A norovirus outbreak is currently being investigated by Los Angeles health officials after approximately 80 people fell ill following an event showcasing the city’s top restaurants. The event, which took place on December 3 at the Hollywood Palladium, was organized by the Los Angeles Times as part of its “101 Best Restaurants” celebration. The illness was traced back to raw oysters consumed at the event, prompting a recall of the oysters.
The recalled oysters, identified as Fanny Bay Select and Fanny Bay XS varieties, were supplied by Pacific Northwest Shellfish Co. and had a pack date of November 25 or later. These oysters were harvested from several locations in British Columbia and were also sold under the names Buckley Bay and Royal Miyagi. The recall was issued on December 13, and the California Department of Health took action to notify the public of the potential risks.
Norovirus Outbreak Linked to Raw Oysters at Los Angeles Times’ Restaurant Event, 80 Affected
The situation escalated further on December 18 when the Food and Drug Administration (FDA) issued a warning to restaurants and retailers across 14 states and the District of Columbia, advising them not to serve or sell oysters harvested from certain areas of British Columbia due to the risk of norovirus contamination. The Los Angeles County Department of Health is actively continuing its investigation into the outbreak.
Norovirus is a highly contagious virus that causes symptoms such as vomiting, diarrhea, stomach cramps, body aches, and fever. The Centers for Disease Control and Prevention (CDC) states that symptoms usually appear 12 to 48 hours after exposure. The virus is often spread through contaminated food and water, with shellfish like oysters absorbing the virus when exposed to sewage-polluted waters.
In response to the outbreak, a spokesperson for the Los Angeles Times emphasized that the event followed stringent food safety protocols and was in compliance with all relevant health standards. The spokesperson further clarified that the oysters were sourced from a Santa Monica-based shellfish company and provided to one of the participating restaurants, assuring that food safety was a top priority throughout the event.
