12 sick with Salmonella in Illinois outbreak; McDonald’s cleared to reopen

That Bloomington, Illinois, McDonald’s restaurant that closed because of possible links to a Salmonella outbreak has reopened after tests cleared employees to return to work.

The McLean County Health Department (MCHD) and the Illinois Department of Public Health are still investigating the source of the salmonella cluster, which originated from individuals who reported eating at a variety of different restaurants in Central Illinois from Oct. 18 to Nov. 11. Not all cases in the investigation have a relationship to the McDonald’s restaurant on South Main Street in Bloomington, and the investigation at this time is focused on preventing further spread of illness.

The suspected transmission of salmonella related to this cluster does not seem to be a certain food, but rather human transmission. As a result, MCHD collected samples from all employees of the establishment to test for infection out of an abundance of caution. All samples collected from surface-testing in the establishment were free of salmonella bacteria.

At this time, 12 reported Salmonella Stanley cases have been confirmed through laboratory testing in McLean County.


’Just a mild Salmonella’ McDonald’s in Illinois closes

A Bloomington McDonald’s restaurant is closed while the McLean County Health Department and Illinois Department of Public Health investigate a suspected case of salmonella at the restaurant.

Health department communications director Kera Simon said owners Bob and Julie Dobski voluntarily closed the restaurant at 2410 S. Main St. Wednesday night for the Thanksgiving holiday and chose not to reopen.

The confirmed cases range from Oct. 18 to Nov. 11, said Simon, and were most likely a result of human transmission and not a specific food.

“All of the employees are being tested and the restaurant will not reopen until they have enough staff who have been confirmed they are safe to serve,” said Simon, adding, “We are still early in the investigation. It was a low number of cases, less than 10, and it was a mild strain of salmonella.”

Salmonella from salad at Illinois restaurant? Maybe, but source not IDed, 15 sick

Health types in Illinois continue to investigate the cause of a Salmonella Typhimurium outbreak that appears to be linked to the Portillo’s restaurant in St. Charles.

The number of confirmed cases stands at 15.

An exact cause of the outbreak has not been identified; however the weight of evidence leans toward the ingestion of salad. It is not known how the salad became contaminated.

Eleven of the 15 cases reported eating at Portillo’s, and seven of those reported eating a salad. Two employees have tested positive for Salmonella Typhimurium, but the investigation has identified them as likely victims of the outbreak and not the cause.

Other information about the outbreak includes
• Onset date ranged from April 5 through April 30
• 10 are female, five are male
• Three were hospitalized

13 now sick from salmonella in Illinois

Health officials say 13 people now have been confirmed as having contracted salmonella typhimurium, suspected to have come from Portillo’s, a St. Charles restaurant, in northeast Illinois.

Nine are female and four are male, with their ages ranging from 17 to 64. Three of the patients were hospitalized, but all have since been released.

Portillo’s “is actively cooperating with the investigation, having cleaned and sanitized the building Monday night and discarded all food items, except for samples that were collected by Kane County Health Department staff to send to the IDPH lab for testing.”

Salmonella suspect is Illinois restaurant, at least 7 ill

The Kane County Health Department said Tuesday it is investigating an outbreak of a form of salmonella poisoning, possibly linked to a Portillo’s restaurant in St. Charles.

In approximately the past two weeks, 10 cases of Salmonella ser. Typhimurium with a matching PFGE, or genetic, pattern have been reported In Illinois. This pattern is rare in Illinois. At least two additional cases of S. Typhimurium are pending the PFGE results. Cases in other states have also been identified.

The Kane Health Department said a common potential link is that seven of the people affected reported having eaten at Portillo’s at 3895 E. Main St. in St. Charles during April. No specific food item has been identified to be source of the illness.

The management of Portillo’s is actively cooperating with state and local health officials in the investigation, the Kane department said. The restaurant was sanitized overnight Monday and is having all its food handlers tested for possible infection.

Nuevo Folleto Informativo: Más de 100 enfermos a causa de 4 brotes relacionados con pasteles en Illinois

Traducido por Gonzalo Erdozain

Resumen del folleto informativo mas reciente:

– Las pruebas revelaron Staphylococcus aureus en productos de “Rolf’s Patisserie”
– Productos de pastelería rellenos con crema, ya sean tortas o eclairs de chocolate, por lo general se ven involucrados en brotes ?de Staphylococcus aureus
– Brotes en panaderías y pastelerías son a causa de pobre higiene personal, equipo contaminado y abuso de temperatura.

