Food Poisoning Law Blog : Food Poisoning Lawyer & Attorney : PritzkerLaw : Food Safety, Outbreaks & Recalls

Campaign buses aren’t the only things rolling through Iowa this week. A wave of Norovirus outbreaks is also rumbling through the state. Over the last 10 days, the Iowa Department of Public Health(IDPH) has been investigating reports of eight “medium to large outbreaks” of what is likely norovirus in five counties.

Norovirus, a common cause of viral gastroenteritis, is also called "the stomach bug." Symptoms include vomiting and diarrhea. Most of the outbreaks are associated with sick people preparing food for others, according to IDH.

“If you’re healthy and you’ve been healthy for the last few days, go ahead and mix up a batch of cookies or slice up a fruit tray,” said IDPH Medical Director Dr. Patricia Quinlisk. “But if you’ve had any sort of stomach illness, do not prepare food of any kind for others. In particular, symptoms such as vomiting and diarrhea should be your ticket out of the kitchen until 48 hours have passed since your recovery.”

Three groups became sick after eating at a restaurant where several food handlers had also been ill. Outbreaks were also associated with events like holiday parties and holiday potlucks, where foods were likely prepared and served by recently ill people, IDH said.

“We’re also getting lots anecdotal reports of probable norovirus outbreaks in other areas of the state,” Quinlisk added. “This virus can be a real holiday spoiler, making your friends and loved ones sick for several days. So, if you are or have been sick, you’ll just have to wait for the next opportunity to make your signature fudge-you’re off kitchen duty until 48 hours after your symptoms have stopped!”

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A norovirus outbreak that has sickened at least three people in Washington state has prompted a recall of ASSI brand frozen, shucked oyster meat from Korea.

Korean Farms of Sante Fe Springs, Calif., the distributor, is recalling three-pound bags of frozen, shucked oyster meat labeled  ASSI Brand “INDIVIDUALLY QUICK FROZEN OYSTER” with a “Better if Used By” date of “2013.02.232.” 

The bags were distributed to eight states: Washington, California, Texas, Colorado, Arizona, Alaska, Idaho, and Utah in boxes of 10 bags each with the lot number C-110223, appearing on each shipping carton , along with a “SHUCKED DATE: 2011.02.24.Some of the oysters were served in a Washington state restaurant where three diners who ate them became ill.

Norovirus causes acute gastroenteritis (inflammation of the stomach and intestines). The most common symptoms are nausea, diarrhea, vomiting, and stomach pain. The illness often begins suddenly and norovirus can make people feel extremely ill with frequent vomiting and diarrhea. Most people get better within 1 to 2 days. Dehydration can be a problem among some people with norovirus infection, especially the very young, the elderly, and people with other illnesses.
Norovirus is highly contagious. People with norovirus are contagious from the moment they begin feeling ill to at least 3 days and perhaps for as long as 2 weeks after recovery, making control of this disease difficult.  Norovirus can spread quickly in settings such as day care centers or nursing homes. Health officials urge anyone with these symptoms to seek medical attention immediately. 

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Noroviruses are a group of viruses that cause the “stomach flu.”  Noroviruses are very contagious. They usually are found in contaminated food or drinks, but they also can live on surfaces or be spread through contact with an infected person.

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The Minnesota Department of Health is investigating a possible outbreak of Norovirus in Baxter, Minnesota, stemming from a church banquet last Sunday that was held as a fundraiser.

WCCO-TV reports that 275 people attended the Pathways of Brainerd fundraiser at Lakewood Evangelical Free Church. The problem was reported Thursday and there are no reports yet as to how many people were sickened.

The health department told WCCO that the fundraiser was catered by Baxter's Prairie Bay Restaurant.

According to the Centers for Disease Control and Prevention, noroviruses are a specific group of viruses that can cause gastroenteritis -- inflammation of the stomach and intestines. The main symptoms are diarrhea, vomiting and stomach pain. Some people might experience fever, chills, headache, muscle aches and fatigue.

