Federal food safety officials have issued a nationwide advisory warning restaurants, seafood retailers, and consumers about the potential contamination of certain shellfish harvested in Washington state, raising concerns for businesses and residents in Oregon and several other states that may have received the product.
The alert, issued by the U.S. Food and Drug Administration in coordination with public health authorities, centers on Manila clams harvested from Drayton Harbor in northern Washington between February 13 and March 3. The shellfish were gathered and distributed by the Lummi Indian Business Council and subsequently shipped through seafood supply networks to restaurants and food retailers across multiple states. Distribution records indicate that the clams reached businesses in Arizona, California, Florida, Georgia, Illinois, Nevada, New York, Oregon, and Washington.
Health officials are warning food establishments not to serve or sell the affected shellfish and advising consumers to avoid eating them if they may have been purchased or served during that timeframe. Restaurants and seafood distributors have also been advised to properly dispose of any remaining inventory from the harvest period and thoroughly sanitize surfaces or equipment that may have come into contact with the clams to prevent the potential spread of illness.
The concern centers on norovirus, one of the most common causes of foodborne illness in the United States. The virus spreads easily through contaminated food, water, surfaces, or person-to-person contact. Often described as the stomach flu, norovirus is unrelated to influenza but can cause sudden gastrointestinal illness characterized by vomiting, diarrhea, nausea, stomach pain, fever, headaches, and body aches.
Symptoms typically appear within twelve to forty-eight hours after exposure and most healthy individuals recover within several days. However, the illness can pose more serious risks to young children, older adults, and individuals with weakened immune systems due to dehydration and other complications.
Shellfish such as clams and oysters are particularly vulnerable to contamination because they are filter feeders that process large volumes of water to obtain nutrients. If the surrounding marine environment becomes contaminated with viruses or bacteria, the shellfish can accumulate those pathogens in their tissues. Because the seafood may appear normal in smell, taste, and appearance, contamination is often impossible to detect without laboratory testing.
The federal warning was triggered after illnesses associated with raw shellfish consumption were reported to the Washington State Department of Health. State officials alerted federal regulators, prompting the FDA to issue a broader advisory while the situation continues to be investigated. Public health authorities are now tracing distribution channels to determine the full scope of where the shellfish may have been delivered.
Consumers who may have eaten raw or lightly cooked shellfish in recent weeks are being encouraged to remain aware of possible symptoms of norovirus infection. While most cases resolve without medical treatment, individuals experiencing severe dehydration, prolonged vomiting, or symptoms that worsen over time are advised to seek medical attention.
Restaurants and seafood retailers across Oregon are expected to review their supply records and remove any potentially affected shellfish harvested from Drayton Harbor during the specified dates. Food safety authorities emphasize that prompt removal of the product from circulation is the most effective way to reduce the risk of additional illness while the investigation continues.
As the situation develops, federal and state health officials continue to monitor reports of illness and track seafood distribution channels to ensure that contaminated shellfish are no longer being served or sold. The advisory serves as a reminder of the importance of strict harvesting oversight and rapid communication across the national food safety system when potential contamination is identified.