Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Food Safety,Our Blog,Outbreaks & Recalls,Salmonella on August 20, 2024
A recent King County Update on the ongoing Bellevue IHOP Outbreak of Salmonella illnesses is a prime example of the lasting effects of contaminated food recalls.
Since January 2024, an IHOP located in Bellevue, Washington has struggled to clean up contamination resulting in an ongoing, intermittent Salmonella outbreak.
So far, at least 32 people have been associated with this outbreak, resulting in six hospitalizations.
The timeline started in January 2024, though the last reported illness onset was July 2, 2024.
In January 2024, Washington State Department of Health notified King County Public Health of three cases Salmonella illnesses were sick with genetically similar strains of the Salmonella Thompson bacteria involved in the multi-state outbreak from contaminated fresh diced onion.
Each of those individuals became sick after eating food from the IHOP in Bellevue, Washington.
Environmental Health investigators performed an inspection and determined that all recalled onions were discarded in October 2023 per the recall. There were no visible concerns with the restaurant’s food preparation processes.
Investigators recommended the restaurant perform a deep cleaning of the facility and provide food safety training for the restaurant. They complied.
In March 2023, another illness was reported. The individual indicated eating at the Bellevue IHOP location prior to falling sick.
King County Public Health re-opened the investigation.
Environmental Health investigators tested surfaces in the restaurant. One of those samples tested positive for the same strain of Salmonella involved in the outbreak.
King County Public Health closed the restaurant again on April 10, 2024 and instructed the restaurant to undergo another deep cleaning and disinfection.
Environmental Health investigators visited the restaurant to confirm that the deep cleaning and disinfection took place.
Environmental samples were taken again. All samples were negative for Salmonella bacteria, so King County Public Health allowed the restaurant to reopen on April 12, 2024.
King County Public Health was notified of additional illnesses associated with consuming food from the Bellevue, Washington IHOP in May 2024 with the same strain of Salmonella bacteria from the previous outbreak.
The restaurant was forced to close again on May 24, 2024.
Various surfaces were tested again, all with negative results for Salmonella bacteria.
The restaurant was ordered to perform an extensive deep cleaning and disinfection, which was done by a third-party industrial cleaning company.
The restaurant was allowed to reopen on June 7, 2024 with the following contingencies:
Additionally, restaurant management also voluntarily tested all staff for Salmonella infection. One staff member tested positive for Salmonella despite showing no signs of being sick. King County Public Health ensured this staff member had two negative Salmonella results before being allowed to return to work.
More illnesses with the same outbreak strain were reported in June 2024 after the reopening on June 7, 2024. In response, King County Public Health required the restaurant to close again on June 27, 2024.
Restaurant surfaces were tested again, all with negative results. Another extensive cleaning and disinfection was required and they were allowed to reopen again on July 6, 2024.
King County Public Health published an outbreak summary on August 8, 2024 indicating that the Salmonella outbreak investigation associated with the IHOP in Bellevue, Washington is still ongoing and that “this outbreak may not be over.”
The outbreak strain in this IHOP outbreak is the same strain associated with a Salmonella outbreak from late 2023 that resulted in a fresh diced onion recall.
This outbreak sickened at least 80 people with 18 requiring hospitalizations. One death was associated with this outbreak.
The outbreak strain was detected in environmental samples from the farm where the onions were grown. Additional Salmonella strains were also discovered that matched patient samples from other sick patients. However, those cases were not included in this outbreak as there was not enough supporting evidence to involve them.
A recall for affected product was announced on October 23, 2023 for Gills Onions brand products involving select lots of fresh diced onions.
Recalled product included various sizes of diced yellow onions, diced celery and onions, diced red onions, and diced mirepoix with best by dates between August 8, 2023 and August 28, 2023.
These products were sold in select stores and used in restaurants and institutions throughout the United States and Canada. Including some long-term care facilities.
You may be wondering how this is all connected. How exactly could a recall of a perishable product, like onions, continue to cause illnesses.
Eight months later!
The answer is cross contamination.
At some point the contaminated product came in contact with a surface in the kitchen. Potentially from a food worker’s hands. A restaurant employee that touched the product did not remove their gloves before moving to a different part of the kitchen.
Perhaps they touched a piece of equipment. An on/off switch to something. The underside of a table. A writing implement. Something obscure that might not get cleaned regularly.
Bacteria continue to grow and reproduce in that spot.
Then that spot is touched and the contamination spreads. Every subsequent touch until the next hand wash is vulnerable to cross contamination.
This potentially creates a decontamination nightmare. As was the case at the Bellevue IHOP. Despite professional, industrial cleaning, contamination persists.
This Bellevue IHOP outbreak is a prime example of the lasting effects of contaminated food recalls.
Have you been impacted by this Bellevue IHOP Outbreak? You may be eligible to make a legal claim. The Lange Law Firm, PLLC can help! Call (833) 330-3663 for a free, no obligation consultation to go over the details of your situation. Or click here to email.
By: Heather Van Tassell (contributing writer, non-laywer)