Norovirus symptoms usually appear one or two days after eating the contaminated food, but can start in as few as 12 hours. Most healthy people recover without treatment, but infections can cause dehydration that can cause serious problems.

If you or someone you know was sickened at the banquet and have legal questions about the outbreak, call a food safety lawyer at Pritzker Olsen in Minneapolis for a free consultation at 1-888-377-8900 (Toll Free) or complete the consultation form on the side of this Web page.

Our law firm practices extensively in the area of foodborne illness litigation and has years of experience representing victims of food poisoning.

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An oyster harvesting area off the Louisiana coast will remain closed for at least 21 days in connection with a Norovirus outbreak that occurred at a seafood conference in Mississippi.

The closure of the Plaquemines Parish molluscan shellfish harvesting area was ordered by the Louisiana Department of Health and Hospitals Wednesday. The order also recalled all oysters harvested from the area since March 6, including shucked, frozen, breaded and post-harvest processed oysters, and oysters for the half shell market.

"Health Officer Dr. Jimmy Guidry signed the closure order when the Department was notified by the Mississippi State Department of Health that a Norovirus outbreak may have been caused by oysters harvested from Basin 4, Area 7,'' said a press release. 

Eleven people at the seafood conference were sickened and one was hospitalized.

Norovirus is a virus that causes flu-like symptoms of nausea, vomiting, diarrhea and stomach cramping for one to two days on average. Occasional symptoms may include low-grade fever, chills, headache, muscle aches and fatigue.

The food most commonly associated with Norovirus outbreaks is shellfish. Clams, oysters and other shellfish can become contaminated from raw sewage dumped by boaters. Water, ice, produce and ready-to-eat foods are also common sources of Norovirus infection.

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Bacterial toxins -- not Norovirus -- probably caused an outbreak of gastrointestinal illness in about 150 of 1,000 attendees at a YMCA Youth and Government meeting in Raleigh, North Carolina, in early February. Five were hospitalized.

That is the followup report from WRAL-TV in Raleigh, quoting health officials including state epidemiologist Dr. Megan Davies.

Said Davies: “The timing of the outbreak and the fact that most sick attendees had only diarrhea and not vomiting make it unlikely that norovirus was the main cause. Still, some students might have had norovirus when they arrived at the conference in Raleigh.”

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We are not handling these cases.

Passengers have been compensated for the interrupted itinerary, said Celebrity Cruises spokeswoman Cynthia Martinez.

"Guests currently onboard Celebrity Mercury received an onboard credit in the amount of one day of the cruise fare paid for their sailing, as well as a future cruise certificate for 25 percent of the cruise fare paid," she said in an e-mail to CNN.

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Health officials in Wake County, North Carolina, confirmed Norovirus as the cause of an outbreak of vomiting and nausea at a YMCA youth and government conference in downtown Raleigh.

More than 150 youth and advisors began experiencing nausea and vomiting Friday night after a catered dinner and a fleet of ambulances was sent to the downtown Raleigh Sheraton Hotel to treat victims. The county said six were hospitalized.

Epidemiologists are still looking for the source of the outbreak. Since it  was reported, the county’s epidemiological team has interviewed 152 people and inspected several food service establishments as part of the ongoing investigation into a cause of the norovirus outbreak. Control measures have been put in place at food service establishments to reduce the spread of norovirus, including:

• Sanitizing with chlorine.
• Emptying and sanitizing ice buckets
• Restricting bare hand contact with food
• Evaluating food service employee health

If you were affected by this outbreak and have questions about possible legal compensation, contact national food poisoning law firm Pritzker Olsen at 1-888-377-8900 (Toll Free) or complete our contact form on the side of this Web page. We are a leading national practitioner of foodborne illness litigation and we have been helping victims collect compensation for years.

