CDPH Warns of Possible Norovirus Infections from Imported Raw Korean Oysters
May 22, 2025
SN25-010
SACRAMENTO – The California Department of Public Health (CDPH) is warning distributors and retailers not to sell or serve frozen raw oysters from JBR (KR 15 SP) in Tongyeong-si, Republic of Korea (ROK) because they may be contaminated with norovirus, a virus that can cause serious gastrointestinal illness.
As of May 16, 2025, suspect norovirus illnesses have been reported among persons who consumed raw oysters at a restaurant in California in May 2025. Investigations conducted by local and state public health officials have identified frozen raw oysters that were packed by JBR (KR 15 SP) as the likely source of illness.
Restaurants and retailers can protect customers by checking their inventory and shellfish labels, ensuring that potentially contaminated raw oysters are not available for purchase, and discarding any leftover contaminated product.
The harvest dates and lot codes for recalled oysters are:
- January 6, 2025, Lot B250106
- January 30, 2025, Lot B250130
On May 5, 2025, Pacific American Fish Company (Vernon, CA) issued a
voluntary recall of the frozen raw oysters harvested on January 6, 2025 (PDF). On May 19, 2025, Khee Trading, Inc (Compton, CA) issued a
voluntary recall of the oysters harvested on January 30, 2025 (PDF). The frozen raw oysters have a two-year frozen shelf life.
CDPH is working closely with local health departments, California shellfish distributors, and federal partners to remove the implicated oysters from places where they may be sold.
Anyone who becomes ill after eating raw oysters should contact their health care provider as well as report their illness to their local health department. Avoid eating raw and undercooked shellfish, including oysters, to reduce your risk of illness, especially if you are susceptible to severe disease or have underlying medical conditions. Shellfish should be cooked it until it reaches an internal temperature of at least 145°F. Quick steaming is not sufficient to kill norovirus.
Norovirus is a highly contagious virus and can be spread easily from person-to-person, through contaminated surfaces, and by eating contaminated food, including raw or undercooked oysters. Symptoms of norovirus usually begin 12 to 48 hours after a person has come in contact with the virus and can last for 1 to 3 days. Common symptoms include vomiting, diarrhea, nausea, and stomach cramps. People who develop symptoms of norovirus infection should consult their health care providers. For more information on norovirus, please see
CDPH’s Norovirus webpage.
The most current information on shellfish advisories and quarantines is available at CDPH’s toll-free Shellfish Information Line at (800) 553-4133. For additional information, please visit the
CDPH Shellfish Advisories Website.