Raw Oysters Linked to Ongoing Salmonella Outbreak Across the United States
U.S. health authorities are investigating a multistate outbreak of Salmonella infections linked to the consumption of raw oysters, according to the Centers for Disease Control and Prevention (CDC). The investigation remains active as cases continue to be reported across nearly half of the country.
Current Situation Overview
As of December 23, 2025, the CDC has confirmed that 64 people across 22 U.S. states have become ill after being infected with the same strain of Salmonella. Among those affected, 20 individuals have required hospitalization, though no deaths have been reported at this time.
Health officials note that the hospitalization rate in this outbreak is higher than what is typically seen in Salmonella outbreaks associated with oysters, raising concern about the severity of the illnesses involved.
Investigation Findings So Far
State and local public health departments are actively interviewing patients to identify potential sources of exposure. Of the 27 individuals interviewed, 20 people (74%) reported eating raw oysters in the week before becoming ill.
The CDC is working closely with the U.S. Food and Drug Administration (FDA) to determine whether the contaminated oysters originated from a common source. As of now, no product recall has been issued, but the investigation remains open.
What the Public Should Know
Raw oysters can carry harmful bacteria, including Salmonella, at any time of the year. Importantly:
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You cannot tell whether an oyster is contaminated by its appearance, smell, or taste.
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Hot sauce, lemon juice, alcohol, or vinegar do NOT kill Salmonella or other harmful germs.
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Eating raw or undercooked oysters significantly increases the risk of foodborne illness.
Safe Oyster Cooking Guidelines
To reduce the risk of Salmonella infection, oysters should always be cooked thoroughly.
For oysters in the shell:
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Boil until the shells open, or
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Steam for 4–9 minutes in a steamer that is already producing steam
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Discard any oysters that do not open during cooking
For shucked oysters (out of the shell):
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Boil for at least 3 minutes
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Fry in oil at 375°F for at least 3 minutes
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Broil 3 inches from heat for 3 minutes
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Bake at 450°F for 10 minutes
All seafood should reach an internal temperature of 145°F for at least 15 seconds before consumption.
Symptoms of Salmonella Infection
Most people infected with Salmonella develop symptoms 6 hours to 6 days after exposure. Common symptoms include:
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Diarrhea
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Fever
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Stomach cramps
In most cases, symptoms last 4–7 days, and many people recover without treatment. However, some infections can become severe.
When to Seek Medical Care
Contact a healthcare provider immediately if you experience:
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Diarrhea accompanied by a fever higher than 102°F
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Diarrhea lasting more than 3 days without improvement
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Bloody diarrhea
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Persistent vomiting that prevents fluid intake
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Signs of dehydration, such as:
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Little or no urination
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Dry mouth or throat
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Dizziness when standing
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Who Is Most at Risk?
Severe illness is more likely in:
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Children under 5 years old
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Adults aged 65 and older
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People with weakened immune systems
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These groups are strongly advised not to consume raw or undercooked oysters.
Ongoing Monitoring
The CDC continues to monitor the outbreak and will provide updates as more information becomes available. Individuals seeking information about cases in their state should contact their local or state health department.