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A county press release says the virus currently affects 122 people ranging in age from Pre-Kindergarten  to adult. Although lab tests have not yet confirmed norovirus, the illness and how it spread is consistent with a norovirus outbreak. 

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 The Louisiana Department of Health and Hospitals today reopened Area 29 to oyster harvesting after it had been shut down over concerns that the oysters caused a Norovirus outbreak in North Carolina last month.

"DHH evaluations of Area 29, located in Lower Calcasieu Lake, have determined the molluscan shellfish growing waters there are suitable for harvest of oysters,'' the department said in a press release.

Calcasieu Lake is an estuary in the Gulf of Mexico south of Lake Charles, Louisiana.

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The Texas Department of State Health Services has ordered a recall of all oysters harvested from the San Antonio Bay between Nov. 16 and Nov. 25 and the Food and Drug Administration (FDA) has advised consumers not to consume any oysters harvested from the beds after Nov. 16.

The warnings are related to an investigation into about a dozen Norovirus-related illnesses from South Carolina and North Carolina residents who ate San Antonio Bay oysters.

Consumers who ate oyster products on or after Nov.16 and have experienced symptoms of norovirus are encouraged to contact their health care provider and local health department. 

Norovirus symptoms include nausea, vomiting, diarrhea and stomach cramping. Affected individuals often experience low-grade fever, chills, headache, muscle aches and a general sense of tiredness. Most people show symptoms within 48 hours of exposure to the virus. The illness typically lasts one to two days. Norovirus typically is not life-threatening,

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We are not handling these cases.

Noroviruses are a group of viruses that cause the “stomach flu,” or gastroenteritis. Noroviruses are very contagious. They usually are found in contaminated food or drinks, but they also can live on surfaces or be spread through contact with an infected person.

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This year at the International Conference on Emerging Infectious Diseases, one of the topics was foodborne outbreaks in the United States associated with leafy greens.  A leafy-green-associated foodborne outbreak was defined as two or more illnesses due to the consumption of a single leafy green food item (lettuce, cabbage, mesclun mix, spinach) or a salad item containing one or more leafy greens. According to CDC data, of 10,421 foodborne outbreaks reported during 1973-2006, 502 (4.8%) outbreaks, 18,242 (6.5%) illnesses, and 15 (4.0%) deaths were associated with leafy greens. Norovirus was responsible for 196 (58.3%) outbreaks; Salmonella, 35 (10.4%) outbreaks; and E. coli O157:H7, 30 (8.9%).

The following is some additional information from the conference regarding leafy-green-associated foodborne illness:

• The median size of leafy green-associated outbreaks (18 illnesses) was twice the median size of non-leafy green-associated outbreaks.
• During 1986-1995, U.S. leafy green consumption increased 17.2% from the previous decade. During the same period, the proportion of all FBDO due to leafy greens increased 59.6%.
• During 1996-2005 leafy green consumption increased 9.0% and leafy green-associated outbreaks increased 38.6%.
• In 296 (69.4%) outbreaks, leafy greens were served at a restaurant.
• 11 (2.2%) involved cases in multiple states.

From 1986 through 2005, the number of leafy-green-associated foodborne outbreaks associated with lettuce rose at a much higher rate than can be accounted for by an increase in leafy green consumption. Over half of the leafy-green-associated foodborne outbreaks involved restaurants. 

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Norovirus sickened 65 people at a medical convention held at the Gaylord National Resort and Convention Center in Oxon Hill, Maryland. Most of the individuals came down with a stomach flu, or gastroenteritis, which is caused by norovirus and can be spread through contact with contaminated people, food, or drink.

According to The New York Times,

The illnesses were first noted when officials received calls about a dozen sick people Thursday evening at Reagan National Airport. The travelers had similar symptoms, including nausea, said Rob Yingling, spokesman for the Metropolitan Washington Airports Authority.

