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Salmonella Outbreak Linked to Raw Oysters Affects Maryland Resident
Summary:
A Maryland resident is among 64 confirmed cases across 22 states in a salmonella outbreak tied to raw oyster consumption, according to CDC reports. The outbreak strain (Salmonella Typhimurium) has caused hospitalizations but no fatalities. Health officials warn consumers to avoid raw oysters from unspecified harvest areas pending investigation. This marks the third shellfish-related outbreak this year, raising concerns about seafood safety protocols.
What This Means for You:
- Immediate health risk: Discard any raw oysters purchased in the past 2 weeks or cook to 145°F internal temperature
- Symptom awareness: Watch for diarrhea, fever, and stomach cramps 12-72 hours after consumption
- High-risk groups: Children under 5, elderly, and immunocompromised individuals should avoid raw shellfish entirely
- Industry impact: Expect temporary oyster shortages and price increases at seafood markets
Original Report:
The Centers for Disease Control and Prevention (CDC) has identified a multi-state salmonella outbreak linked to raw oysters, with at least 64 cases reported across 22 states including Maryland. Epidemiologic and traceback evidence points to contaminated shellfish harvested from undisclosed coastal waters, with case reports spanning from March to present.
Extra Information:
CDC Outbreak Investigation Page – Current case counts and affected states
FDA Shellfish Safety Alert – Harvest area restrictions and recall notices
Maryland Department of Health – Local testing protocols for suspected cases
People Also Ask About:
- How long does salmonella survive in oysters? The bacteria can remain viable for weeks in shellfish tissue.
- Can you kill salmonella by freezing oysters? No – freezing only preserves the bacteria; proper cooking is required.
- Which restaurants are affected? The CDC has not released vendor names pending traceback completion.
- Are cooked oyster products safe? Yes, if heated to 145°F for 15 seconds minimum.
Expert Opinion:
“This outbreak highlights critical gaps in shellfish harvest water testing,” says Dr. Elena Markosian, Johns Hopkins food safety specialist. “Unlike other produce, filter-feeding mollusks concentrate pathogens from their environment, requiring more frequent water quality monitoring than current regulations mandate.”
Key Terms:
- Salmonella Typhimurium oyster outbreak 2023
- Maryland raw shellfish safety alert
- How to disinfect salmonella contaminated seafood
- CDC oyster recall notice current
- Shellfish harvest water testing protocols
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