed that the natural and quantification variability of V. vulnificus at harvest and after HPP treatments have a significant influence on the estimation of raw oyster consumption risk. Therefore, raw oyster sampling, and V. vulnificus quantification methods, must be rigorously scrutinized prior to the implementation of treatment and handling recommendations based on risk analysis.