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Posted August 28, 2017 at 1:33 pm


  • Public Health investigated an outbreak of Campylobacter associated with a single meal party at Café Juanita in Kirkland on June 24, 2017.

  • On July 24th, Public Health learned about two ill persons from a single meal party during an interview with an ill person diagnosed with Campylobacter. We were not able to confirm illness information about the second ill person until August 16th. No other ill persons have been identified.

  • The ill persons shared multiple food items, including foie gras. Foie gras has been linked to other Campylobacter outbreaks in the past, particularly when eaten raw or undercooked.

About campylobacteriosis

  • Campylobacteriosis is an infection of the intestines caused by the Campylobacter bacteria. Most people will get diarrhea, stomach cramps, and fever within 1 to 10 days after swallowing the bacteria, but usually between 2 to 5 days. The diarrhea may be bloody and can be accompanied by nausea and vomiting. The illness typically lasts about one week. Some infected persons do not have any symptoms. In persons with compromised immune systems, Campylobacter occasionally spreads to the bloodstream and causes a serious life-threatening infection.

  • Most cases of campylobacteriosis are associated with consumption of undercooked meat (especially poultry) or ready-to-eat foods that have been contaminated with juices from raw meat. Person-to-person transmission is uncommon. Large outbreaks of campylobacteriosis have been associated with consumption of contaminated water, unpasteurized milk, or cheese. Humans can become infected after contact with infected pets, especially puppies and kittens.

More information about campylobacter


General advice for reducing risk of contracting campylobacteriosis:

  1. Cook all poultry products thoroughly. Make sure that the meat is cooked throughout (no longer pink) and any juices run clear. All poultry should be cooked to reach a minimum internal temperature of 165°F.

  2. If you are served undercooked poultry in a restaurant, send it back for further cooking.

  3. Wash hands with soap before preparing food.

  4. Wash hands with soap after handling raw foods of animal origin and before touching anything else.

  5. Prevent cross-contamination in the kitchen by using separate cutting boards for foods of animal origin and other foods and by thoroughly cleaning all cutting boards, countertops, and utensils with soap and hot water after preparing raw food of animal origin.

  6. Do not drink unpasteurized milk or untreated surface water.

  7. Make sure that persons with diarrhea, especially children, wash their hands carefully and frequently with soap to reduce the risk of spreading the infection.

  8. Wash hands with soap after contact with pet feces.

Cases: 2
Hospitalizations: 0
Deaths: 0
Status: Complete

  • Public Health’s Environmental Health inspectors visited the restaurant on August 17th. During the field inspection, inspectors observed the cooking process and checked the final cooking temperature of the foie gras. Although it reached a safe temperature during the inspection, workers had not been using a thermometer. They were instructed to use a food thermometer to ensure that all foods are reaching the correct temperatures to kill harmful bacteria that may be present. The restaurant worked cooperatively with Public Health.

  • Inspectors made a return visit on August 22nd and reviewed sources and preparation steps of the other foods that the two cases may have also consumed.

Café Juanita
9702 NE 120th Pl
Kirkland, WA 98034