Hoss’s, a restaurant chain that operates restaurants in Pennsylvania, Virginia, and West Virginia, has changed meat suppliers after an E. coli outbreak was traced to one of its restaurants, according to an article posted at Lancaster Farming. Health officials are still investigating the outbreak, but believe it was caused by consumption of mechanically tenderized steaks purchased at Hoss’s restaurant.
Five people ate E. coli tainted steaks at four Hoss’s locations in Centre, Dauphin, Venango, and York counties between March 24 and 29. Each person was infected with a potentially deadly strain of E. coli, the same strain that killed three people and hospitalized hundreds last summer as a result of consuming E. coli-tainted spinach.
The department states each person ate a different cut of steak, but the fact they got it at Hoss’s is the only common link. Four of the five people were hospitalized with symptoms of E. coli, which include severe bloody diarrhea.
Hoss’s stated it would be eliminating three practices it has used to tenderize and flavor its steaks before they arrive at a restaurant: blade tenderization, vacuum marination and marinade injection.