There were about 350 people at the conference, however only 65 reported sickness, and all but one person have been able to return to their homes.  The Prince George County Health Department is looking into what exactly caused the illness and a private company has been hired to thoroughly clean the resort.

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30 people became ill after attending a banquet at the Adams Mill Restaurant in Manchester, Connecticut.  The banquet was hosted by a University of Connecticut sorority, and a norovirus was to blame for the illnesses. Norovirus can be a foodborne disease, but can also be spread by various other means, causing fever, chills, headache, muscle aches, nausea, tiredness, and vomiting.

About 150 people attended the banquet, and 30 were treated at the UConn hospital.  After suggestions from the health department, the restaurant closed for a day for a thorough cleaning.

According to the Hartford Courant,

Anthony Scarpace, the owner of The Adams Mill, said Thursday that the restaurant is cooperating with the health department and noted that the source of the illness is inconclusive. He said it is not clear whether the illness was food-borne or perhaps was spread by a student who brought it into the restaurant.

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The Centers for Disease Control and Prevention keep track of all outbreaks of foodborne illnesses in the country. The CDC defines an outbreak as two or more people becoming ill from the same food acquired at the same establishments. HealthInspections.com analyzed all of the outbreak information from the CDC and concluded that the five worst states in terms of number of outbreaks in 2006 are:

1. Florida- 74 outbreaks
2. California- 69 outbreaks
3. Minnesota- 55 outbreaks
4. Ohio- 54 outbreaks
5. New York- 50 outbreaks

Florida has topped the nation with number of outbreaks for the past three years. According to the data, hotels and restaurants seem to be the leading cause of outbreak in the state. One restaurant in particular, Coconuts on the Beach of a Hilton resort, was found to violate numerous health code violations. According to HealthInspections.com,

83 people got sick at the upscale Hilton resort on Singer Island near West Palm Beach. They were hit with Norovirus, a highly contagious stomach bug that causes vomiting and diarrhea.

Just two days after customers began getting sick, a health inspector cited Coconuts for allowing an employee with some type of infection to continue working. The law requires that sick food workers must be sent home.

The restaurant fared poorly on previous inspections as well, having been cited for 36 violations including employees not washing or changing dirty gloves, cleaning with dirty cloths, and dirty ice machines and soft drink nozzles. The poor record at hotels and restaurants would seem to be a serious issue for a state that depends on its tourism, but the Florida Restaurant and Hotel Association maintains that conditions are improving.

Florida, however, is not the only state with problems. California has consistently been second worse in numbers of outbreaks. San Diego County alone has seen a 43% increase in confirmed cases of restaurant food poisonings over the past three years. Minnesota has a poor record as well, leading the nation in most cases of Norovirus. Experts cite the lack of enforcement in the state and the inability of the public to access inspection reports online.

The report also designated what types of food were likely to lead to illness in each state.

Florida:          Seafood, Ethnic Foods, Lettuce-based Salads

California:      Seafood, Chicken, Ethnic Foods, Lettuce-based Salads

Minnesota:     Seafood, Lettuce-based Salads, Deli Sandwiches

Ohio:              Lettuce-based Salads, Chicken

New York:     Seafood, Lettuce-based Salads 

Overall, the problems in food safety cannot be pinpointed to a single source, but keeping states accountable for their records and informing the public of violations can help promote safer food for all.

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The 2008 International Conference on Emerging Infectious Diseases discussed the growing number of foodborne illnesses related to vegetables, mainly leafy greens. It has been thought that the increase of leafy greens in the average American’s diet has led to the increase in disease related to those foods; however, data analyzed at the conference suggests something entirely different.

Michael Lynch of the Centers for Disease Control and Prevention (CDC), said, according to EurekAlert!,

“During the 1986-1995 period U.S. leafy green consumption increased 17% from the previous decade. During the same period, the proportion of all foodborne disease outbreaks due to leafy greens increased 60%. Likewise during 1996-2005 leafy green consumption increased 9% and leafy green-associated outbreaks increased 39%,” says Lynch.

