Health Dept. Update on Haven Middle School Food Borne Illness
On Thursday, February 17, 2011 the City of Evanston Health Department was contacted by Evanston School District 65 regarding 30 individuals becoming ill after eating food catered from Merle’s Smokehouse of Evanston at a Parent/ Teacher Conferences on Wednesday February 16, 2011.
Upon notification by District 65 staff, the Evanston Health Department began an immediate investigation and was able to collect samples of the catered food, which were sent to the Illinois Department of Public Health (IDPH) Laboratory in Springfield for testing. Health inspectors were sent to Merle’s Smokehouse at 1727 Maple to collect food samples and perform a detailed inspection with regards to food handling, storage and transportation. Results of the test indicated Clostridium perfrigens as the causative agent.
“The outcome of the investigation revealed unsafe food handling and temperature storage at both Merle’s BBQ Restaurant and Haven Middle School and it is therefore unlikely that the exact cause of the outbreak will be determined,” said Evanston Health Director Evonda Thomas.
Based on positive laboratory tests from the food samples, the Evanston Health Department confirmed the bacteria came from the barbeque pulled chicken that was prepared and cooked at Merle’s BBQ Restaurant and delivered to Haven Middle School where it was then served “buffet style” between the hours of 3 p.m. and 7 p.m. No temperatures were taken at the time of delivery and the food was not kept heated or refrigerated during the time it was being served.
Symptoms of C. perfringes include watery diarrhea and abdominal cramps within 6 to 24 hours (average 8-12). The illness usually begins suddenly and lasts for less than 24 hours. Persons infected with C. perfringens usually do not have fever or vomiting and the illness is not passed from one person to another.
Clostridium perfringes, or C. perfringens is one of the most common causes of food borne illness in the United States and is commonly found on raw meat and poultry. According to the Center for Disease Control and Prevention (CDC), C. perfringens forms spores that can survive high temperatures. During cooling and storage at temperatures from 68°F–140°F (20°C to 60°C) the spores germinate and then the bacteria grow. If food is served without reheating to kill the bacteria, or prepared in large quantities and kept warm (20°C to 60°C; 68°C–140°F) for a long time (Four or more hours) before serving, live bacteria might be eaten. The bacteria then produce a toxin inside the intestine that causes illness.
Learn more about food safety from the Center for Disease Control and Prevention here>>>
The Health Department continues to work with Merle’s Smokehouse and Haven Middle School to encourage safe practices, policies, and procedures to prevent a future occurrence. Questions regarding the outbreak can be directed to Carl Caneva at 847/859.7831 or email safefood@cityofevanston.org.