The Flathead City-County Health Department (FCCHD), the Montana Department of Public Health and Human Services (DPHHS), and other local health departments, are working together to investigate an E.coli O157:H7 outbreak originating in Flathead County.

To date, the investigation has identified at least 14 individuals associated with the outbreak. Many of the cases experienced moderate to severe symptoms, and one death has occurred. Preliminary investigative findings indicate that ground beef containing the E.coli bacteria may be the exposure of concern. State partners continue to test clinical and food samples for laboratory confirmation.mp

The FCCHD and DPHHS investigation has determined that the ground beef identified as the potential source of the outbreak was sold directly to several restaurants from a distributor. The product was not available for purchase by consumers in grocery store settings. Public health staff worked directly with all affected facilities to remove any remaining product. The last known date of consumption of the product was July 14th, 2024.

“We send our condolences to all family and friends that have been affected by this death,” said Jennifer Rankosky, Health Officer of the Flathead City-County Health Department. “Our staff continue to work diligently through this investigation and were able to identify a suspect source early to mitigate risks and prevent others from getting sick.”

E. coli O157 infections can be caused by a person eating a product that is contaminated with this strain of bacteria. Symptoms of E. coli infection include severe stomach cramps, bloody diarrhea, vomiting, fever, and chills. In severe cases, the infection can also damage organs. Symptoms of E. coli infection occur between one and ten days after exposure, with an average of three to four days after exposure. Individuals that may be experiencing these symptoms are encouraged to contact their healthcare provider.

E. coli infections can be prevented by taking the following precautions:

• Cook ground beef and pork to a minimum internal temperature of 160°F. Do not eat rare or undercooked ground beef.

• Always carefully wash hands with soap and warm water after using the bathroom and changing diapers, and before handling or eating any food.

• Always wash hands after contact with farm animals, animal feces, and animal environments.

• Wash raw fruits and vegetables before eating.

• Keep raw meat separate from produce and other foods when shopping for and storing groceries.

• Avoid unpasteurized beverages. FCCHD encourages individuals to take precautionary measures to prevent foodborne illness.

For more information about E. coli and illness prevention tips, visit https://www.cdc.gov/ecoli/about/index.html.

E. coli:  Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of E. colioutbreaks and hemolytic uremic syndrome (HUS). The E. coli lawyers of Marler Clark have represented thousands of victims of E. coli and other foodborne illness infections and have recovered over $850 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation.  Our E. coli lawyers have litigated E. coli and HUS cases stemming from outbreaks traced to ground beef, raw milk, lettuce, spinach, sprouts, and other food products.  The law firm has brought E. coli lawsuits against such companies as Jack in the Box, Dole, ConAgra, Cargill, and Jimmy John’s.  We have proudly represented such victims as Brianne Kiner, Stephanie Smith and Linda Rivera.

If you or a family member became ill with an E. coli infection or HUS after consuming food and you’re interested in pursuing a legal claim, contact the Marler Clark E. coli attorneys for a free case evaluation.

Additional Resources:

• About E. coli – a complete online resource with information on symptoms and risks of E. coli infection
• About hemolytic uremic syndrome (HUS) – a complete online resource with information about acute kidney failure
• Marler Clark E. coli Lawsuits and Litigation
• A downloadable Family Health Guide

Cargill Meat Solutions, a Hazleton, Pa., establishment, is recalling approximately 16,243 pounds of raw ground beef products that may be contaminated with E. coliO157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.

The raw ground beef items were produced on April 26-27, 2024. The following products are subject to recall [view labels]:

• 2.25-lbs. plastic-wrapped trays containing “93% LEAN 7% FAT ALL NATURAL LEAN GROUND BEEF” with lot code 117 and establishment number “EST. 86P” printed on the back of the label.
• 1.33-lbs. plastic-wrapped trays containing four “PRIME RIB BEEF STEAK BURGERS PATTIES” with lot code 118 and establishment number “EST. 86P” printed on the back of the label.
• 2.25-lbs. plastic-wrapped trays containing “85% LEAN 15% FAT ALL NATURAL ANGUS PREMIUM GROUND BEEF” with lot code 117 and establishment number “EST. 86P” printed on the back of the label.
• 2.25-lbs. plastic-wrapped trays containing “80% LEAN 20% FAT ALL NATURAL GROUND BEEF CHUCK” with lot code 118 and establishment number “EST. 86P” printed on the back of the label.
• 1.33-lbs. plastic-wrapped trays containing four “80% LEAN 20% FAT ALL NATURAL GROUND BEEF CHUCK PATTIES” with lot code 118 and establishment number “EST. 86P” printed on the back of the label.
• 1.33-lbs. plastic-wrapped trays containing four “90% LEAN 10% FAT ALL NATURAL GROUND BEEF SIRLOIN PATTIES” with lot code 118 and establishment number “EST. 86P” printed on the back of the label.

The products subject to recall all bear the USDA mark of inspection on the front of the product label, and establishment number “EST. 86P” printed on the back of the product label. These items were shipped to Walmart retail locations nationwide.

