Protecting families from contaminated food and water
All fields are required
Protecting families from contaminated food and water
Posted in Our Blog,Outbreaks & Recalls on August 6, 2026
Another Alaska cruise reports a gastrointestinal illness outbreak. Or rather, the same Alaska cruise. Lindblad Expeditions National Geographic Sea Bird has had four outbreaks since late May.
How are these outbreaks tracked and what can cause this to happen? How can you protect yourself while cruising?
But first, lets take a look at this timeline.
A total of four gastrointestinal illness outbreaks have been documented. Two clusters of back-to-back cruises were impacted.
The first reported National Geographic Sea Bird outbreak took place on the May 26, 2026 to May 31, 2026 voyage.
On this trip, nine of the 66 passengers (13.6%) and 3 of the 24 crew members (12.5%) reported symptoms including vomiting and diarrhea. The “causative agent” was listed as norovirus.
The Center for Disease Control and Prevention (CDC) Voyage Sanitation Program (VSP) was notified on May 28, 2026 when the number of illnesses on board reached the reporting threshold.
The next reported National Geographic Sea Bird outbreak took place on the 6/25/2026 to 6/30/2026 voyage.
The outbreak included 19 of the 68 passengers (28%) and two of the 27 crew members (7.4%). Sick travelers and staff reported vomiting and diarrhea symptoms, with norovirus being named as the “causative agent.”
VSP was notified of this outbreak on June 28, 2026, when the reporting threshold was met.
A few Sea Bird Alaska cruise voyages took place before the next gastrointestinal outbreak was reported. The next outbreak was reported on the 7/10/2026 to 7/15/2026 voyage.
This outbreak included 18 of the 62 passengers (29%) and one of the 26 crew members (3.9%). Sick travelers and staff reported vomiting and abdominal cramps as their predominant symptoms. VSP was notified of this outbreak on July 12, 2026, when the reporting threshold was met.
No causative agent was determined by the end of the voyage.
The next Sea Bird Alaska cruise voyage taking place July 15, 2026 to July 20, 2026 also reported a gastrointestinal outbreak. Making for another back-to-back outbreak on the vessel.
This outbreak involved eight of the 57 passengers (14%) and five of the 26 crew members (19%).
Predominant symptoms among sick people included diarrhea, vomiting, and abdominal cramps. This fourth Alaska cruise outbreak was also registered as having an unknown causative agent. VSP was notified of this outbreak shortly after the cruise began on July 16, 2026.
Various agencies handle their respective jurisdictions. The U.S. Food and Drug Administration (FDA) manages food produced within the United States and imported into the country. The United States Department of Agriculture (USDA) manages the meat, egg (some), and dairy side of things. The Centers for Disease Control and Prevention (CDC) has overlapping jurisdiction.
VSP handles outbreaks on the sea.
When a passenger or crew members notifies onboard medical staff of their symptoms, this information is recorded. If these symptoms meet the case definition for acute gastroenteritis (three or more loose stools within a 24-hour period or more than normal for that person and symptoms like diarrhea, muscle aches, headache, abdominal cramps, or fever) the illness must be reported to the VSP.
However, the threshold for reporting these illnesses and calling it an outbreak is 3% of those on board. Making it a floating (excuse the pun) number.
While norovirus is a common cause of gastrointestinal illness outbreaks on cruise ships, other germs can cause them too. Bacillus cereus and E. coli have also been reported on cruise ships.
While we don’t have enough information to know why no causative agent was declared on the last two Sea Bird voyage outbreaks, this often happens for two reasons.
In some cases, sick people choose not to provide samples. Medical staff cannot make a person do this. It is completely voluntary. Without a patient sample, no laboratory test can be performed to determine the specific germ making them sick.
In other cases, symptoms start after a voyage ended. It is unlikely and probably impossible for the sick person to provide a sample to onboard medical staff. In that case, the illness is documented. But unless they seek medical attention and have a sample tested, the germ responsible goes unreported.
So, why are we seeing so many outbreaks on this same Alaska cruise? There could be several factors at play.
If you know anything about cruise ships, they often have thousands of passengers and a small crew to passenger ratio.
For example, the Princess Cruise that sailed between June 12 and July 2, 2026 had 3,032 passengers and 1,144 crew members onboard. The Sea Bird averaged 63 passengers and 26 crew members over the four trips.
Significantly less!
The reporting threshold on these small Alaska cruise voyages means they tend to get reported more often. A handful of people on a large vessel doesn’t make news. But the same number of people on a small vessel certainly does.
Larger cruise ships have many dining options. Several buffets around the ship. Many restaurants. Even in-cabin dining for some.
According to Cruise Critic, all passengers on the Sea Bird dine together at the same time. The crew also eats during this time.
Not only do you have everyone eating at the same place at the same time, the six- and eight-top tables are open seating. While you seat yourself, there are no empty seats. Unless you are traveling with a large group, you will likely be sharing a meal with strangers.
Close proximity can contribute to spreading germs associated with gastrointestinal illness.
A smaller crew size may impact disinfection activities. I have no true knowledge of the Sea Bird’s sanitation protocols. But I imagine they do not have the same ratio of people cleaning common contact surfaces as larger vessels. Not with 26 people making up the crew.
The smaller crew could possibly handle a smaller ship completely well. However, the potential for this contributing factor is worth mentioning.
There are several things you can do to help reduce your risk of gastrointestinal illness while cruising.
The first and arguably the most important tool in your self-protection arsenal is a sink with running water. Wash your hands before you eat. After you use the restroom or help someone in the restroom. Wash your hands after touching common surfaces.
Did I say it enough?
Wash your hands!
Germs on common contact surfaces can transfer to our hands and enter our body when we eat or touch our mouths.
People look at me crazy when I do it, but I have a habit of picking up condiment containers and salt and pepper shakers with a paper napkin. It is much better than getting up in the middle of a meal to wash my hands. I’ve been known to do it. But it isn’t my favorite thing to do.
Anytime large amounts of people handle something you are at increased risk of spreading germs. When that “something” is a serving spoon for your mashed potatoes, things get dicey.
You do not know how well the people before you washed their hands. If possible, choose to dine at a sit down and served option instead.
The risk isn’t entirely mitigated. But it is somewhat lowered. People handling your food are limited and should be following food safety guidelines.
This is one of those “if you see something say something situations.” You should not only report your own illnesses in the event you happen to fall sick. If you see someone getting sick, you should report it as well. Additional sanitation efforts should made in those situations.
While staff around a cruise are often plentiful, they cannot see everything.
Cruise ships, especially Alaska cruise ships, area great way to see nature and enjoy an all-inclusive vacation. They tend to be more affordable and include many perks.
Should you choose to cruise, remember these tips to help you cruise more safely. It doesn’t entirely prevent gastrointestinal illness. But every bit helps!
If you have been impacted by a gastrointestinal outbreak on the National Geographic Sea Bird, or another cruise ship outbreak and want to file a legal claim, The Lange Law Firm, PLLC has a foodborne illness lawyer that can help!
Foodborne illness is inconvenient, disruptive to your personal and professional life, and in some cases serious or life-threatening. Most of the time foodborne illness is completely preventable. Lapses in food safety or sanitation protocols result in passengers becoming sick.
Call (833) 330-3663 or send an email for a free, no obligation consultation to go over the details of your situation.
By: Heather Van Tassell (contributing writer, non-lawyer)