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Together with state and federal partners, the Virginia Department of Health (VDH) is responding to a multistate outbreak of Salmonella Telekibir infections linked to raw oysters.
Based on data collected to date, consumption of raw oysters from a single Virginia harvest area (Little Wicomico River) is the likely source for illnesses in this genomic subcluster.
Out of an abundance of caution, VDH issued an emergency shellfish closure and worked with the grower for an oyster recall.
Given the positive Salmonella results from the October 13 and 21 oyster samples, effective November 8, the harvesting area closure will be extended beyond the end of the 30-day emergency closure pursuant to Title 28.2, Chapter 8, §§ 28.2-803 through 28.2-808, § 32.1-20, and § 2.2-4002, B.16 of the Code of Virginia.
The CDC issued a Food Safety Alert and the U.S. Food and Drug Administration (FDA) issued a Safety Alert.
VDH oversees more than 90 shellfish growing areas covering four major rivers and their tributaries, the Chesapeake Bay, and estuaries of the Atlantic Ocean. Shellfish products harvested from the other Virginia growing areas are not impacted by the emergency closure or recall.
Frequently Asked Questions
What was recalled?
DSSWH is supporting a recall of oysters harvested in the Little Wicomico River starting on September 18, 2026 through October 8, 2026, by Little Wicomico Oyster Company VA-1421-SP.
Details:
Shellfish Product: Shellstock oysters
Harvest Date: September 18, 2026, through and October 8, 2026
Harvest Location: Little Wicomico River, VA or Little Wicomico River Lower, VA
Affected oysters were distributed to CO, CT, DC, FL, GA, IL, MD, MO, NC, NJ, NV, NY, PA, VA, and TX.
Are other oyster brands affected?
No, the recall is limited to oysters harvested from the Little Wicomico River between September 18, 2026, through and October 8, 2026 and distributed by Little Wicomico Oyster Company.
Shellfish products harvested from the other open Virginia growing areas and distributed by other Virginia shellfish dealers are not impacted by the emergency closure or recall.
What should I do?
- Do not eat, sell, or serve recalled oysters.
- Throw them away or return any recalled oysters.
- Wash items and surfaces that may have touched the recalled oysters using hot soapy water or a dishwasher.
What should businesses do?
- Do not sell or serve recalled oysters.
- Throw them away or return recalled oysters.
- Wash and sanitize items and surfaces that may have come in contact with recalled oysters.
How can I tell if my oysters are part of the recall?
- Review shellstock tags to verify the harvest area, harvest date, and other required identifying information.
- Check lot codes and product identification on shucked oyster containers and retain the information necessary for traceability.
- Confirm that the identified harvest areas were open and approved for harvest on the applicable harvest date.
- Contact Virginia shellfish dealers directly with questions about product origin, lot identification, documentation, or the source of any specific shipment.
Are Virginia oysters safe to eat?
VDH oversees more than 90 shellfish growing areas covering four major rivers and their tributaries, the Chesapeake Bay, and estuaries of the Atlantic Ocean. The Division of Shellfish Safety and Waterborne Hazards works to protect shellfish consumers through water quality monitoring, growing area assessment, education and regulatory programs.
Shellfish products harvested from the other open Virginia growing areas and distributed by other Virginia shellfish dealers are not impacted by the emergency closure or recall.
Raw or undercooked oysters carry a risk of foodborne illness.
What is Salmonella Telelkebir?
Salmonella Telelkebir is a rare bacterial strain that can cause salmonellosis, a gastrointestinal infection.
What are the symptoms of salmonellosis?
Salmonellosis symptoms include:
- Diarrhea
- Fever, and
- Stomach cramps.
Symptoms usually start six hours to six days after swallowing the bacteria. Most people recover without treatment after four to seven days.
People more likely to experience severe illness include:
- Children younger than one year old,
- Adults 65 and older, and
- People with weakened immune systems.
When should I seek care?
Call a healthcare provider right away if you have any of these severe salmonellosis symptoms:
- Diarrhea and a fever higher than 102°F
- Diarrhea for more than 2 days that is not improving
- Bloody diarrhea
- So much vomiting that you cannot keep liquids down
- Signs of dehydration, such as:
- Not peeing much
- Dry mouth and throat
- Feeling dizzy when standing up
Is Salmonella normally found in oysters?
A study of FDA samples show that nationally 1.5% of oysters test positive for the presence of Salmonella.
Has VDH taken previous enforcement action against LWOC?
VDH conducts inspections at the frequency required and issues shellfish dealer certifications in accordance with the National Shellfish Sanitation Program (NSSP). LWOC is currently a certified shellfish dealer. To our knowledge, VDH has not identified deficiencies through routine or follow-up inspections of the shellfish dealer facilities to date that establish a link between LWOC’s operations and the reported salmonellosis illnesses.
Investigation Details
Background
Together with state and federal partners, the Virginia Department of Health (VDH) is responding to a multistate outbreak of Salmonella Telekibir illnesses linked to raw oysters.
To date, three cases in Virginia residents have been reported in this outbreak. Additional cases have been reported in residents of other states.
Currently, the Centers for Disease Control and Prevention (CDC) is focusing its investigation on a subcluster of 28 cases from 13 states whose Salmonella Telelkebir infections were highly genetically related based on whole genome sequencing (WGS) analyses.
