Health officials are raising the alarm over an outbreak of life-threatening bacteria linked to raw oysters sold in more than a dozen states.
The Centers for Disease Control and Prevention (CDC) warned on Monday that 27 people had been sickened and five hospitalized with salmonella, which can cause diarrhea, fever, stomach cramps and life-threatening complications such as dehydration.
The illnesses have been linked to oysters harvested by the Little Wicomico Oyster Company from the Little Wicomico River, which flows into the Chesapeake Bay, Virginia.
Patients were in states across the Northeast and South, with Pennsylvania recording eight cases, the highest tally, followed by New York, which has recorded four.
No deaths have been reported.
Health officials were first warned the oysters may be contaminated on October 9, when they suspended oyster harvesting in the bay, just eight days into the oyster harvesting season.
On the same day, a recall for the oysters was also issued. They were sold across 15 states and harvested between September 18 and October 8.
Anyone who has the recalled oysters has been urged not to eat them and to throw them away immediately.
The harvesting shutdown applies to bivalve mollusks, including oysters and clams, but not crabs or finfish. It was put in place after salmonella infections were linked to the oysters
They have also been urged to wash items or any surfaces that may have touched the recalled oysters using hot, soapy water or a dishwasher.
Businesses have been urged not to sell or serve the oysters and to wash or sanitize any items or surfaces that they may have come into contact with.
Anyone who believes they may have been infected with salmonella after consuming oysters is urged to contact their health provider.
In its alert, the CDC said that patients who were sickened were 41 years old on average, 60 percent were male and 80 percent were from a white ethnic background.
Of the 13 patients interviewed, 10 reported eating raw oysters before they became sick.
Illnesses were reported in 12 states. Alongside Pennsylvania and New York, three cases have also been recorded in Virginia, two each in Colorado, Indiana and Maryland and one each in Connecticut, Florida, Kentucky, Illinois, Iowa and New Jersey.
Patients became sick between the end of April and September 13 this year. Health officials say, however, that others may also have been sickened but never had their illness reported.
National officials first became alarmed about the oysters in September after health officers in Pennsylvania recorded several people who had been sickened with salmonella after eating the shellfish.
The above map shows the areas of the Little Wicomico River in Virginia that are closed to shellfish harvesting
Pennsylvania health officials tested a batch of oysters from the Virginia farm and found that one tested positive for salmonella.
Health officials in Virginia announced the recall, saying the oysters had been sold in the following 15 states and territories: Colorado, Connecticut, Washington DC, Florida, Georgia, Illinois, Maryland, Missouri, North Carolina, New Jersey, Nevada, New York, Pennsylvania, Virginia and Texas.
It is not clear how the oysters became contaminated, but they can pick up salmonella if sewage overflows into the marine water where they are being farmed.
The harvesting shutdown for the Little Wicomico River in Virginia applies to bivalve mollusks, including oysters and clams, but not crabs or finfish.
While in effect, it is illegal to harvest, store or transport shellfish from the areas without a special permit from the Marine Resources Commission.
Officials say it will remain in effect until November 7.
Salmonella triggers symptoms within six hours to six days of consuming the bacteria.
Foods contaminated with salmonella bacteria can smell, taste and look fine, but still pose a health risk.
Salmonella can cause diarrhea, fever, stomach cramps and dehydration – symptoms that require medical attention, particularly for children under five, adults over 65 and those with weakened immune systems.
The bacteria can also spread into the bloodstream and cause the life-threatening complication sepsis, when the immune system overreacts to an infection.
Many salmonella cases resolve with just supportive care, primarily hydration and rest, and healthy adults should recover from the infection within a week.
For more severe cases, doctors can also use antibiotics to help clear infections.
Salmonella is one of the leading causes of foodborne illness in the US, triggering about 1.35 million infections, 23,000 hospitalizations and 450 deaths every year.
