The foodborne illness outbreak at Bonicki’s Sports Bistro at 1891 East Apple Avenue in Muskegon, Michigan was caused by Clostridium perfringens bacteria in improperly stored food, according to Public Health – Muskegon County. People started getting ill after eating at the restaurant in early April. The restaurant is open for business.
Clostridium perfringens is found in soil, sediment, and the intestines of people and animals. The bacteria grows when foods are served after improper storage or held at inadequate storage temperatures. C. perfringens poisoning is one of the most commonly reported foodborne illnesses in the United States.
At least six people who ate at the restaurant between April 3 and April 6, 2014 were sickened. Those sickened experienced symptoms of abdominal cramps, vomiting, and diarrhea. Symptoms usually appear 8 to 22 hours after exposure. Most people sickened by this bacterium get better within 24 hours, but some people can be sick for two weeks.
Ken Kraud, health officer for the county, said in a statement, “following proper food cooling and storage procedures is an important part in preventing foodborne illness.” Perishable foods such as meat, meat products, and gravy must be cooled quickly to below 40 degrees F to prevent the growth of pathogenic bacteria. And Clostridium perfringens bacteria can grow easily in foods that are held between 40 degrees F and 140 degrees F for more than two hours.
