by Atlanta, Georgia — Federal health officials are warning consumers after raw oysters were linked to an ongoing salmonella outbreak that has sickened 64 people across 22 states, according to the Centers for Disease Control and Prevention.
The outbreak has already led to at least 20 hospitalizations, with officials noting that the rate of severe illness appears higher than expected for salmonella cases tied to oysters. No deaths have been reported so far, but the investigation remains active.
What Investigators Have Found So Far
State and local public health officials have been interviewing people who became ill to identify common exposures. Of the 27 patients interviewed, roughly three-quarters reported eating raw oysters in the week before they got sick.
The CDC said all patients were infected with the same strain of salmonella, strengthening the link to a shared food source.
“People in this outbreak are being hospitalized at a higher rate than expected when compared to other Salmonella outbreaks linked to oysters,” the CDC said in a public update.
At this time, officials have not identified a single harvest location or distributor, and no recalls have been announced.
Federal Agencies Investigating Oyster Supply
The CDC is working alongside the U.S. Food and Drug Administration to determine whether the contaminated oysters came from a common source.
Investigators are tracing supply chains, reviewing harvest records, and coordinating with state health departments to assess potential risk areas. Officials emphasized that the investigation could evolve quickly as new information becomes available.
Consumers are encouraged to monitor updates from public health agencies as the investigation continues.
CDC Urges Consumers to Avoid Raw Oysters
While the source remains under investigation, the CDC is advising people to avoid eating raw or undercooked oysters, especially those at higher risk of severe illness.
Cooking oysters thoroughly can significantly reduce the risk of foodborne infection. Health officials recommend that oysters be cooked until their shells open and the meat reaches a safe internal temperature.
Raw oysters are a known risk for foodborne illnesses because bacteria can survive inside shellfish harvested from contaminated waters.
What Is Salmonella?
Salmonella are bacteria that live in the intestinal tracts of humans and animals and cause an illness known as salmonellosis, according to the CDC.
People can become infected by:
- Eating contaminated food
- Drinking or coming into contact with contaminated water
- Touching animals, animal feces, or contaminated surfaces
The bacteria are one of the leading causes of foodborne illness in the United States, as well as a major contributor to hospitalizations linked to contaminated food.
Symptoms and Timeline of Illness
Symptoms of salmonella infection usually begin between six hours and six days after exposure. Common symptoms include:
- Watery diarrhea
- Fever
- Stomach cramps
Less common symptoms may include nausea, vomiting, headache, and loss of appetite.
Most illnesses last four to seven days, and many people recover without medical treatment. However, some cases become severe enough to require hospitalization.
Who Is at Higher Risk?
The CDC warns that certain groups are more likely to develop severe illness, including:
- Children under age 5
- Adults aged 65 and older
- People with weakened immune systems
For these individuals, salmonella infections can lead to serious complications, including dehydration or bloodstream infections.
Treatment and When to Seek Care
Treatment for salmonella typically focuses on preventing dehydration, primarily by drinking fluids. In more severe cases, doctors may prescribe anti-diarrheal medications or antibiotics, particularly if the infection spreads beyond the intestines.
Health officials recommend seeking medical attention if symptoms are severe, persistent, or accompanied by signs of dehydration.
Many Cases Go Undiagnosed
While salmonella is widely reported, the CDC estimates that only about one in every 30 infections is officially diagnosed, meaning the true number of cases is likely much higher than reported.
That underreporting makes outbreak investigations more challenging and highlights the importance of early reporting and food safety awareness.
What Happens Next
Federal officials say the outbreak investigation is ongoing and could expand as more cases are identified. Consumers are urged to stay informed and follow food safety recommendations, particularly when consuming seafood.
Until more details are confirmed, health officials stress caution with raw shellfish consumption.
Do you still eat raw oysters, or does this outbreak change your mind? Share your thoughts in the comments below.
