This week, the FDA made an announcement about a recall of oysters and clams due to potential norovirus contamination. On Monday, they advised that restaurants, food retailers, and consumers in seven states should not eat or sell oysters and Manila clams from Rudy’s Shellfish in Washington. By Wednesday, a further recall was issued in 15 states for oysters from British Columbia, Canada, sold under the brands Fanny Bay, Buckley Bay, and Royal Miyagi Oysters.
Rudy’s Shellfish voluntarily recalled oysters and Manila clams that were harvested from November 15 to December 11 in the Pickering Passage area of Washington. These shellfish may be contaminated with norovirus, a virus that can cause gastrointestinal issues if consumed. So far, no illnesses have been linked to these products. The FDA advises that the recalled shellfish should not be served or sold and any surfaces or items in contact with them should be thoroughly washed. Consumers should also get rid of these recalled oysters and clams.
Meanwhile, San Francisco’s S&M Shellfish Co. also voluntarily recalled oysters harvested between December 1 and December 9 from various areas in British Columbia, Canada. These oysters, marketed under the names Fanny Bay, Buckley Bay, and Royal Miyagi, were recalled for the same potential norovirus risk, and no illnesses have been reported.
Norovirus is the leading cause of foodborne illness and is extremely contagious, causing nausea, vomiting, and diarrhea. Consuming raw or partially cooked shellfish like clams, mussels, scallops, or oysters can lead to norovirus if the shellfish is contaminated. Oysters are particularly risky since they are often eaten raw.
Shellfish commonly become contaminated with norovirus due to untreated human sewage in marine environments. When this water contains norovirus particles, shellfish can absorb them. Even if contaminated, these shellfish won’t smell or taste off. People who believe they might have eaten the recalled shellfish should watch for symptoms like diarrhea, vomiting, nausea, and stomach pain. Symptoms usually show up 12 to 48 hours after exposure and typically resolve within three days.
Norovirus can also spread through direct contact with someone who’s infected, so if you develop symptoms, it’s important to stay home and practice good hygiene, including frequent hand washing. The virus can still be transmitted for about two weeks after you start feeling better. While anyone can get infected with norovirus, children under five, older adults, and those with weakened immune systems are at a higher risk of serious infections. Eating raw oysters or undercooked shellfish regularly also increases the risk, especially in the winter months when norovirus survives longer in colder water.
