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This outbreak appears to be over. Consumers, restaurants, and retailers should always handle and cook oysters properly. Get CDC’s tips for preventing foodborne illness from oysters and other shellfish.
Final Outbreak Information
- As of June 21, 2019, this outbreak appears to be over.
- Sixteen ill people were reported from five states.
- Illnesses started on dates ranging from December 16, 2018, through April 17, 2019.
- Two people were hospitalized. No deaths were reported.
- Laboratory testing on samples from patients identified multiple pathogens causing infections. Some people were infected with more than one pathogen.
- Case counts by pathogen or illness:
- Four cases of Shigella flexneri infection
- Two cases of Vibrio parahaemolyticus infection
- One case of Vibrio parahaemolyticus and Shiga toxin-producing Escherichia coli (STEC) non-O157 coinfection
- One case of Vibrio parahaemolyticus and Shigella flexneri coinfection
- One case of Shigella flexneri and Campylobacter lari coinfection
- One case of Vibrio albensis infection
- One case of norovirus genogroup 1 infection
- One case of infection with Vibrio of unknown species
- Four cases of illness without a pathogen identified
- Epidemiologic and traceback evidence indicated that raw oysters harvested from Estero El Cardon in Baja California Sur, Mexico, were the likely source of this outbreak.
- On May 6, 2019, one U.S. distributor of oysters harvested from Estero El Cardon issued a voluntary recallexternal icon.
- At the request of Mexico’s public health authorities, all raw oysters distributed from Estero El Cardon from the last week of April 2019 through the first week of May 2019 were recalled pdf icon[PDF – 474 KB]external icon.
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