Published on April 4, 2026
A significant recall involving raw oysters and clams has been announced in nine states due to potential contamination with norovirus. The U.S. Food and Drug Administration (FDA) issued a warning, stating that food containing norovirus can appear and taste normal, yet still pose serious health risks if consumed.
The recall affects specific batches of raw oysters and clams harvested from areas suspected of being linked to norovirus outbreaks. Consumers in Connecticut, Maine, Massachusetts, New York, New Jersey, North Carolina, Oregon, Rhode Island, and Virginia are urged to check their kitchens for these products and to follow proper safety guidelines.
Norovirus is highly contagious and is often referred to as the “stomach flu,” although it is not related to the influenza virus. Symptoms of norovirus infection can include severe gastrointestinal distress, vomiting, and diarrhea, which typically manifest within 12 to 48 hours after exposure. Most people recover within one to three days, but the virus can be particularly dangerous for young children, the elderly, and individuals with compromised immune systems.
The FDA recommends that consumers who purchase raw oysters or clams from the affected states discard them immediately or return them to the point of purchase for a refund. Additionally, food establishments that serve raw shellfish are advised to verify their inventory and remove any potentially contaminated products.
As public health officials continue to monitor the situation, they emphasize the importance of practicing proper food safety measures, such as cooking shellfish to an internal temperature of 145°F to kill harmful pathogens. Individuals who experience symptoms consistent with norovirus are advised to stay hydrated and seek medical attention if necessary.
Consumers are encouraged to stay informed through official channels, including the FDA’s website and local health departments, as updates on the recall and any new developments will be communicated through these platforms.
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