What to Do During a Shellfish Recall

Check Your Product Against the Recall Details

When the FDA or your state health department issues a shellfish recall, they publish specific identifying information: lot codes, UPC numbers, harvest dates, and brand names. Check your product packaging against the official recall notice—the FDA Enforcement Reports and FSIS Alerts pages are your authoritative sources. Look for matching lot numbers printed on the package or on tags attached to bulk shellfish. Cross-reference the harvest location (bay, sound, or water region) if provided. If your product matches any detail in the recall, do not consume it, regardless of appearance or smell.

Safely Return or Dispose of Affected Shellfish

If your shellfish matches the recall, take it back to the retailer with proof of purchase for a refund—most stores will accept recalled items without questions. If you prefer not to return it, place the shellfish in a sealed bag and dispose of it in your regular trash (do not compost raw shellfish). For large quantities, contact your local health department for disposal guidance. Keep the original packaging or photograph the lot number and UPC in case you need to reference it later. Never attempt to cook recalled shellfish as heat may not eliminate all pathogens, particularly Vibrio bacteria in raw or undercooked preparations.

Report Illness and Know When to Seek Medical Care

If you consumed affected shellfish and develop symptoms like nausea, vomiting, diarrhea, abdominal cramps, or fever within 48 hours, contact your healthcare provider immediately and mention the shellfish exposure. Report your illness to your local health department or call the FDA's Consumer Complaint Coordinator for your state—these reports help track outbreak patterns. Keep documentation of when you became ill, what symptoms appeared, and the product details (brand, lot number, purchase date). Seek emergency care if you experience severe dehydration, bloody stools, or neurological symptoms like tingling or paralysis, which can indicate serious pathogens like Vibrio vulnificus or saxitoxin.

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