Abstract: This study was conducted at Mambusao, Capiz, Philippines, at DOST-VI, Iloilo Philippines last September 2011 to determine the pH value of raw oyster samples from selected outlets in Capiz. Raw oyster samples from Sapian, Ivisan and Roxas City outlets of Capiz were bought, extracted from its shell and frozen last September 6,13,20 and 27, 2011 and were then transported and subjected to pH analysis at Department of Science and Technology, Region VI Laboratory last September 7,14 ,21 and 28, 2011. The pH of raw oyster meat samples are within the microbial growth range for salmonella spp, staphylococcus aureus and Escherichia coli.