The establishment reported the issue to FSIS after they identified that previously segregated product had been inadvertently utilized in the production of ground beef.

There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a healthcare provider.

E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 2-8 days (3-4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.

FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. 

On 04/26/2024, Gibson Farms recalled Organic Light Halves and Pieces shelled walnuts because Gibson Farms received information that they may have the potential to be contaminated with E. Coli 0157:H7. E. coli O157:H7 causes a diarrheal illness often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death.

The Organic Light Halves and Pieces shelled walnuts were sold to distributors located in CA and WA. Gibsons Farms Organic Light Halves and Pieces shelled walnuts were sold in bulk boxes in Net Wt. 25 lbs quantities and can be identified by lot 3325-043 & 3341-501 with expiration dates 5/21/25 & 6/7/25.

Gibson Farms, Inc. has voluntarily recalled the product(s) after being notified by the CDC of 12 recorded illnesses allegedly linked to the consumption of organic halves and pieces shelled walnuts. A full investigation is currently under way to determine the potential source of the contamination.

Gibson Farms requests consignees to hold and discontinue selling their existing stock of lot 3325-043 and lot 3341-501 and return any remaining inventory of the recalled products to our local warehouse Gibson Farms 1190 Buena Vista Rd Hollister Ca 95023. If you have distributed or sold this product to other retailers, please notify your clients as to the status of this product. Any retailers that have received the recalled walnuts are recommended to do the following:

• Retailers that received recalled products and do not clean and sanitize bulk bins between refilling them, should discard the contents of the bin and clean and sanitize it before refilling.
• Retailers that received recalled product from a distributor but do not know the brand or lot code information, you should hold product, sanitize your bins, and contact your supplier.

FDA has reason to believe that the following retail locations received the walnuts, included in the recall by Gibson Farms. These products may have been repacked from their original packaging or sold in bulk. This list may not include all retail establishments that have received the recalled product or may include retail establishments that did not actually receive the recalled product. Therefore, it is important that you use the product-specific identification information, available here, in addition to this list of retail stores, when you check the food you have to see if it has been recalled.

Retail Locations that Received Gibson Farms Walnuts

Summary

Public Health is investigating an outbreak of Shiga toxin-producing E. coli O157:H7 (also known as STEC). Three of the five people who got sick had testing that matched by genetic fingerprinting. This means they most likely got sick from the same source. Based on information collected, we found one common source for all sick people which was a store-made guacamole purchased at PCC Community Markets – West Seattle Co-op on February 10, 2024. Even though we think this is the most likely source of illness, we do not know for certain. We did not find out how the guacamole might have been contaminated with STEC and did not have any left to test. This outbreak appears to be over.

Illnesses

Since February 21, 2024, Public Health has learned about five people who got sick between February 14 – February 28, 2024. All five people had symptoms of STEC, including diarrhea (often bloody), stomach cramping, nausea, and vomiting. We have not found any employees sick with symptoms of STEC from PCC Community Markets – West Seattle Co-op.

Public Health actions

Disease Investigators conducted in-depth interviews with the five sick people to find common exposures and help prevent ongoing spread of STEC. Environmental Health Investigators visited the grocery on March 15, 2024. Investigators reviewed with restaurant management the requirement that staff who have symptoms of vomiting and diarrhea are not allowed to work until they are symptom-free for at least 24 hours. Investigators provided education about preventing the spread of STEC — including proper handwashing, preventing bare hand contact with ready-to-eat foods, and preventing cross contamination between raw meat and ready-to-eat food during food preparation. When food workers have STEC, they need further testing before going back to work to make sure they are not contagious.

Laboratory testing

Four people who became sick had testing that was positive for STEC O157:H7. Three people also had further testing showing they matched by whole genome sequencing or WGS (like genetic fingerprinting) at the Washington State Public Health Laboratory. One person who became sick did not have any testing done.

As of February 16, 2024, a total of 10 people infected with the outbreak strain of E. coli have been reported from four states – California, Utah, Colorado and Texas. Illnesses started on dates ranging from October 18, 2023, to January 29, 2024. Of 9 people with information available, 4 have been hospitalized and 1 developed hemolytic uremic syndrome, a serious condition that can cause kidney failure. No deaths have been reported.

Public health investigators are using the PulseNet system to identify illnesses that may be part of this outbreak. CDC PulseNet manages a national database of DNA fingerprints of bacteria that cause foodborne illnesses. DNA fingerprinting is performed on bacteria using a method called whole genome sequencing (WGS). WGS showed that bacteria from sick people’s samples are closely related genetically. This suggests that people in this outbreak got sick from the same food.

State and local public health officials are interviewing people about the foods they ate in the week before they got sick. Of the 8 people interviewed, 6 (75%) reported eating RAW FARM LLC brand raw cheddar cheese. This percentage was significantly higher than the 4.9% of respondents who reported eating any raw milk cheese in the FoodNet Population Survey—a survey that helps estimate how often people eat various foods linked to diarrheal illness. This difference suggests that people in this outbreak got sick from eating RAW FARM LLC brand raw cheddar cheese.

