CDC Investigates Salmonella Outbreak Linked to Raw Oysters Across 22 States
ATLANTA, Ga. — The Centers for Disease Control and Prevention (CDC) announced on December 24 that it is investigating a salmonella outbreak potentially linked to the consumption of raw oysters, which has sickened 64 people across 22 states since late June. Among those infected, 20 individuals required hospitalization, though no deaths have been reported so far.
The outbreak spans a wide geographic area, with the highest number of cases reported in Pennsylvania (10), New York (7), New Jersey (6), and Virginia (6). Public health officials have been actively collecting detailed demographic and exposure information from patients to identify the source of infection. Of 27 people interviewed, 20 reported eating raw oysters in the week prior to falling ill — a striking contrast to the 1.6% baseline reported in the FoodNet Population Survey, which tracks foodborne illness trends nationwide. This disparity strongly suggests that raw oysters are the likely vehicle for the salmonella infections.
Salmonella, a bacterial pathogen commonly associated with contaminated food, can cause symptoms ranging from diarrhea and fever to severe gastrointestinal illness requiring hospitalization. The CDC cautions that the actual number of sick individuals is likely higher than reported and that the outbreak may extend beyond the states with confirmed cases.
The agency is working closely with state and local health departments to trace the origin of the contaminated oysters and to issue guidance to consumers about the risks of eating raw shellfish. The CDC’s investigation follows recent warnings from the Food and Drug Administration regarding other foodborne outbreaks, including a salmonella cluster linked to moringa leaf powder earlier this year.
Raw oysters are a known source of foodborne illnesses due to their filter-feeding nature, which can concentrate bacteria and viruses present in contaminated waters. The CDC’s Foodborne Disease Burden Epidemiology Reference Group estimates that seafood-associated salmonella infections contribute significantly to the overall number of foodborne illnesses in the United States each year.
Consumers are advised to exercise caution when consuming raw or undercooked shellfish and to follow safe food handling practices. The U.S. Department of Agriculture’s Food Safety and Inspection Service recommends thoroughly cooking oysters to an internal temperature of 145°F to reduce the risk of infection.
As the investigation continues, the CDC urges anyone who has recently consumed raw oysters and developed symptoms such as diarrhea, fever, or abdominal cramps to seek medical attention promptly. Reporting such cases helps health authorities track the outbreak and implement control measures to protect public health.
This outbreak underscores the ongoing challenges in ensuring seafood safety and the importance of coordinated surveillance efforts among federal and state agencies to rapidly identify and respond to foodborne threats. Updates on the investigation and safety recommendations will be available on the CDC’s official website.
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