Trade Winds Bar & Grill Campylobacter Outbreak

The Trade Winds Bar & Grill Campylobacter Outbreak is under investigation by the Kansas Department of Health and Environment (KDHE). Anyone who was at Trade Winds Bar & Grill between July 14 and August 9 and then developed diarrhea, bloody diarrhea, abdominal pain, nausea, or vomiting should consult with their doctor. These are classic Campylobacter symptoms.

Trade Winds Bar & Grill Campylobacter Outbreak

The KDHE said Campylobacter is an infectious disease caused by a bacteria that is most commonly associated with eating raw or undercooked chicken, or from contamination of other foods by those items. It does not usually spread from one person to another but can when an infected person doesn’t wash their hands with soap and water appropriately after using the restroom or before preparing food, the KDHE said.

KDHE urges anyone who developed Campylobacter symptoms after visiting Trade Winds Bar & Grill to complete a confidential survey.

The Trade Winds Bar & Grill closed on August 9. It remained closed for a week. It reopened on August 15.

What You Should Know About Campylobacter

What are the Symptoms of Campylobacter Infection?
An infected person will typically show signs and symptoms of a Campylobacter infection within 2-5 days after eating or drinking a contaminated product or other exposure. But in some infections, it can take up to 10 days for symptoms to show. The most common symptoms include:
• diarrhea (often with blood in the stool)
• nausea/vomiting
• headache
• fever
• abdominal pain

Treatment

When campylobacteriosis becomes severe, the antibiotics azithromycin and ciprofloxacin are used by physicians to treat it. However, in some cases the infection can become stubborn and resist the antibiotics. When this occurs, the person being tormented by the antibiotic-resistant bacteria may stay ill longer because the infection is difficult to treat. Resistant campylobacteriosisis not only prolongs the ailment, but increases medical expenses for the victim, as well as threatens public health.

What are the possible long-term effects of Campylobacter infection?

Campylobacter infections can cause serious complications, especially those who are in the high-risk group. These complications may include:
• Guillain–Barré syndrome (As many as 40% of cases in the United States may be triggered by Campylobacter infection)
• Reactive arthritis: Joint swelling and pain that usually lasts for 3 to 12 months
• Sepsis (septicemia or blood poisoning)
• Meningitis
• Irritable Bowel Syndrome

How Is It Spread? Common Sources

There’s one species of Campylobacter bacteria that most commonly infects humans, called Campylobacter jejuni. Most infections are the result of eating raw or undercooked poultry. Other foods can easily become contaminated by coming into contact with the infected poultry. An example for when this could occur is if a cutting board is used for already prepared foods or food that is eaten raw like fruit or vegetables, without having washed it when it was previously used to prepare raw chicken. Another possible way of contracting the Campylobacter infection is by contact with dog or cat feces. It is rare that the bacteria spreads from person to person and even more rarely, that people are infected by way of blood transfusions.

Sources of past outbreaks of Campylobacter bacteria have most often been poultry, produce, untreated water, and unpasteurized dairy products.

What can Restaurants Do to Prevent Campylobacter Infection?

According to the USDA Food Safety and Inspection Services (FSIS), “Meat and poultry can contain Campylobacter. However, the bacteria can be found in almost all raw poultry because it lives in the intestinal tract of healthy birds.” For this reason, proper kitchen safety and cleanliness is a must-have to prevent infection. As the FSIS notes, “Campylobacter bacteria are extremely fragile and are easily destroyed by cooking to a safe minimum internal temperature.” In addition to cooking meat thoroughly, it is vital that meat be refrigerated properly. Food should be thawed in cold water on in the microwave, not at room temperature. Frequent hand-washing reduces contamination risk as does the proper washing of dishes and utensils. All cooking surfaces and cutting boards should be cleaned in hot, soapy water to reduce the risk of cross contamination.

How The Lange Law Firm Can Help

Our mission is to help families who have been harmed by contaminated food or water. When corporations cause Campylobacter food poisoning outbreaks, we use the law to hold them accountable. The Lange Law Firm is the only law firm in the nation solely focused on representing families in food poisoning lawsuits and contaminated water lawsuits.

If you got food poisoning in the Trade Winds Bar & Grill Campylobacter Outbreak and are interested in making a legal claim for compensation, we can help. Our Campylobacter Lawyer can help you pursue compensation for your medical bills, time lost from work, and foo Campylobacter infection. Call us for a free no obligation legal consultation at (833) 330-3663 or send us an e-mail here.