Salmonella Outbreak Linked to Raw Oysters Reaches South Carolina

Health officials are warning South Carolinians to exercise extreme caution when consuming seafood this holiday season following reports of at least three cases of Salmonella Telelkebir within the state. The infections are part of a larger nationwide outbreak that federal investigators have tentatively linked to the consumption of raw oysters.

The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) are currently working together to determine if the contaminated shellfish share a common harvest area or distributor.

Outbreak by the Numbers

The scope of the illness has expanded significantly over the latter half of the year, affecting individuals across a wide geographic range.

Of the individuals interviewed by public health investigators so far, approximately 74% reported eating raw oysters shortly before becoming ill. Laboratory data suggests that the bacteria from these patients are genetically similar, indicating a likely shared source of contamination.

Guidelines for Safe Consumption

The CDC has issued critical safety protocols for seafood lovers to prevent further spread of the illness. Public health experts emphasize that standard culinary garnishes are not effective substitutes for proper cooking.

Key Safety Recommendations:

• Thorough Cooking: Oysters should be cooked to an internal temperature of 145°F to ensure all harmful bacteria are eliminated.

• Myth Debunking: Contrary to popular belief, the application of hot sauce or lemon juice does not kill the germs that cause food poisoning.

• Visual Limitations: It is impossible to identify contaminated oysters by sight, smell, or taste, as they often appear perfectly healthy.

• Year-Round Risk: Contamination can occur during any season, regardless of the traditional “months with an R” rule.

Individuals experiencing symptoms such as diarrhea, fever, and stomach cramps after eating seafood should contact their healthcare provider immediately.