A widespread Salmonella outbreak tied to raw oysters has hit at least 64 people across 22 states, with health officials racing to pinpoint the source. The Centers for Disease Control and Prevention reported the cases on December 23, 2025, noting 20 hospitalizations but no deaths so far, as investigations continue into possible common suppliers.
Outbreak Details and Timeline
Health experts first noticed the cluster of illnesses in late November 2025, with cases reported from coast to coast. By December 24, the tally reached 64 confirmed infections, spanning states from New York to California.
Interviews with affected individuals revealed a strong link to raw oysters. Out of 27 people questioned, 20 said they ate raw oysters in the week before symptoms started. This pattern points to contamination during harvesting or handling.
The outbreak strain is Salmonella enterica, known for causing severe gut issues. Officials say the hospitalization rate here is higher than usual for oyster related cases, at about 31 percent.
Affected States and Case Counts
The outbreak has spread widely, affecting both coastal and inland areas. Tennessee reported one case, while Georgia saw four, according to the latest updates.
Other states include New York, New Jersey, Connecticut, South Carolina, and Virginia, among others. No single region dominates, suggesting broad distribution of the tainted oysters.
Here’s a breakdown of key affected states based on available data:
- Georgia: 4 cases
- Tennessee: 1 case
- New York: Multiple cases, with several in the tri-state area
- South Carolina: At least 3 cases
- Virginia: 6 cases
| State | Reported Cases | Hospitalizations |
|---|---|---|
| Georgia | 4 | Not specified |
| Tennessee | 1 | Not specified |
| New York | Over a dozen (including tri-state) | Several |
| South Carolina | 3 | Not specified |
| Virginia | 6 | Not specified |
This table shows partial data, as full breakdowns for all 22 states are still emerging. Officials expect numbers to rise as more reports come in.
Symptoms and Health Risks
Salmonella infection often brings on diarrhea, fever, and stomach cramps within 12 to 72 hours of exposure. Symptoms can last four to seven days, but severe cases may need hospital care, especially in young children, older adults, or those with weak immune systems.
In this outbreak, about one in three sick people ended up in the hospital. Dehydration from ongoing vomiting and diarrhea poses the biggest threat.
Raw oysters carry risks because they filter water and can pick up bacteria like Salmonella from polluted sources. Cooking kills these germs, but eating them raw leaves people vulnerable.
Investigation and Official Response
The CDC and FDA are teaming up to trace the oysters back to their origins. They are testing samples and reviewing supply chains to find any shared harvest areas or distributors.
No recall has been issued yet, but officials warn against eating raw oysters until more details emerge. They are also checking if Vibrio bacteria, another common oyster threat, plays any role here, though Salmonella is the main culprit.
State health departments in places like Tennessee and Georgia are alerting restaurants and consumers. This follows a pattern seen in recent years, where foodborne outbreaks have prompted quicker federal action.
Prevention Tips and Advice
To stay safe, experts urge cooking oysters to an internal temperature of 145 degrees Fahrenheit. This simple step destroys harmful bacteria.
Avoid cross contamination by keeping raw seafood away from ready to eat foods. Wash hands, utensils, and surfaces after handling.
For those who love oysters, consider these safer options:
- Opt for cooked dishes like grilled or baked oysters.
- Buy from reputable suppliers with clear harvest dates.
- Skip raw oysters if you have health conditions that raise infection risks.
Recent events, such as a 2024 shrimp recall for contamination, highlight the need for vigilance in seafood handling.
Links to Past Outbreaks
This is not the first time oysters have sparked Salmonella worries. In 2023, a similar outbreak from contaminated onions sickened hundreds across dozens of states, leading to widespread recalls.
Earlier in 2025, Ireland saw multiple food recalls for Listeria and Salmonella in products like cheeses and sausages. These cases underscore ongoing challenges in global food safety.
Climate factors, like warmer waters, may boost bacterial growth in shellfish, as seen in a 2021 Washington state outbreak after a heat wave.
As this story develops, health officials stress caution with raw seafood. Share this article if it helped you, and comment below with your thoughts on food safety tips. What steps will you take to avoid similar risks?