Of these 28 cases, 11 reported consuming raw oysters. Shellfish tag and traceback information is currently available for seven of the 11 cases reporting raw oyster consumption.
- Two of the cases were single-source cases (VA)
- The remaining five cases were multi-source, with one potential source the same VA growing area as the single-source cases and other sources from VA, NJ, MA, GA/CAN, or VA/NJ/MA.
Based on data collected to date, consumption of raw oysters from a single Virginia harvest area (Little Wicomico River) is the likely source for illnesses in this genomic subcluster. Out of an abundance of caution, VDH issued an emergency shellfish closure and worked with the grower for an oyster recall.
The CDC issued a Food Safety Alert and the U.S. Food and Drug Administration (FDA) issued a Safety Alert.
Based on conversations with CDC, VDH understands that there are additional cases (beyond the 28 cases in the genomic subcluster) with Salmonella Telekibir infections, and those cases are currently under public health investigation by state and federal partners to determine the source of those illnesses. This information is preliminary and subject to change.
For the most up to date information on the national investigation, please visit the CDC Salmonella Outbreak Linked to Raw Oysters.
VDH Actions
- Effective October 9, VDH issued an emergency closure for shellfish harvesting in the Little Wicomico River. The closure was issued out of an abundance of caution and in conformance with recommendations from the FDA due to an epidemiological link to a salmonellosis outbreak in Pennsylvania.
- On October 9, VDH worked with Little Wicomico Oyster Company to implement a recall of their products harvested within the closed growing area.
- On October 13, VDH Division of Shellfish Safety and Waterborne Hazards (DSSWH) collected 400 LWOC oysters from cages on the Little Wicomico River, processed the oysters, and submitted eight meat samples to the Department of General Services (DGS) Division of Consolidated Laboratory Services (DCLS) for Salmonella testing.
- On October 21, VDH Division of Shellfish Safety and Waterborne Hazards (DSSWH) collected a second round of 400 LWOC oysters from cages on the Little Wicomico River, processed the oysters, and submitted eight meat samples to the Department of General Services (DGS) Division of Consolidated Laboratory Services (DCLS) for Salmonella testing.
- On October 22, DSSWH collected samples for testing for the presence of fecal contamination.
- On October 26, VDH conducted meat sampling of oysters located in public harvest grounds in the Little Wicomico River to evaluate the extent of the Salmonella within the waterway.
- On November 2, VDH Division of Shellfish Safety and Waterborne Hazards (DSSWH) collected a third round of LWOC oysters from cages on the Little Wicomico River, processed the oysters, and submitted meat samples to the Department of General Services (DGS) Division of Consolidated Laboratory Services (DCLS) for Salmonella testing.
- On November 2, VDH collected bird feces samples as part of environmental testing to locate a possible source of Salmonella bacteria.
- On November 4, VDH staff collected water samples and oysters from the public grounds to submit to partners at the University of North Carolina (UNC) for Salmonella testing.
- On November 8, VDH extended the harvesting area closure beyond the end of the 30-day emergency closure pursuant to Title 28.2, Chapter 8, §§ 28.2-803 through 28.2-808, § 32.1-20, and § 2.2-4002, B.16 of the Code of Virginia.
- On November 9, VDH Division of Shellfish Safety and Waterborne Hazards (DSSWH) collected a fourth round of LWOC oysters from cages on the Little Wicomico River, processed the oysters, and submitted meat samples to DCLS for Salmonella testing.
- VDH is coordinating closely with state and federal partners, including FDA and CDC, on this outbreak response.
Test Results
| Date | Sample | Results |
| November 9 | LWOC oysters from cages on the Little Wicomico River; eight meat samples | Pending |
| November 4 | Water samples and oysters from the public grounds. | Pending from University of North Carolina (UNC) for Salmonella testing. |
| November 2 | LWOC oysters from cages on the Little Wicomico River; eight meat samples | Overall, three of eight samples (from two of four leases) were positive for Salmonella. |
| November 2 | Bird feces | All eight samples indicate no presence of Salmonella. |
| October 26 | Meat sampling of oysters located in public harvest grounds in the Little Wicomico River | Samples tested negative for Salmonella |
| October 22 | 47 water samples collected for HF183 (human fecal indicator) and Enterococci | All samples negative for HF183. Enterococci concentrations ranged from below detection limit to 120 MPN/100 ml. Data does not indicate presence of significant sewage release or other fecal bacterial source. |
| October 21 | LWOC oysters from cages on the Little Wicomico River; eight meat samples | Three of the four LWOC leases tested positive for Salmonella.
Specifically: |
| October 13 | 400 LWOC oysters from cages on the Little Wicomico River; eight meat samples | All samples tested positive for Salmonella.
Specifically: |
Reopening of the Growing Area
Given the positive Salmonella results from the October 13 and 21 oyster samples, effective November 8 the harvesting area closure will be extended beyond the end of the 30-day emergency closure pursuant to Title 28.2, Chapter 8, §§ 28.2-803 through 28.2-808, § 32.1-20, and § 2.2-4002, B.16 of the Code of Virginia. The initial emergency closure period was for 30 days.
Reopening will require three consecutive rounds of product testing from the shellfish growing area with negative results prior to reopening.
Recall/Alerts
Contact
VDH Call Center
877-829-4682 (Option 6)
Monday–Friday (no holidays) 8 a.m. to 5 p.m.