Translate
Gastrointestinal illness outbreak associated with Tacos El Guero in Kirkland
| AT-A-GLANCE | |
|---|---|
| Cases | 34 |
| Hospitalizations | 0 |
| Deaths | 0 |
| Status | Investigation is complete |
| Location | 14130 Juanita Dr Ne #101, Kirkland, WA 98034 |
| Illness onset date range | September 14 and 15, 2023 |
| Meal dates | September 14, 2023 |
| Prior food safety inspections and current rating? | NEEDS TO IMPROVE |
Summary
Public Health investigated an outbreak of gastrointestinal illness associated with a private event catered by a Tacos El Guero food truck on September 14, 2023. Symptoms and timing of illness onsets were suggestive of a bacterial toxin, such as Clostridium perfringens or Bacillus cereus.
The exact food or drink that caused the illnesses was not identified, though this is not uncommon for outbreaks associated with a bacterial toxin.
Public Health actions
On September 15, 2023, a group reported the outbreak to Public Health after eating together on September 14, 2023. Public Health gathered information about symptoms and when people became ill.
Environmental Health investigators visited the mobile food trucks and restaurant on September 18, 2023. Investigators identified potential risk factors for bacterial toxin growth including inadequate refrigeration and improper cooling of food. They also observed inadequate equipment, improper reheating, and lack of managerial oversight. Additionally, food at this event was served out of an unpermitted food truck. Corrective actions were discussed at the time of the visit. Based on unsafe food handling practices identified during the investigation, Environmental Health Investigators closed the restaurant on September 18, 2023.
On September 27, Environmental Health Investigators revisited the facility and food trucks to verify safe food handling practices, and the facility reopened the same day. Unpermitted food trucks will remain closed until they are approved by the Health Department.
About Bacillus cereus or Clostridium perfringens
- Bacillus cereus and Clostridium perfringens are both bacteria that grow rapidly at room temperature. These bacteria are found in a variety of foods, including meats, rice, leftovers, sauces, soups, and other prepared foods, particularly those that have sat out too long at room temperature.
- Both bacteria are commonly found in the environment. Contaminated foods could be stored outside of safe temperature ranges at some point prior to arrival at the restaurant, possibly allowing for enough growth of the bacteria or their spores, which then can't be completely removed by proper refrigeration and cooking.
Prevention
General advice for reducing risk of contracting Bacillus cereus or Clostridium perfringens:
- Wash hands, cutting boards, and counters used for food preparation immediately after use to avoid cross-contamination of other foods.
- Food, especially meats, rice, and gravies should be cooked to a safe internal temperature, and then kept at 140°F (60°C) or warmer, or 40°F (4.4°C) or cooler.
- Leftover foods should be refrigerated as soon as possible and within 2 hours of preparation.
- It is recommended to put hot foods directly into the refrigerator. However, to allow rapid cooling, large amounts of food, such as soups, stews, and big cuts of meats, such as roasts, should be divided into small quantities for refrigeration.
- Leftovers should be reheated to at least 165°F (74°C) before serving.
- Use a food thermometer to appropriately measure food temperatures, both during cooking and cooling.
- When in doubt, throw it out. Foods that have dangerous bacteria in them may not taste, smell, or look different. Any food that has been left out too long may be dangerous to eat, even if it looks OK.
More information about foodborne illnesses and B. cereus and C. perfringens
- Foodborne Germs and Illnesses
Centers for Disease Control - Four Steps to Food Safety
Centers for Disease Control - Bacillus cereus facts
Foodsafety.gov - Clostridium perfringens facts
Foodsafety.gov