The Food and Drug Administration (FDA) has issued a warning to consumers about oysters and clams that may be contaminated with norovirus, a highly contagious virus that causes gastrointestinal illness. The alert affects “certain raw oysters” harvested by Drayton Harbor Oyster Co. and Manila clams harvested by the Lummi Indian Business Council between February 13 and March 3. Shipments were sent to nine states, including California, Florida and New York.

Norovirus, often referred to as the “stomach flu,” is not related to influenza but can cause sudden and severe gastrointestinal symptoms. Those infected may experience nausea, vomiting, diarrhea, stomach cramps and occasionally a low-grade fever. Symptoms typically appear 12 to 48 hours after exposure and can last one to three days. Although most healthy individuals recover without medical intervention, the virus can be serious for young children, older adults and people with weakened immune systems.

The virus is extremely contagious and can spread through contaminated food, water, surfaces or close contact with infected individuals. Raw or undercooked shellfish, particularly oysters and clams, are common sources because they can harbor the virus from contaminated waters. Cooking shellfish thoroughly can reduce the risk, but eating raw shellfish carries a significant chance of infection.

The FDA advises consumers who have purchased oysters or clams from the affected harvesters during the specified dates to avoid eating them and to discard any remaining product. Restaurants and retailers are urged to follow proper food safety protocols and remove the affected shellfish from sales immediately.

Preventive measures, including frequent handwashing, disinfecting surfaces, and avoiding sharing utensils, can help limit norovirus transmission. Anyone who develops symptoms should stay hydrated and seek medical attention if severe dehydration or persistent vomiting occurs.

This warning serves as a reminder that while shellfish are a popular delicacy, consuming them raw carries inherent risks. Awareness and proper food handling are crucial to protecting public health.