A Salmonella outbreak that has sickened 29 people in Muskegon and Ottawa counties in MI has been linked to food served at Pints and Quarts Pub and C.F. Prime Chophouse & Wine Bar which share a kitchen. Those sickened, 25 from Muskegon and 4 from Ottawa, ate meals containing chicken or lettuce between Oct. 30 and Nov. 2, 2013, according to Public Health Muskegon County.
“We conducted over 100 interviews with food service workers, restaurant patrons, and others,” Ken Kraus, Director of Public Health Muskegon County said in a statement. “We spoke with those who were ill as well as those who did not get sick to gather as much information as possible about what may have happened during this four-day period.”
Health officials also reviewed food-handling processes, explored cross contamination possibilities and checked food supply sources. “We’ve repeatedly observed and interviewed the restaurant staff and at this time have been unable to find a procedure or practice that would lead to the contamination that occurred. It is clear however, that those sickened were exposed to the bacteria during a limited time period at those locations. There is no indication that this is an ongoing public health concern, but rather appears to be an isolated incident.”
Salmonella is commonly associated with raw poultry, eggs, and unpasteurized dairy products. It is transmitted when people eat food contaminated with microscopic amounts of fecal matter. Symptoms, which include diarrhea, fever, and abdominal cramps, usually develop between six and 72 hours after exposure and last four to seven days.
Muskegon health officials remind consumers that, when preparing food at home, using a meat thermometer is the only way to tell when meat is thoroughly cooked. And that hands, kitchen work surfaces, and utensils must be washed with soap and water immediately after they have been in contact with raw meat or poultry.
