Multiple types of shellfish are being recalled in at least nine states due to concerns they may be contaminated with a highly contagious ‘rib-cracking’ virus.
The FDA issued a notice Monday urging restaurants and retailers in Arizona, California, Florida, Georgia, Illinois, Nevada, New York, Oregon and Washington state to not sell Manila clams harvested by Lummi Indian Business Council.
The notice also urged consumers in Washington who have purchased recalled raw oysters harvested by Drayton Harbor Oyster Company to not eat them.
The clams and oysters have harvest dates of February 23 through March 3, 2026 and were caught in the Drayton Harbor, Washington, area.
While it is known the shellfish products were distributed in those nine states, the FDA warns they may have been further distributed to others.
Anyone or any business with the shellfish should immediately throw them away.
Norovirus is a highly contagious illness that causes diarrhea and vomiting, which can be so forceful at times it leads to broken ribs.
The FDA warns that the shellfish may be contaminated with the virus even if it looks, smells and tastes normal.
Norovirus spreads through contact with germs from an infected person’s vomit or feces, contaminated food, shared utensils, or surfaces they’ve touched (stock image)
The Washington Department of Health notified the FDA on March 4 of a recall of the raw oysters and Manila Clams due to a norovirus-like illness outbreak that was associated with consumption of the products.
Norovirus, commonly called the stomach flu, is estimated to hit 20 million Americans a year, though numbers are hard to pin down as many people don’t seek treatment or get tested for the illness.
Norovirus tests are usually done by looking at stool or vomit samples. However, tests are only ordered based on symptoms, and mild cases rarely get reported, making actual figures likely much higher.
The illness sends about two million people to doctors offices and urgent cares a year.
The CDC estimates there are 2,500 outbreaks in the US every year. An outbreak is defined as when two or more similar illnesses come from a common exposure that is either ‘suspected or laboratory-confirmed to be caused by norovirus,’ according to the agency.
It spreads through contact with germs from an infected person’s vomit or feces, contaminated food, shared utensils, or surfaces they have touched.
Norovirus is extremely contagious and the FDA warns retailers and restaurants to beware of potential cross-contamination from the shellfish, including utensils and preparation areas.
Retailers who have sold the product should thoroughly clean and sanitize anything that did or may have come into contact with affected shellfish.
The clams and oysters have harvest dates of February 23 through March, 2026 and were caught in the Drayton Harbor, Washington, area (stock image)
While most people recover within a few days, norovirus kills around 900 people every year, mostly adults 65 and up.
Symptoms of norovirus come on quickly, within 12 to 48 hours of exposure. The severe nausea, diarrhea and vomiting caused by norovirus can lead to life-threatening dehydration.
Frequent vomiting and diarrhea can quickly cause the body to lose fluids and electrolytes, which can lead to dangerously low blood pressure, reduced blood flow to vital organs, and an electrolyte imbalance that may harm the heart and muscles.
Electrolyte imbalances can also result in seizures and, in some cases, loss of consciousness.
