Federal health officials are warning consumers and restaurants not to eat or serve certain recalled oysters harvested in Virginia after a multistate Salmonella outbreak sickened at least 27 people and hospitalized five.
By yourNEWS Media Newsroom
The Centers for Disease Control and Prevention and the Food and Drug Administration are investigating a multistate Salmonella outbreak linked to raw oysters harvested in Virginia, with at least 27 illnesses and five hospitalizations reported across 12 states.
In an outbreak notice updated Oct. 19, the CDC warned consumers, restaurants and retailers against eating, serving or selling recalled oysters harvested by Little Wicomico Oyster Company from the Little Wicomico River in Virginia.
The company voluntarily recalled affected oysters Oct. 9 after public health officials identified a possible connection between its products and Salmonella infections.
According to the CDC, illnesses have been reported in Pennsylvania, New York, Virginia, Maryland, Colorado, Indiana, Connecticut, Florida, Iowa, Illinois, Kentucky and New Jersey.
Pennsylvania has recorded the most confirmed cases, with eight, followed by New York with four and Virginia with three. Maryland, Colorado and Indiana have each reported two cases, while six other states have reported one case apiece.
Five of the 21 patients with hospitalization information available required hospital treatment. No deaths have been reported.
The illnesses began between May 29 and Sept. 14, 2026, according to the CDC’s investigation findings.
Federal officials cautioned that the actual number of infections is likely substantially higher because many individuals recover without seeking medical treatment or undergoing testing.
The investigation centers on Salmonella Telelkebir, a bacterial strain associated with gastrointestinal illness.
Of 13 patients interviewed about their recent food consumption, 10 reported eating raw oysters before becoming ill. That represents approximately 77% of those interviewed, substantially higher than the estimated 1.6% of respondents who reported eating raw oysters in a national food consumption survey.
Investigators also identified a common supplier through restaurant and oyster distribution records.
Pennsylvania officials collected oyster samples from a distributor supplying restaurants visited by infected customers. One sample harvested by Little Wicomico Oyster Company tested positive for Salmonella.
Additional genetic testing is underway to determine whether the bacteria detected in that sample match the outbreak strain identified in patients.
The FDA’s safety alert identifies the affected products as oysters harvested between Sept. 18 and Oct. 8 from the Little Wicomico River and Little Wicomico River Lower harvesting areas.
The recalled oysters carry the company’s certification number VA-1421-SP.
Federal officials said the oysters were distributed to restaurants and retailers in California, Colorado, Connecticut, Florida, Georgia, Illinois, Maryland, Missouri, Nevada, New Jersey, New York, North Carolina, Pennsylvania, Texas and Virginia, as well as Washington, D.C.
Additional distribution may have occurred beyond those locations.
The Virginia Department of Health temporarily closed the Little Wicomico River harvesting area Oct. 9 as a precaution. The oyster company has suspended harvesting from the affected waters and is cooperating with public health investigators.
Oysters harvested from other Virginia growing areas are not included in the recall.
The CDC advises consumers who purchased recalled oysters to throw them away or return them to their place of purchase. Restaurants and retailers should immediately stop selling or serving affected products and sanitize surfaces, equipment and utensils that may have come into contact with them.
Salmonella infections commonly cause diarrhea, fever and abdominal cramps, with symptoms typically appearing between six hours and six days after exposure.
Most infected individuals recover within four to seven days without specific treatment, although serious infections can occur.
Children younger than 5, adults 65 and older and individuals with weakened immune systems face a greater risk of severe illness.
The CDC recommends seeking medical attention for diarrhea accompanied by a fever exceeding 102 degrees, bloody diarrhea, persistent symptoms lasting more than two days without improvement, repeated vomiting or signs of dehydration.
Raw oysters present particular food safety concerns because they filter large quantities of water and can accumulate harmful microorganisms.
Contaminated oysters may appear normal, and their appearance, smell and taste cannot reliably indicate whether they contain dangerous bacteria.
Thorough cooking reduces the risk of foodborne illness, but federal officials advise against consuming the recalled products regardless of preparation method.
The investigation remains active as federal and state agencies continue examining oyster distribution records, testing samples and identifying additional illnesses.
Consumers are encouraged to check the source and harvest information for oysters they have purchased, particularly those distributed during the September and October recall period.
The CDC and FDA said they will provide additional information as the investigation develops.
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