Oysters and shellfish have been recalled due to potential contamination with norovirus, the Food and Drug Administration announced this week.
On Monday, the FDA warned restaurants, food vendors and consumers in seven states not to eat or sell Manila oysters and clams from Rudy’s Shellfish in Washington.
Then, on Wednesday, the FDA issued another recall in 15 states for oysters sold as Fanny Bay, Buckley Bay and Royal Miyagi Oysters from British Columbia, Canada.
Here’s what you need to know about the two shellfish recalls and norovirus in seafood.
Last week, Rudy’s Shellfish voluntarily recalled oysters and Manila clams harvested between November 15 and December 11 from the Pickering Passage Farming Area in Washington.
Shellfish are potentially contaminated with norovirus, which can cause gastrointestinal illness if consumed. The recall does not mention any reported illnesses associated with oysters and shellfish.
The FDA advises restaurants and food vendors not to serve or sell the recalled shellfish, and to dispose of them and wash any surfaces or objects with which they may have come into contact.
Consumers should also discard the recalled oysters and clams.
Affected countries
- Arizona
- California
- Florida
- Massachusetts
- Michigan
- New York
- Washington
Also last week, S&M Shellfish Co. in San Francisco voluntarily recalled oysters harvested Dec. 1-9 from several growing areas in British Columbia, Canada.
These oysters — sold under the brands Fanny Bay, Buckley Bay and Royal Miyagi Oysters — were also recalled due to potential norovirus contamination, and the recall made no mention of reported illnesses.
Pulled oysters can be identified by the following information on the shell tag:
- Original combine/manufacturer: Union Bay Pacific Northwest Shellfish and Seafood
- Cert. Numbers: BC 740 SP and BC 6001 SP
- Harvest dates: 12/01/24 to 12/09/24
The FDA advises restaurants, food vendors, and consumers to discard these affected oysters and to clean all potentially contaminated items and surfaces.
Affected countries
- Arizona
- California
- Colorado
- Florida
- Georgia
- Hawaii
- Illinois
- Kentucky
- Missouri
- Nevada
- North Carolina
- New Jersey
- New York
- Pennsylvania
- Washington, DC
Norovirus, the most common cause of foodborne illness—often called “food poisoning” or “stomach flu”—is an extremely contagious virus that can cause nausea, vomiting, and diarrhea.
Eating raw or partially cooked shellfish—especially shellfish such as clams, geoducks, mussels, scallops, and oysters—can cause norovirus if the shellfish are contaminated. Most norovirus outbreaks from shellfish come from oysters, as they are usually eaten raw.
While shellfish may not be the first thing you think of as carriers of norovirus, it’s because of the environment they live in.
The marine environment becomes contaminated with norovirus through untreated human sewage – when norovirus particles containing feces and vomit are in the water, shellfish can absorb them, producing the virus in their bodies.
When people eat contaminated shellfish, they can become infected with norovirus.
The FDA urges that norovirus-contaminated shellfish will not smell or taste different.
Consumers who suspect they may have eaten pulled shellfish should watch for common symptoms of norovirus, including diarrhea, vomiting, nausea and abdominal pain. Fever, headache and body aches are also common.
Symptoms of norovirus usually appear 12 to 48 hours after eating contaminated food and disappear within three days.
The virus can be spread by direct contact with a person with norovirus, so be sure to stay home and wash your hands often if you experience symptoms. You can still spread norovirus for about two weeks after you stop feeling sick.
Anyone can get sick from a norovirus infection, regardless of age. Some groups – children under 5, older adults and people with weakened immune systems – are more likely to develop severe infections.
People who frequently eat raw oysters or undercooked shellfish are also at increased risk of norovirus. Norovirus illnesses associated with shellfish are also more common in the winter months (November through March) because norovirus survives longer in colder water.