On a bed of crushed ice behind a seafood counter, the oysters glisten, but the sign now reads “Do not serve. ” The Food and Drug Administration on Monday announced a recall tied to norovirus, urging restaurants and retailers to halt sales of certain clams and raw oysters reaching nine states.
What products are affected, and where?
The recall covers Manila clams harvested by the Lummi Indian Business Council and sent to restaurants and food retailers in nine states: Arizona, California, Florida, Georgia, Illinois, Nevada, New York, Oregon and Washington. The FDA said the clams may have been distributed to other states as well. The alert also includes certain raw oysters harvested by Drayton Harbor Oyster Company, distributed within Washington state.
Both the clams and oysters were harvested between Feb. 13 and March 3 in Drayton Harbor, Washington. The Washington State Department of Health notified the FDA of the recall on Wednesday.
Norovirus risks and symptoms tied to the shellfish alert
The FDA cautioned that food containing norovirus may “look, smell and taste normal” but still cause serious illness if eaten. This highly contagious infection, often called the stomach flu, can trigger symptoms that start in 13 to 48 hours and typically improve within another 24 to 72 hours. Reported symptoms include dehydration, vomiting, diarrhea, dizziness, nausea, stomach pain, fever, headache and body aches.
In a separate advisory Friday, the Lummi Indian Business Council warned of possible norovirus associated with shellfish from Drayton Harbor. That statement stopped short of a recall, urging consumers not to eat the shellfish raw.
What are officials advising restaurants, retailers, and diners?
The FDA urged restaurants and food retailers not to serve or sell the affected clams or oysters and to take immediate disposal steps. restaurants and retailers “should dispose of any products by throwing them in the garbage or contacting their distributor to arrange for destruction. ” The alert added that kitchens “should also be aware that shellfish may be a source of pathogens and should control the potential for cross-contamination of food processing equipment and the food processing environment. ”
For anyone who has already purchased or eaten the recalled shellfish, the FDA urged consumers not to eat the products and to seek medical advice if symptoms develop. People experiencing illness after consuming these products are urged to contact their healthcare provider and report symptoms to their local health department.
Behind the scenes, the steps are straightforward: pull affected lots from coolers, prevent cross-contact on prep equipment, and arrange destruction with distributors. The goal is to break the chain of potential exposure before it reaches a plate.
The FDA’s message is clear for households as well: if there’s any doubt, throw it out. The agency emphasized that norovirus-contaminated food can appear entirely normal, making visual checks unreliable and reinforcing the need to follow the recall guidance.
For communities across Arizona, California, Florida, Georgia, Illinois, Nevada, New York, Oregon and Washington, the recall underscores how quickly a single harvest area can touch dinner services thousands of miles away. The focus now is on clearing shelves and counters, sanitizing workspaces, and watching for symptoms should anyone have eaten the implicated products.
Back at that seafood counter, trays are being quietly pulled from service, an interruption that may spare a night of illness. The recall is a reminder that vigilance matters—because with norovirus, what looks pristine can still carry risk.
