Key Points:
- Raw oysters linked to outbreak: 64 Salmonella cases reported across 22 U.S. states, mostly tied to raw oyster consumption.
- Severe infections noted: Higher-than-usual hospitalizations raise public health concerns.
- Safety warning issued: CDC urges avoiding raw oysters and choosing cooked seafood.
Health authorities in the United States are investigating an ongoing Salmonella outbreak linked to the consumption of raw oysters, with cases now reported in nearly half of all states. According to the Centers for Disease Control and Prevention, 64 people across 22 states have fallen ill after being infected with the same strain of Salmonella. Twenty of those affected have required hospitalization, though no deaths have been reported so far.
The Salmonella outbreak has drawn increased attention from public health officials because the rate of hospitalization is higher than typically seen in Salmonella cases associated with oysters. This trend suggests that the infections may be more severe than average, particularly for vulnerable populations.
Public health agencies continue to track the spread of the illness and are working closely with state and local officials to better understand how people were exposed.
Investigation Points to Raw Oyster Consumption
As part of the investigation into the Salmonella outbreak, state and local health departments have interviewed people who became ill to determine what foods they consumed in the days before symptoms began. Among the 27 individuals interviewed so far, 74 percent reported eating raw oysters in the week prior to becoming sick. This strong correlation has led investigators to identify raw oysters as the most likely source of exposure.
At this stage, officials have not confirmed whether the oysters came from a single harvesting area or supplier. The CDC and the Food and Drug Administration are continuing their joint efforts to trace the supply chain and determine whether a common source can be identified. Such findings could lead to targeted advisories or recalls aimed at preventing further illnesses.
Health officials stress that raw oysters can become contaminated at any point, including during harvesting, processing, transport, or storage. Because oysters are filter feeders, they can concentrate bacteria and other pathogens present in the water where they grow.
Understanding Salmonella Infection Risks
Salmonella is a type of bacteria that can cause gastrointestinal illness in humans. Symptoms usually appear between six hours and six days after exposure and commonly include diarrhea, fever, and stomach cramps. Most people recover within four to seven days without medical treatment.
However, some infections linked to the Salmonella outbreak can be more serious. In severe cases, Salmonella can spread beyond the intestines and require hospitalization. Children under five, adults aged 65 and older, and individuals with weakened immune systems face a higher risk of severe illness and complications.
In this outbreak, the number of hospitalizations has raised concern among health experts, who note that salmonella infections linked to oysters do not always result in such a high proportion of severe cases. This has increased the urgency of public health messaging around safe seafood consumption.
Food Safety Guidance and Ongoing Monitoring
The CDC continues to remind consumers that eating raw or undercooked oysters carries a known risk of foodborne illness and can contribute to a Salmonella outbreak. Cooking oysters thoroughly can significantly reduce the chance of infection, as heat kills harmful bacteria.
Health officials recommend that people who choose to eat oysters consider consuming them cooked rather than raw, especially if they are in a higher-risk group. Anyone experiencing symptoms such as persistent diarrhea, high fever, or signs of dehydration after eating oysters is advised to seek medical care.
The investigation into the Salmonella outbreak remains active, and additional cases may be identified as surveillance continues. Public health agencies are monitoring reports closely and will provide updates if new information emerges about the source of the oysters or additional safety measures.
For now, the outbreak highlights the ongoing importance of food safety awareness and the role of careful monitoring in reducing the impact of foodborne diseases.
