Washington health officials closed shellfish harvesting in Drayton Harbor after illnesses linked to raw oysters harvested in February. A recall affects shellfish sold in Blaine and Bellingham.
BLAINE, Wash. — The Washington State Department of Health has issued an emergency closure for recreational and commercial harvesting of clams, oysters and mussels in Drayton Harbor after several illnesses were linked to raw oysters from the area.
Health officials connected the illnesses to oysters harvested on Feb. 13 and Feb. 20, 2026.
The closure affects all shellfish harvesting in Drayton Harbor and is expected to remain in place until March 24 while investigators monitor conditions.
State health officials also issued a recall for oysters and clams harvested between Feb. 13 and Feb. 23 from the harbor.
Illnesses linked to raw oysters
According to the Department of Health, people became sick after eating raw oysters harvested from Drayton Harbor.
Symptoms reported include vomiting, diarrhea, stomach cramps and fatigue. Illness typically begins within one to two days after eating contaminated shellfish.
Health officials said the symptoms are consistent with a norovirus-like illness.
Locations where recalled shellfish were sold
State officials said the recalled shellfish were sold at two local locations:
- Drayton Harbor Oyster Company in Blaine between Feb. 13 and Feb. 23
- Bellingham Dockside Market on Feb. 21
Anyone who purchased raw medium oysters from those locations during that time should dispose of them, according to the Department of Health.
Drayton Harbor Oyster Company’s restaurant will remain open during the closure but will not serve any raw or cooked shellfish harvested from the affected growing area.
“We appreciate the strong cooperation from Drayton Harbor Oyster Company throughout this process,” said Tom Kunesh, supervisor of the Department of Health’s Food Safety Program. “The company has been proactive in discontinuing the sale of potentially impacted oysters from their restaurant and retail store.”
Health officials urge caution with raw shellfish
The Department of Health said eating raw shellfish increases the risk of illness because pathogens such as norovirus and certain bacteria can be present.
Officials recommend cooking molluscan shellfish to at least 145 degrees Fahrenheit before eating.
Similar illness outbreaks tied to shellfish have recently been reported in other parts of Puget Sound and in British Columbia.
Anyone who believes they became sick after eating shellfish can report suspected foodborne illness through the Department of Health online reporting form.
Check closures before harvesting
Shellfish harvesters are encouraged to check current closures before collecting shellfish anywhere in Washington.
Health officials advise residents to consult the Department of Health shellfish closure map or call the state biotoxin hotline before harvesting.
About the Author
