Salmonella Outbreak from Raw Oysters Sickens 64, Hits Connecticut

The Centers for Disease Control and Prevention (CDC) is looking into a multistate outbreak of salmonella infections tied to raw oysters. Illnesses have popped up all over the country—including two confirmed cases here in Connecticut.

So far, at least 64 people have gotten sick and 20 have landed in the hospital. That’s a real worry for anyone who loves raw shellfish, whether at a fancy restaurant, a raw bar, or just at home with friends.

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Salmonella Outbreak Tied to Raw Oysters

Raw oysters are at the center of this salmonella outbreak. No deaths have happened, but the number of hospitalizations shows just how rough these infections can get, especially for young kids, older adults, pregnant folks, and anyone with a weaker immune system.

People in Connecticut’s coastal spots like New Haven, Stamford, and Norwalk are being warned to be extra careful when ordering or making oysters. Even inland cities like Hartford, Waterbury, and New Britain need to stay alert.

Popular shoreline hangouts like Milford and Groton are also on notice. Seafood fans are still heading out to raw bars and waterfront restaurants, but the risk is now front and center.

Who Is Affected and Where

This outbreak has sickened 64 people across the U.S., with 20 ending up in the hospital. Two cases have been confirmed in Connecticut.

The CDC isn’t naming specific towns, so the warning covers the whole state—from the coast to the suburbs. Since oysters often get shipped far and wide, a single bad batch can land in restaurants or markets anywhere, including Connecticut’s busy seafood spots along Long Island Sound.

Why Raw Oysters Pose a Risk

Oysters act as filter feeders, pulling in lots of water and sometimes picking up bacteria like salmonella if the water’s dirty. When you eat them raw or not cooked enough, those bacteria can go straight into your system.

Health experts say cooking oysters all the way through is the best way to kill off dangerous bacteria. That advice matters more than ever, since raw oysters are still a staple at places in Bridgeport, New London, and Danbury—and raw bars just keep getting more popular.

How to Safely Cook and Handle Oysters

Want to cut down your risk of food poisoning? Try these tips when making oysters at home:

Cook oysters until the shells pop open and the meat turns firm. Toss any that stay shut.

Boil, bake, broil, or fry them thoroughly. Skip the “lightly steamed” or barely seared styles.

Keep raw seafood and ready-to-eat foods on separate cutting boards and with different utensils.

Scrub your hands, counters, and tools with hot, soapy water after handling raw oysters.

Put oysters in the fridge right away and keep them cold until you cook them.

Preventing cross-contamination really matters. Health officials warn against letting raw seafood or its juices touch salads, fruit, cooked food, or drinks.

Recognizing Salmonella Symptoms

Salmonella infections can hit hard or stay pretty mild. Connecticut residents in places like West Hartford and Fairfield should know what to watch for, so they can figure out when to call a doctor or just ride it out at home.

Common salmonella symptoms include:

Diarrhea

Fever over 102°F

Vomiting

Stomach cramps

When to Call a Doctor or Visit the ER

Health officials say you should get medical help right away if:

Diarrhea lasts longer than three days.

Diarrhea turns bloody.

Vomiting gets so bad you can’t keep liquids down.

You see signs of dehydration, like not peeing much, a super dry mouth, or feeling dizzy when you stand up.

These signs could mean the infection is getting worse and you might need IV fluids or other treatment, especially if you’re more vulnerable.

Recovery and What to Expect

For most otherwise healthy people, salmonella infections usually resolve on their own. The CDC says most patients recover without treatment within four to seven days.

Rest helps, and it’s important to drink plenty of fluids. Some folks grab over-the-counter meds for fever or aches, but it’s smart to check with a healthcare provider before taking anti-diarrheal medicines—those can sometimes drag out the illness.

As Connecticut’s seafood season ramps up and diners crowd into favorites from the Hartford dining scene to shoreline restaurants in New Haven County, public health experts have one big reminder: if you’re eating oysters, cook them first.

That step—simple as it sounds—can really cut your risk of ending up among the salmonella cases linked to raw shellfish. Why take the chance?

Here is the source article for this story: 64 people, including two in Connecticut, impacted by salmonella outbreak linked to raw oysters

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