Salmonella Outbreak Linked to Fish

Illustration with a triangle and exclamation mark and text reading Food Safety Alert

Posted December 14, 2022

This outbreak is over. Learn what you can do to protect yourself from getting sick from Salmonella.

Fast Facts
  • Illnesses: 39
  • Hospitalizations: 15
  • Deaths: 0
  • States: 4
  • Recall: Yes
  • Investigation status: Closed
Raw fish on a white background
Outbreak Investigation Summary

Data showed that fresh fish sold by Mariscos Bahia, Inc. made people in this outbreak sick.

  • Of the 18 people interviewed, 13 (72%) reported eating raw fish, sushi, or poke.
  • Of 12 people who remembered details of their meal, 10 (83%) reported raw salmon.
  • Several sick people reported eating from three restaurants before getting sick, and Mariscos Bahia, Inc. was the supplier of fresh, raw salmon to these three restaurants.
  • The outbreak strain of Salmonella was found in the Mariscos Bahia, Inc.

On October 20, 2022, Mariscos Bahia, Inc. recalled fresh (not frozen) salmon, Chilean seabass, halibut, tuna, and swordfish.

What Businesses Should Do

Do not sell or serve recalled fresh fish sold by Mariscos Bahia, Inc.

  • If restaurants received recalled fish from Mariscos Bahia and froze it, they should not sell or serve it.
  • Wash and sanitize items and surfaces that may have come in contact with recalled fish.
What You Should Do
  • In general, people who are at higher risk for serious foodborne illness should not eat any raw fish or raw shellfish. People at higher risk include children younger than 5 years, pregnant people, adults 65 years and older, and people with weakened immune systems.

Always follow four food safety steps to prevent getting sick from Salmonella:

  • Clean: Wash your hands, utensils, and surfaces often.
  • Separate: Keep food that won’t be cooked separate from raw meat, poultry, and seafood.
  • Cook: Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
  • Chill: Refrigerate perishable food (food that goes bad) within 2 hours. If the food is exposed to temperatures above 90°F (like a hot car or picnic), refrigerate it within 1 hour. Thaw food in the refrigerator, not on the counter.