Salmonella Outbreak Linked to Virginia Oysters Sickens 27, Hospitalizes Five

A multistate outbreak of Salmonella has sickened 27 people and led to five hospitalizations, with health officials identifying raw oysters from Virginia as the likely source. The U.S. Centers for Disease Control and Prevention (CDC) issued a warning Monday regarding the ongoing investigation into the bacterial contamination.

The illnesses have been linked to oysters harvested by the Little Wicomico Oyster Company from the Little Wicomico River, which flows into the Chesapeake Bay in Virginia. While no deaths have been reported, the CDC highlights that Salmonella can cause severe symptoms including diarrhea, fever, stomach cramps, and life-threatening complications like dehydration.

Health officials first became aware of potential contamination on October 9, when they suspended oyster harvesting in the affected area of the bay. A recall for the oysters, harvested between September 18 and October 8, was also issued that same day. The recalled oysters were distributed across 15 states and territories, including Pennsylvania, New York, Virginia, Colorado, Connecticut, Washington D.C., Florida, Georgia, Illinois, Maryland, Missouri, North Carolina, Nevada, New Jersey, and Texas.

Officials advise anyone who has the recalled oysters to discard them immediately and to thoroughly clean any surfaces or utensils that may have come into contact with them using hot, soapy water. Businesses have also been instructed to remove the oysters from sale and to sanitize their premises. Individuals who believe they may have contracted Salmonella after consuming these oysters are urged to seek medical advice.

The CDC noted that the average age of those sickened is 41, with 60% being male and 80% identifying as white. Of the 13 patients interviewed, 10 reported eating raw oysters prior to falling ill. The reported illnesses occurred between late April and September 13, though officials acknowledge that other cases may not have been reported.

Pennsylvania health officials initially raised concerns in September after detecting several Salmonella cases linked to raw shellfish consumption. Subsequent testing of oysters from the Virginia farm confirmed the presence of Salmonella in one batch.

The harvesting shutdown for the Little Wicomico River applies to bivalve mollusks, such as oysters and clams, but not to crabs or finfish. This measure, put in place to prevent further contamination, is scheduled to remain in effect until November 7. It is illegal to harvest, store, or transport shellfish from these areas without a special permit.

Salmonella infections typically manifest symptoms within six hours to six days after ingestion. Foods contaminated with the bacteria may appear, smell, or taste normal but still pose a health risk. While many healthy adults recover within a week with supportive care, vulnerable populations including young children, the elderly, and individuals with compromised immune systems are at higher risk for severe complications. In rare cases, Salmonella can spread to the bloodstream, leading to sepsis.

Salmonella is a significant cause of foodborne illness in the United States, annually resulting in approximately 1.35 million infections, 23,000 hospitalizations, and 450 deaths.