Salmonella and Raw Oysters
Consuming raw or undercooked shellfish can increase your risk of foodborne illness. Eating cooked shellfish can reduce this risk.
Outbreak investigation summary
CDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration (FDA), investigated a multistate outbreak of Salmonella Telekebir infections. PulseNet identified this outbreak in September 2025. The hospitalization rate for this outbreak was higher than expected.
Epidemiologic data showed that oysters may have been contaminated with Salmonella and made people sick in this outbreak.
This outbreak investigation was closed on February 24, 2026.
What you should do
Follow the four steps to food safety to prevent getting sick from Salmonella.
Steps to take
- CleanWash your hands, utensils, and surfaces often. Rinse fruits and vegetables under running water before eating, cutting, or peeling.
- SeparateKeep food that won't be cooked separate from raw meat, poultry, and seafood.
- CookUse a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
- ChillRefrigerate perishable food (food that goes bad) within 2 hours. If the outside temperature is hotter than 90°F, refrigerate within 1 hour. Thaw food in the refrigerator, not on the counter.
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.
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About Salmonella Infection