Washington state recalled oysters and clams from Gomez Shellfish LLC after norovirus contamination. Five Whatcom County illnesses linked to the recall. Community Food Co-op, Rock and Rye, and Keenan's at the Pier among exposure sites.
BELLINGHAM, Wash. — The Washington State Department of Health has recalled oysters and clams harvested in Mason County between March 22 and April 9 after officials identified possible norovirus contamination.
“Recent illnesses in Whatcom County were identified in five people who ate oysters linked to this recall,” Whatcom County Health and Community Services announced this week. “Symptoms included vomiting, diarrhea, stomach cramps, and fatigue – usually within 1-2 days after consuming raw shellfish.”
In addition, investigators traced the affected shellfish to Gomez Shellfish, LLC, which shipped product into Washington, Oregon, and California, including Whatcom County.
Meanwhile, county health officials confirmed local businesses immediately stopped selling and serving the impacted shellfish once they received notification.
Illnesses Reported in Whatcom County
So far, health officials have linked five illnesses in Whatcom County to oysters included in the recall. Each case involved symptoms consistent with norovirus infection after eating raw shellfish.
Typically, symptoms began within one to two days of consumption.
In those cases, individuals reported vomiting, diarrhea, stomach cramps, and fatigue. As a result, officials urged consumers to discard any recalled product immediately and avoid further consumption.
Where Recalled Shellfish Were Sold or Served
Officials identified the following exposure locations in Whatcom County:
Community Food Co-op (Downtown Store) · sold March 27 to March 31Restaurants
Rock & Rye · served March 29 to April 4
Keenan’s at the Pier · served March 19 to March 23 and March 29 to April 3
In response, distributors notified retailers and removed the affected product from circulation.
Health Officials Urge Caution
Because raw shellfish can carry norovirus and other pathogens, health officials continue to stress proper food safety practices. Therefore, they recommend cooking all molluscan shellfish to an internal temperature of 145 degrees Fahrenheit before consumption.
Finally, anyone who develops symptoms after eating shellfish should contact a health care provider and report the illness. Consumers can also submit suspected foodborne illness reports through the state’s online reporting system.
For additional information, the Washington State Department of Health maintains an updated food recall and safety alerts page.
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