WASHINGTON — Federal health officials on Dec. 23, 2025, announced a multi-state outbreak of Salmonella Telelkebir infections that occurred over several months and has sickened at least 64 people in 22 states, including a resident of Maryland.
The U.S. Centers for Disease Control and Prevention, working with state and local public health agencies and the U.S. Food and Drug Administration, is investigating the outbreak, which spans several months. Reported illnesses began June 21 and continued through Nov. 28, 2025, raising concerns that additional cases may still be identified.
Of the 44 people for whom complete medical information is available, 20 were hospitalized. No deaths have been reported.
Health officials say the true number of infections is likely higher, as many people recover without seeking medical care and are never tested. In addition, it can take three to four weeks for new illnesses to be confirmed and linked to an outbreak.
Strong Evidence Points to Raw Oysters
Epidemiologic data show a strong link to raw oyster consumption. Of the 27 people interviewed by public health officials, 20 — or 74% — reported eating raw oysters in the week before becoming ill. That percentage is significantly higher than the 1.6% of people nationwide who report eating raw oysters, suggesting oysters are the likely source of the outbreak.
The CDC and FDA are continuing to work to identify the source of the oysters involved. No specific harvest area, distributor or brand has been identified, and no recall has been issued.
Who Has Been Affected
Patients range in age from 10 to 76, with a median age of 52. Among the 64 confirmed cases, 65% are male and 36% are female.
Race and ethnicity data were available for a subset of patients. Of those, 85% identified as White, 12% as African American or Black, 5% as Hispanic and 2% as Native Hawaiian or other Pacific Islander.
Laboratory Findings
Public health investigators identified the outbreak using the national PulseNet system, which tracks DNA fingerprints of foodborne bacteria. Whole genome sequencing showed the bacteria from patients’ samples were closely related genetically, indicating a common food source.
Testing also showed bacteria from 59 patients did not predict resistance to antibiotics, officials said.
Public Health Advisory
Health officials warn that raw oysters can be contaminated with harmful germs at any time of year, even when they appear fresh. Cooking oysters thoroughly kills Salmonella, while lemon juice, hot sauce and alcohol do not.
Anyone who ate raw oysters and develops symptoms such as diarrhea, fever or stomach cramps is urged to seek medical care, especially older adults, young children and people with weakened immune systems.
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Boy, they pinned that down exactly. On average 3 people in 22 different states got ill. Were the raw oysters served in restaurants, eaten out of a jar from some grocery store or shucked and slurped while on the dredge boat/at the dock? It makes a big difference. Who and how many people handled the oysters and what surfaces they contacted, would shed a lot more light on the subject. But the CDC has always been sooo…. reliable. Maybe if people eating raw oysters should slurp them through a mask.