Foodborne illness outbreak investigation summary
Posted April 27, 2016
Public Health is investigating an outbreak of salmonellosis (caused by Salmonella bacteria) associated with 663 Bistro, 663 S Weller S, Seattle 98104. As of 4/27/16 four people from three separate meal parties became ill after eating at the restaurant between 3/11/16 and 4/08/16; one of the ill persons was hospitalized.
Laboratory testing has indicated that three of the cases are infected with the same strain of Salmonella bacteria, called Salmonella braenderup. In typical years, fewer than five cases of this strain are reported in King County.
Public Health received the first report of illness on 3/28/16. The second case was reported on 4/7/16, and the common restaurant exposure was identified during a case interview on 4/8/16. The most recent case was reported on 4/19/16. Public Health performed a field investigation of the restaurant on 4/12/16, which resulted in temporary closure of the facility. The decision to suspend the restaurant's permit was based on observation of repeat improper food handling practices. The restaurant was permitted to re-open on 4/14/16, a second closure occurred after re-inspection on 4/26/16 because of continued repeat violations. The establishment was reopened on 4/27/2016 after passing a re-inspection. Environmental Health investigators will continue to work with the restaurant owners and employees on maintaining safe food handling practices.
Salmonellosis is a bacterial infection that is often spread through the fecal-oral route, through contaminated food and water, or through contact with animals and their environments. Symptoms of salmonellosis include nausea, vomiting, diarrhea, headache, fever, chills, and abdominal cramping. Illness typically lasts several days and people can spread infection to others even after symptoms resolve.
To prevent Salmonella infection:
- Wash hands with soap and water after going to the bathroom, changing diapers, touching animals, and before eating or preparing food.
- Cook all meats thoroughly, especially poultry.
- Wash cutting boards and counters used for meat or poultry preparation immediately after use to avoid cross contaminating other foods.
For more information about salmonellosis, see: