People who eat raw or undercooked shellfish have a higher risk of getting sick from norovirus. It’s also more common during colder months (typically November through March) because norovirus is able to survive longer in colder water.
The recalled shellfish were sold to restaurants and retail stores in California, Oregon, Texas, and Washington, the FDA said.
The recall includes all shellstock harvested by Gomez Shellfish between March 22 and April 9, 2026, from a portion of Hammersley Inlet, Washington, with oysters and clams mentioned specifically.
Do not eat the recalled shellfish. Seafood contaminated with norovirus looks, smells, and tastes normal, the FDA said. If you have any affected product, throw it away. You should also thoroughly clean any surfaces the seafood touched.
Norovirus Can Cause Extreme Illness
Norovirus, the most common cause of food poisoning in the United States, can cause intense diarrhea, vomiting, nausea, and stomach pain.
Other symptoms include fever, headache, and body ache. Anyone can get sick from norovirus, but people with weakened immune systems are especially vulnerable to serious illness.
Symptoms usually begin 12 to 48 hours after eating food contaminated with norovirus. Most people feel better within one to three days, but symptoms can quickly lead to dehydration, and some people may need to be hospitalized.
If you’re feeling ill and believe you may have eaten the recalled shellfish, you should call your doctor and contact your local health department, the FDA said.
Read the full article here
