More than 200 Americans in eight states contracted norovirus after eating contaminated raw oysters.
The Centers for Disease Control and Prevention (CDC) issued a warning Thursday that shellfish harvested in Galveston Bay, Texas, are contaminated.
These oysters were sold in Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, Tennessee and Texas.
The oysters have been recalled. The CDC says any oysters in packages that say they were harvested in area TX1 between November 17 and December 7 should be discarded.
No hospitalizations or deaths have been recorded as part of this outbreak. Norovirus is the most common foodborne illness in the United States, responsible for 900 deaths annually.
The warning comes after oysters harvested in South Korea were linked to sapovirus cases in the US last month.
Officials report that contaminated oysters were sold in eight US states in connection with a norovirus outbreak with 200 cases
The FDA is issuing this warning to advise consumers not to eat and restaurants and grocery stores not to sell harvested oysters. [during the time period]’ the Food and Drug Administration (FDA) wrote in a press release.
Norovirus is highly contagious and can cause serious gastrointestinal side effects in infected individuals. These include: nausea, vomiting and diarrhoea.
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A person will often experience these symptoms within 48 hours of infection. For most people, these symptoms go away on their own within a few days.
However, it can pose a danger to young children, the elderly and those with compromised immune systems.
The CDC estimates that there are 20 million norovirus infections in the United States each year, although it is nearly impossible to track that number because many sick people develop symptoms at home without visiting a doctor.
Norovirus is responsible for 465,000 emergency room visits per year, 109,000 hospital admissions, and nearly 1,000 deaths.
Officials warn that almost all of these cases involve people who are at higher risk for the virus.
Norovirus is also more popular in the winter than other months, with the CDC reporting that annual cases usually peak in January.
This is not because the foodborne illness thrives in cold weather, but rather because it spreads quickly due to the amount of time people spend indoors during the season.
Some have therefore called the virus “winter vomiting disease”.
Norovirus often remains in raw shellfish products such as oysters, clams, mussels and scallops.
The CDC recommends cooking oysters to at least 145 F before eating to eliminate the risk of infection.
Norovirus is not the only danger that can remain in the shellfish.
Oysters harvested in South Korea were linked to a confirmed case of sapovirus — another foodborne illness — in Las Vegas last month
There were nine other suspected infections, and the FDA advised Americans to avoid selling raw oysters in 13 states.
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Crystal Leahy is an author and health journalist who writes for The Fashion Vibes. With a background in health and wellness, Crystal has a passion for helping people live their best lives through healthy habits and lifestyles.