Outbreaks recently have been located in E. coli contaminated spinach and lettuce and other various greens. Only 9% of all outbreaks related to leafy were greens, however, were due to E. coli. Salmonella was responsible for 10% of outbreaks, but the major contributor, norovirus, accounted for 60% of leafy green outbreaks.

Although the data shows that the increase of foodborne outbreaks related to leafy greens is not caused solely by the increased consumption of that type of food, researchers and officials still cannot account for the increase.

“The proportion of outbreaks due to leafy greens has increased beyond what can be explained by increased consumption. Contamination can occur anywhere along the chain from the farm to the table. Efforts by local, state and federal agencies to control leafy green outbreaks should span from the point of harvest to the point of preparation,” says Lynch.

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McDonald’s in Redwood Falls has been associated with a norovirus outbreak that has 30 confirmed cases. More cases may be confirmed in the next few days. Dozens of people got sick after eating at a Burger King in Redwood Falls last month. 

Health officials are now requiring all restaurant workers in both Redwood and Renville counties to wear gloves, to prevent the continued spread of this strain of norovirus. Given the rise in foodborne illness in the state, Minnesota legislators should consider requiring all food handlers to wear gloves. 

Fred Pritzker, one of the leading food poisoning litigation lawyers in the United States, practices in Minneapolis, Minnesota. The firm is accepting norovirus cases connected to the McDonald’s norovirus outbreak and the Burger King norovirus outbreak.  To contact the firm, please call 1-888-377-8900 or 612-338-0202.

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In the recent issue of the Morbidity and Mortality Weekly Report (MMWR), the CDC reports its analysis of the incidences of outbreaks of acute gastroenteritis (AGE), including norovirus outbreaks.  The CDC analysis suggests that a national increase has occurred in the frequency of AGE outbreaks caused by norovirus (including fatal cases in long-term–care facilities). One reason for this increase is that two new norovirus strains emerged nationwide in 2006. People were not immune to these strains.

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Nearly 130 people who ate at LiBerti’s Restaurant in Wantage, New Jersey, have been sickened by norovirus. Those sickened ate at the restaurant from June 2 to June 6. Health officials are looking for the source of the outbreak at the restaurant. Testing has ruled out the water at the restaurant as the source. 

Because norovirus can be transmitted by food, water, or from person to person, it is difficult to find the source of a norovirus outbreak. However, when a norovirus outbreak is linked to a restaurant the restaurant is liable for damages to those sickened. Damages can include medical expenses, loss of earnings, pain and suffering, and other compensatory losses. 

Attorney Fred Pritzker is a nationally-recognized foodborne illness litigation lawyer. To contact the firm, please call toll-free at 1-888-377-8900 or submit the firm’s online consultation form.

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A recent outbreak of norovirus in Egg Harbor, Wisconsin has left 212 customers and employees of the Log Den restaurant ill.  The same strain of norovirus found in the stools of some of the sickened patrons and employess was found in the restaurant's water.  Norovirus can cause abdominal pain, diarrhea, vomiting and headaches in healthy adults.  With the elderly and those with compromised immune systems, norovirus can be much more severe, even causing death.

Door County Health Department officials are looking for the source of the norovirus that contaminated the water.  Given that norovirus is spread by human feces,  county health officials will be testing septic systems in a four mile "zone of contribution" around the restaurant to check for leaks.  Officials are worried that other households in the area may be exposed to the virus, and are urging anyone who lives near Log Den restaurant to drink only bottled water until the source of the outbreak is uncovered. 

If you ate at Log Den restaurant between May 29 and June 1 and became ill, you may be able to obtain damages for medical  expenses, lost earnings, pain and suffering and other damages. 

Attorney Fred Pritzker, a leading foodborne illness litigation lawyer, can be contacted toll-free at 1-888-377-8900.   Learn about food poisoning lawyer Fred Pritzker.

