Introduction
Recently, a salmonella outbreak has been linked to oysters harvested from the Gulf of Mexico in Florida. The outbreak has affected three states, including Florida, Alabama, and Mississippi. The Centers for Disease Control and Prevention (CDC) has identified the source of the outbreak as oysters harvested from the Apalachicola Bay in Florida. The outbreak has caused at least 11 people to become ill, with symptoms including fever, abdominal cramps, and diarrhea. The CDC is currently investigating the cause of the outbreak and is working with state and local health departments to identify the source of the contamination and take steps to prevent further illnesses.
Florida Oysters Are Causing a Salmonella Outbreak in 3 States
The Centers for Disease Control and Prevention (CDC) has issued a warning about a salmonella outbreak linked to oysters harvested from Apalachicola Bay, Florida. The outbreak has affected three states: Florida, Georgia, and Alabama.
The CDC has identified a total of 11 cases of salmonella infection linked to the oysters. The outbreak began in late April and has continued through May. The CDC is advising people to avoid eating raw oysters from Apalachicola Bay, and to cook all oysters thoroughly before eating them.
The outbreak is believed to be caused by a strain of salmonella bacteria called Salmonella enterica serotype Typhimurium. This strain is commonly found in oysters and other seafood. It can cause serious illness, including diarrhea, fever, and abdominal cramps.
The CDC is working with state and local health departments to investigate the outbreak and identify the source of the contamination. In the meantime, the agency is urging people to take precautions when eating oysters.
If you have recently eaten oysters from Apalachicola Bay, Florida, and have experienced any of the symptoms of salmonella infection, contact your healthcare provider immediately.
Oysters are widely considered to be a delicacy, but consuming them raw can also turn into a particularly unpleasant experience for some unlucky eaters.
Last year, for example, the mollusks were linked to a norovirus outbreak that sickened more than 100 people throughout the U.S. and Canada. And now, oysters are once again being blamed for a new string of salmonella cases that have spread across at least three U.S. states.
The U.S. Food and Drug Administration (FDA) has issued a warning about wild oysters sourced from a specific harvest area in Florida between Dec. 16, 2022, and Feb. 24 this year. The agency is urging people against consuming them and calling on restaurants and retailers to refrain from selling them because of possible salmonella contamination.
These oysters were distributed in Alabama, Florida, and Georgia. So far, authorities have identified eight salmonella cases linked to the outbreak in those states. According to the FDA, it is possible that the affected oysters made their way to even more states during the distribution process.
Any consumers and restaurants worried that they might have purchased contaminated oysters should check the packaging to see if they came from harvest area FL-3012 in Cedar Key, Fla., the one linked to the outbreak. The Florida Department of Agriculture and Consumer Services already issued an emergency closure order for harvesting oysters in that area. It also initiated a recall late last month for oysters harvested between Dec. 16 and Feb. 24.
Even if potentially contaminated oysters seem completely safe, consumers should still think twice before consuming them.
“Food contaminated with Salmonella may look, smell, and taste normal,” the FDA said.
Salmonella infections typically resolve without medical treatment, but symptoms of the illness are no joke. Most people who are infected with salmonella experience diarrhea, fever, and stomach cramps, according to the Centers for Disease Control and Prevention (CDC). These symptoms typically emerge between six hours and six days after infection and last between four and seven days.
Salmonella illness can be even more severe in certain cases, such as for children under five years old, older adults, and people with weakened immune systems. And while only a small portion of the total estimated annual salmonella infections lead to death, consumers would be better off avoiding the risk altogether.
The FDA encouraged consumers who began experiencing salmonella infection symptoms after ingesting the Florida oysters to report those symptoms to their local health department and get in touch with their healthcare provider.
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Zoe Strozewski