Salmonella Outbreak Linked to Raw Oysters
Salmonella Outbreak Linked to Raw Oysters | Salmonella Infection | CDC
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Investigation status:
Open
Recall issued:
No
People in this outbreak are reporting eating raw oysters. CDC and FDA are working to determine if a common source of oysters can be identified. Raw oysters can be contaminated with germs at any time of year.
Cases: 64Hospitalizations: 20Deaths: 0States: 22
What you should do
Raw oysters can be contaminated with germs at any time of year. Cook oysters before eating to reduce your risk of food poisoning.
Do not let raw seafood, its drippings, or its juices contaminate other foods.
You cannot tell if an oyster has germs by looking at it.
Hot sauce and lemon juice do not kill germs.
To cook oysters in their shells:
Boil until shells are open, OR
Add to a steamer that is already steaming and cook for 4 to 9 minutes.
Only eat shellfish that open during cooking.
Choose one of the following methods for cooking oysters out of their shells:
Boil for at least 3 minutes.
Fry in oil for at least 3 minutes at 375° F.
Broil 3 inches from heat for 3 minutes.
Bake at 450° Fahrenheit for 10 minutes.
Cook seafood until the inside reaches a temperature of 145°F for at least 15 seconds.
Call a healthcare provider right away if you have any of these severe Salmonella symptoms:
Diarrhea and a fever higher than 102°F
Diarrhea for more than 3 days that is not improving
Bloody diarrhea
So much vomiting that you cannot keep liquids down
Signs of dehydration, such as:
Not peeing much
Dry mouth and throat
Feeling dizzy when standing up
Symptoms of Salmonella
Most people infected with Salmonella experience diarrhea, fever, and stomach cramps.
Symptoms usually start 6 hours to 6 days after swallowing the bacteria.
Most people recover without treatment after 4 to 7 days.
Some people—especially children younger than 5, adults 65 and older, and people with weakened immune systems—may experience more severe illnesses that require medical treatment or hospitalization.
