A Salmonella outbreak linked to raw oysters has now sickened at least four people in the Carolinas, prompting an alert by the Centers for Disease Control and Prevention (CDC).
The CDC reports 64 confirmed cases nationwide, with 20 hospitalizations. People who became ill told investigators they ate raw oysters. The CDC and Food and Drug Administration (FDA) are working to determine whether a common oyster source can be identified. No recall has been issued, and the investigation remains open as of Dec. 23, 2025.
Cases span 22 states, including both the Carolinas, Georgia, Virginia, and Florida. Health officials emphasize that raw oysters can carry germs at any time of year, making contamination possible beyond traditional warm months.
The CDC urges consumers to cook oysters thoroughly to reduce illness risk. Officials warn that hot sauce and lemon juice do not kill germs, and contamination is not visible. To cook oysters safely, boil shells until they open or steam for 4 to 9 minutes. Shucked oysters should be boiled for at least 3 minutes, fried for 3 minutes at 375°F, broiled 3 inches from heat for 3 minutes, or baked at 450°F for 10 minutes. Seafood should reach an internal temperature of 145°F for 15 seconds.
Symptoms of Salmonella typically include diarrhea, fever, and stomach cramps, beginning 6 hours to 6 days after exposure. Most people recover within 4 to 7 days without treatment. However, young children, adults 65 and older, and people with weakened immune systems face higher risks of severe illness.
Health officials advise contacting a healthcare provider immediately for high fever over 102°F, bloody diarrhea, persistent symptoms beyond three days, severe vomiting, or signs of dehydration. Consumers are also advised to prevent cross-contamination by keeping raw seafood away from other foods and surfaces.