Los folletos informativos son creados semanalmente y puestos en restaurantes, tiendas y granjas, y son usados para entrenar y educar a través del mundo. Si usted quiere proponer un tema o mandar fotos para los folletos, contacte a Ben Chapman a benjamin_chapman@ncsu.edu.

Puede seguir las historias de los folletos informativos y barfblog en twitter
@benjaminchapman y @barfblog.

Près de 100 personnes malades dans quatre foyers dus à des pâtisseries vendues dans l’Illinois

Translated by Albert Amgar

Les produits de pâtisseries tels que les gâteaux à la crème comme les tartes à la crème et les éclairs au chocolat sont souvent impliqués dans des intoxications alimentaires à Staphylococcus aureus.

Une analyse a révélé la présence de Staphylococcus aureus dans des produits de la pâtisserie Rolf

Une pâtisserie de Lincolnwood dans l’Illinois a été à l’origine de quatre foyers d’intoxications alimentaires à staphylocoque en novembre et décembre 2010. Ces foyers liés au travail du traiteur, ont rendu au moins 100 personnes malades. La pâtisserie Rolf, l’entreprise en cause, a fermé ses portes et a rappelé un certain nombre de produits vendus au détail pour limiter de nouvelles maladies.

Les cas ont été liés à la consommation de pâtisseries dans un restaurant ou autre. Des prélèvements d’aliments analysés par les autorités sanitaires locales ont confirmé la présence de Staphylococcus aureus. La pâtisserie a réouvert après avoir écarté tous les ingrédients alimentaires, un nettoyage et désinfection intensif de l’installation, et, une nouvelle formation des personnels aux bonnes pratiques d’hygiène.

Staphylococcus aureus peut se développer dans des aliments riches en protéines, à faible teneur acide (comme les pâtisseries fourrées à la crème) et conservés à température ambiante. Lorsque les bactéries croissent, elles créent des toxines entraînant diarrhée, nausée, vomissements et crampes abdominales lorsqu’elles sont consommées. L’apparition des symptômes peut être très rapide, près d’une heure après consommation des aliments contaminés.

Staphylococcus aureus est souvent retrouvé sur la peau humaine. Les épidémies dans les pâtisseries sont souvent liées à une mauvaise hygiène personnelle, des équipements contaminés et des températures insuffisantes.


Jimmy John’s salmonella-in-sprouts sickens 112 not counting that other outbreak

The U.S. Centers for Disease Control updated the numbers on the Illinois-based salmonella-in-sprouts outbreak.

From November 1, 2010, through January 4, 2011, 112 individuals infected with the outbreak strain of Salmonella serotype I 4,[5],12:i:-, whose illnesses began since November 1, have been reported from 18 states and the District of Columbia. Results of the investigation indicate a link to eating Tiny Greens Alfalfa Sprouts at Jimmy John’s restaurant outlets.

Consumers should not eat recalled Tiny Greens Alfalfa Sprouts or Spicy Sprouts, and restaurant and food service operators should not serve them.

Advice to Consumers, Retailers and Others

• Consumers, retailers and others who have Tiny Greens Alfalfa Sprouts or Spicy Sprouts should dispose of them in a closed plastic bag placed in a sealed trash can. This will prevent people or animals from eating them.

• Persons who think they might have become ill from eating potentially contaminated products should consult their health care providers.

• Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts).

• Cook sprouts thoroughly to reduce the risk of illness. Cooking thoroughly kills the harmful bacteria.

• Request that raw sprouts not be added to your food. If you purchase a sandwich or salad at a restaurant or delicatessen, check to make sure that raw sprouts have not been added.

Tainted desserts sicken 100, Illinois bakery pulls products

Sucks to be in public health in Illinois these days. Maybe there’s sprouts on cupcakes in some new foodie trend.

The Illinois Dept. of Public Health announced today that over 100 people in at least four separate outbreaks have been sickened with Staphylococcus aureus after dining on desserts from Rolf’s Patisserie, a wholesale and retail sales bakery in Lincolnwood, just outside Chicago. No mention of the outbreaks on the company website.

Some became ill after eating the desserts at an unnamed restaurant while others were sickened after a holiday party, a catered party or company event.

Initial laboratory tests shows one food item to be contaminated with high levels of, a bacteria that produces toxins in foods that can make people ill. The bacteria can spread if a person with a staph infection has an uncovered lesion or sore that comes in contact with food or food processing equipment, the release said.