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Oysters and clams harvested in Washington state and distributed in nine states could be contaminated with norovirus, the Food and Drug Administration warned. The FDA issued an advisory on March 9 about clams and oysters that could be potentially cause the illness, which brings symptoms like diarrhea, vomiting, nausea and stomach pain.
The alert came after Washington state issued a recall on March 4 for clams and oysters over norovirus concerns. The oysters were distributed in Washington, while the clams were distributed in nine states. The FDA advises restaurants, food retailers and consumers to dispose of the affected clams and oysters. Here's what to know. What Products Are Affected? The FDA warning affects Manila clams harvested by Lummi Indian Business Council between Feb. 13, 2026, and March 3, 2026, as well as raw oysters harvested by Washington-based Drayton Harbor Oyster Company between Feb. 13 and March 3. The clams and oysters were harvested from Drayton Harbor, Washington, according to the FDA. The recall notice issued by Washington state said all distributors have contacted retail establishments that purchased the affected seafood, and 'it is likely all shellstock has been consumed.' What States Were the Clams and Oysters Sold In? The FDA said the affected oysters were only distributed in Washington state. The affected clams were sold to restaurants and food retailers that purchased the affected seafood in the following states: ArizonaCaliforniaFloridaGeorgiaIllinoisNevadaNew York Oregon Washington The agency also noted the clams 'may have been distributed to other states as well.' How Was the Norovirus Contamination Discovered? The Washington Department of Health issued its recall after 'a norovirus-like illness outbreak associated with raw oyster consumption.' What Is Norovirus? Norovirus is a highly contagious virus that can cause extreme illness in people with weakened immune systems. Any consumption of raw oysters and shellfish carries a risk of contracting norovirus, according to the Centers for Disease Control. Common symptoms include diarrhea, nausea, stomach pain and vomiting, the latter of which can lead to extreme dehydration. Individuals with the virus usually develop symptoms between 12 and 48 hours after being exposed to it, according to the FDA. Sickness can last for up to three days, but people can still spread the virus for days after.
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