Bacterial toxin associated with Thai Woodinville in Woodinville
- Cases: 4
- Hospitalizations: 0
- Deaths: 0
- Status: Investigation is completed
- Locations: Thai Woodinville, 17610 140th Ave NE, Woodinville, WA 98072
- Meal date: January 18, 2019
- Prior food safety inspections and current rating: GOOD
Updated March 13, 2019
Public Health investigated an outbreak of gastroenteritis with abdominal cramping and diarrhea associated with Thai Woodinville in Woodinville.
Since January 24, 2019, 4 people from two separate meal parties reported becoming ill after consuming food and beverage from Thai Woodinville during January 18–January 27, 2019. Symptoms and timing of illness onsets are suggestive of a bacterial toxin, such as Bacillus cereus or Clostridium perfringens.The exact food or drink that caused the illnesses has not been identified, though this is not uncommon for outbreaks associated with a bacterial toxin.
Public Health actions
Environmental Health investigators visited the restaurant on January 25, 2019. Investigators identified potential risk factors for bacterial toxin growth, including incorrect procedures for cooling of potentially hazardous foods and improper storage of raw eggs/meats.
Investigators provided restaurant management with recommendations about safe food handling practices to reduce the risk of bacterial toxins. The facility made process changes to correct unsafe food practices at the time of the field visit.After Public Health received the second complaint of illness from meal date January 27, 2019, Environmental Health investigators worked with restaurant management to make sure they had adopted the recommended safe food handling practices.
We do not have laboratory testing for the people who became ill. Bacterial toxin illnesses are typically short-lived and by the time people seek care, if they do at all, it is often too long after the suspected exposure to test.
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.
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 B. cereus and C. perfringens