If your holiday table included raw oysters, you might want to take note. Health officials say a cluster of Salmonella infections across the U.S. has been linked to raw oysters eaten by people who later fell ill.
What we know
- The Centers for Disease Control and Prevention says 64 people in 22 states have been infected with the same strain of Salmonella. Twenty of them were hospitalized; no deaths have been reported.
- Illnesses were reported between the end of June and late November 2025. Because it can take several weeks for public health labs to identify and link cases, recent illnesses may still be added.
- Of the 27 people interviewed about their exposures, roughly 74% reported eating raw oysters in the week before they got sick.
- Boiling oysters in their shells until they open, or steaming them for about 4–9 minutes after the shells open.
- Cooking shucked oysters for at least 3 minutes if boiling or frying, broiling for about 3 minutes, or baking for 10 minutes. Seafood should reach an internal temperature of 145°F and hold for at least 15 seconds.
Where cases have been reported
Arizona, California, Colorado, Connecticut, Delaware, Georgia, Florida, Illinois, Kentucky, Maine, Maryland, Massachusetts, Missouri, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, South Dakota, Tennessee, Texas and Virginia.
How Salmonella from oysters makes people sick
Salmonella typically causes diarrhea, fever and stomach cramps. Symptoms often begin within hours to a few days after exposure and most people recover in about a week, but young children, older adults and people with weakened immune systems can become seriously ill.
Why raw oysters are risky
Raw oysters are filter feeders: they pump water and food through their bodies and can concentrate bacteria and viruses from contaminated water at any time of year. The CDC and the Food and Drug Administration are investigating to see whether the contaminated oysters can be traced to a single harvest area or distributor. No recall has been issued so far.
What officials recommend
The CDC urges caution with raw oysters and recommends cooking shellfish to reduce risk. Simple condiments like lemon juice or hot sauce do not kill the germs that can make you sick. Practical cooking tips the agency recommends include:
(Full guidance and the outbreak timeline are available from the CDC).
What to do if you think you were exposed
If you ate raw oysters and develop diarrhea, fever, or abdominal cramps, contact your health care provider. Public health officials also encourage people with symptoms to get tested — many milder infections go undiagnosed, so the true number of sick people is likely higher than the confirmed count.
A reminder about how outbreaks are tracked
Linking illnesses to a single food source takes time. Genetic testing of bacterial samples, interviews about what people ate, and traceback work with suppliers all factor into the investigation. That’s why the CDC notes it usually takes three to four weeks to determine whether a person’s illness is part of an outbreak.
If you’re uncertain about oysters on your menu, cooking them is the simplest way to reduce risk. If you or someone in your household is at higher risk for severe infection — infants, seniors or people with weakened immune systems — it’s safest to avoid raw shellfish altogether.