• Multiple cases reported across several U.S. states
• Outbreak linked to raw oysters

The Centers for Disease Control and Prevention (CDC) announced that raw oysters have been linked to an ongoing Salmonella outbreak in the United States.

So far, 64 people across 22 states have been infected with the same strain of the bacteria, with at least 20 hospitalized and no deaths reported.

Public health officials at the state and local levels said they conducted interviews with patients to determine what they ate during the week prior to the onset of symptoms. Among 27 people interviewed, about three-quarters reported consuming raw oysters.

The CDC said in a press release that hospitalization rates in this outbreak are higher than expected compared to other Salmonella outbreaks linked to oysters. The agency, in collaboration with the U.S. Food and Drug Administration (FDA), is investigating to identify whether a common source of contaminated oysters can be found. No product recalls have been announced so far.

The CDC advised consumers to cook oysters thoroughly to reduce the risk of foodborne illness.

According to the agency, Salmonella bacteria live in the digestive tract of humans and animals and cause a disease known as salmonellosis.

Infections can occur through consuming contaminated food or water, or through contact with animals, their feces, or the environments in which they live.

Symptoms usually appear within 6 hours to 6 days after exposure and include watery diarrhea, fever, and stomach cramps, along with less common symptoms such as nausea, vomiting, headache, and loss of appetite.

The illness typically lasts 4 to 7 days, and most people recover without treatment. However, some cases can be severe and require hospitalization. Treatment focuses on fluid replacement to prevent dehydration and may include anti-diarrheal medications or antibiotics in severe intestinal cases.

The CDC noted that children under 5, adults over 65, and individuals with weakened immune systems are more likely to experience severe illness.

The agency also pointed out that Salmonella is one of the leading causes of foodborne illness in the United States. However, many cases go unreported, with only one in every 30 infections actually diagnosed.