Salmonella outbreak update: Maryland cases, hospitalizations increase

Jane Godiner, The Baltimore Sun on Dec 30, 2025

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BALTIMORE — Since the Centers for Disease Control and Prevention released its initial report on a recent outbreak of a strain of Salmonella linked to raw oysters, cases and hospitalizations in Maryland have seen a slight increase.

On Dec. 23, the CDC reported one Maryland resident as having fallen ill after being infected with the strain. In a Tuesday message to The Baltimore Sun, a spokesperson from the Maryland Department of Health wrote that two additional cases have been reported in the state, with two out of the three total cases resulting in hospitalizations.

“People in this outbreak are being hospitalized at a higher rate than expected when compared to other Salmonella outbreaks linked to oysters,” the CDC wrote in a Dec. 23 news release.

The CDC’s most recent report, from Dec. 23, identifies 64 cases of this strain of Salmonella nationwide across 22 states, as well as 20 hospitalizations. To reduce consumers’ risk of contracting illness, the CDC recommends cooking oysters, by boiling, broiling, frying or baking, before eating them. Seafood should be cooked until it reaches an internal temperature of 145 degrees Fahrenheit for at least 15 seconds.

Symptoms of Salmonella typically start from six hours to six days after consumption, according to the CDC. While the majority of cases resolve after four to seven days without treatment, the CDC recommends that people experiencing fevers higher than 102 degrees Fahrenheit, diarrhea without improvement for more than three days (with or without blood), consistent vomiting or signs of dehydration — all of which classify as “severe Salmonella symptoms” — to immediately contact a healthcare provider.

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