CDC advises people not to eat, sell, or serve RAW FARM brand raw cheddar cheese while the investigation is ongoing.

An infected food handler has been identified as the most likely source of an E. coli outbreak at an Illinois high school that saw 16 students sickened and two hospitalized.

A breakdown in hand washing protocol was the most likely cause of the illnesses, according to a 152-page report from the McHenry County Department of Health. An infected food handler was identified by laboratory testing of stool samples.

The outbreak at Huntley High School occurred in September this year. The county health department released its final report this week. The school district superintendent stated the health department’s report.

“This was an unfortunate situation that resulted in unintentional consequences. The well-being of our students and staff is our top priority. We will continue to partner with MCDH to do everything possible to ensure health and safety, including reinforcing safe food handling and sanitation practices in our cafeterias and adding additional layers of oversight as proactive measures at all Huntley 158 school cafeterias,” the district statement says.

A total of 1,526 students or staff of Huntley High School were interviewed either by Communicable Disease staff or via outbreak investigation questionnaires. Sixteen cases were identified. Fifteen out of 16 patients ate at the cafeteria on the same day.

The county health department clearly concluded that a food handler at the high school was responsible for the outbreak.

“The most likely mode of transmission of STEC (Shiga toxin-producing E. coli) in the HHS cafeteria was through an infected food handler. At the time of the investigation, an HHS food handler who worked at both the cold sandwich station, providing garnishes — lettuce and cheese — to the sandwiches, and at the cookie station was confirmed by (laboratory testing), to have been intermittently shedding STEC, Shiga toxin 2,” according to the health department report, which went on to say that the outbreak was likely larger than that documented.

“. . . Since most infections are self-limiting, most individuals do not seek health care and are not tested. Since it has been documented that STEC can be shed for up to 62 days, it is likely that the food handler was previously mildly ill and did not associate that illness with this outbreak investigation. Since shedding of the pathogen declines over time, it is not unexpected that a culture could not be performed.”

The county investigation found that of the 15 outbreak patients who ate at the cafeteria, all 15 ate a sandwich from the cold sandwich station and all cases with information available for lettuce ate lettuce on their sandwich.

County officials notified the Illinois Department of Health, the Food and Drug Administration, and the Centers for Disease Control and Prevention when the outbreak was declared. The state and federal officials thought the school outbreak might be part of a more significant multistate outbreak.

“The outbreak of STEC at HHS was linked to a multistate outbreak by WGS (whole genome sequencing),” according to the county report. 

“However, this does not imply that the source for the multistate outbreak, which is unidentified to date, is the same as for the outbreak at HHS. The multistate outbreak and the outbreak at HHS likely share a common source, with a student or staff member of HHS becoming ill with STEC after exposure to the source of the multistate outbreak at an external location. Once introduced into HHS, STEC was transmitted primarily through the HHS cafeteria.”

The county report states that the high school kitchen, regarding food safety measures, is in relatively good shape. Although some infractions, such as a faulty dishwasher, were found, those problems were resolved.

“The HHS kitchen cafeteria is well organized, with designated food handling responsibilities, and there is a clear culture of hand washing among the food handlers. Unfortunately, even an occasional breakdown in hand washing procedures or technique can result in the transmission of illness,” the county report says. 

“During observations of the food handling procedures at HHS, two food handlers failed to utilize a barrier to turn off the hand sink. This confirms that even in a kitchen with trained staff, where hand washing is encouraged, a breakdown in technique can occur, mainly when staff are extremely busy and distracted by multi-tasking.

“In this illness outbreak, the likeliest scenario is that the infected food handler failed to wash their hands correctly, or thoroughly enough, or frequently enough, which resulted in contamination of either surfaces (trays, utensils, food packaging, etc.) or food items at the cold sub sandwich station and cookie station. . .  Without a further cooking step after contamination, the pathogen remained viable, resulting in illness following consumption. STEC can be present for up to 16 months on surfaces without proper sanitization.”

According to news reports, Miguel’s Cocina in San Diego’s 4S Ranch neighborhood had a “soft” reopening Friday night 10 days after voluntarily closing its doors in response to an E. coli outbreak that, as of Friday, has sickened at least 35 people including 10 who had to be hospitalized.

The news of the soft opening was confirmed Friday evening by San Diego County Health and Human Services (HHSA) Agency director of communications Tim McLain. The restaurant plans to return to normal operations Saturday.

Those who fell ill, or their families, reported eating at Miguel’s 4S Ranch location from October 6 to October 18 and developed symptoms from October 13 to October 19, according to the HHSA.

County health officials are still investigating the specific food items that were the source of the Shiga-toxin-producing E. coli (STEC) at the restaurant. 

The number of E. coli cases and hospitalizations linked to the outbreak at Miguel’s has increased since the first was reported and could continue to do so. At least one of the cases has developed into the more severe complication of the infection called hemolytic uremic syndrome.