ATLANTA, GA — Federal health officials are racing to track down the source of a fast-moving Salmonella outbreak that has already sickened dozens of people nationwide, with raw oysters emerging as the common thread.
According to an active investigation led by the Centers for Disease Control and Prevention, at least 64 people in 22 states have been infected with the same strain of Salmonella. Twenty of those patients have required hospitalization, a rate that public health officials say is unusually high for oyster-related outbreaks. No deaths have been reported so far.
Interviews conducted by state and local health departments show a clear pattern. Of the people questioned about what they ate before becoming ill, nearly three-quarters said they had consumed raw oysters. Investigators from the CDC and the Food and Drug Administration are now working jointly to determine whether the contaminated shellfish came from a single source. No recall has been issued at this stage, and the investigation remains open.
Health officials are using the outbreak to reinforce a message they say many consumers underestimate: raw oysters can carry dangerous bacteria at any time of year, regardless of how fresh they look or how they are prepared at the table. Visual inspection, lemon juice, and hot sauce offer no protection against germs.
Salmonella infection typically causes diarrhea, fever, and abdominal cramps, with symptoms appearing anywhere from several hours to several days after exposure. Most people recover within a week without medical treatment, but the illness can become severe, particularly for young children, older adults, and individuals with weakened immune systems.
Doctors urge anyone experiencing high fever, bloody diarrhea, prolonged illness, persistent vomiting, or signs of dehydration to seek medical care immediately.
Public health agencies continue to recommend fully cooking oysters and other shellfish to reduce the risk of foodborne illness. Cooking methods that bring seafood to an internal temperature of 145 degrees Fahrenheit are considered effective at killing Salmonella and other harmful bacteria.
As investigators work to pinpoint where the contaminated oysters originated, officials are asking consumers and restaurants alike to weigh the risks carefully. For now, the outbreak serves as a stark reminder that what’s considered a delicacy can also carry serious consequences when eaten raw.
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