Source: Deb Fitzgerald, "Search begins for Egg Harbor eatery contamination source," Green Bay Press Gazette, June 13, 2007.

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Last week, about 300 people got gastroenteritis after eating at an Olive Garden restaurant in Indianapolis, Indiana. Pritzker | Ruohonen contacted the Marion County Health Department this morning. According to the health department spokesman, health officials reviewed stool sample tests of employees and patrons over the weekend. At this point , it looks like the pathogen responsible for the illnesses was norovirus.

At least 3 people were hospitalized during this outbreak. Norovirus can cause severe dehydration, which can lead to hospitalization. People with underlying medical conditions can also experience serious complications from a norovirus infection.

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At least 32 people who ate at Applebee’s in Lansing, Michigan, have become ill. Health officials suspect food poisoning, most likely norovirus. Foodborne norovirus outbreaks are most often the result of an infected food handler not washing his or her hands adequately.

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According to the Iowa Department of Public Health, nearly 1000 people in Iowa have contracted norovirus in the last several weeks. At least 7 outbreaks have occurred in social receptions, long-term care facilities, a gaming facility, business functions, restaurants and schools. The most recent outbreak has been linked to a Johnston, Iowa, restaurant, Trostel's Greenbriar Restaurant. At least 71 patrons of the restaurant have been sickened.

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According to health officials, at least 71 people who dined at a Johnston, Iowa, restaurant on November 17 and 18 became ill.  The illnesses were linked to Trostel’s Greenbriar Restaurant. The symptoms, which included nausea and diarrhea, were consistent with norovirus, a highly contagious germ that often is spread through food. Investigators tested food, water and surfaces in the restaurant's kitchen and dining areas, but found nothing wrong.

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Noroviruses are found in the stool or vomit of infected people. People can become infected with the virus in several ways, including:

• eating food or drinking liquids that are contaminated with norovirus;
• touching surfaces or objects contaminated with norovirus, and then placing their hand in their mouth;
• having direct contact with another person who is infected and showing symptoms (for example, when caring for someone with illness, or sharing foods or eating utensils with someone who is ill)

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Many local and state health departments require that food handlers and preparers with gastroenteritis not work until 2 or 3 days after they feel better. In addition, because the virus continues to be present in the stool for as long as 2 to 3 weeks after the person feels better, strict hand washing after using the bathroom and before handling food items is important in preventing the spread of this virus. Food handlers who were recently sick can be given different duties in the restaurant so that they do not have to handle food (for example, working the cash register or hostessing).

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CDC estimates that 23 million cases of acute gastroenteritis are due to norovirus infection, and it is now thought that at least 50% of all foodborne outbreaks of gastroenteritis can be attributed to noroviruses.

Most foodborne outbreaks of norovirus illness are likely to arise though direct contamination of food by a food handler immediately before its consumption. Outbreaks have frequently been associated with consumption of cold foods, including various salads, sandwiches, and bakery products. Liquid items (e.g., salad dressing or cake icing) that allow virus to mix evenly are often implicated as a cause of outbreaks. Food can also be contaminated at its source, and oysters from contaminated waters have been associated with widespread outbreaks of gastroenteritis. Other foods, including raspberries and salads, have been contaminated before widespread distribution and subsequently caused extensive outbreaks.

Waterborne outbreaks of norovirus disease in community settings have often been caused by sewage contamination of wells and recreational water.

Source: The content above is from the CDC Fact sheet on norovirus, http://www.cdc.gov/ncidod/dvrd/revb/gastro/norovirus-factsheet.htm.

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As the Wyoming Department of Health continues investigating a gastroenteritis outbreak associated with Grace Camp, a Bible camp in Wyoming, laboratory testing has confirmed Campylobacter jejuni (campy) and norovirus infections among attendees. Testing has also confirmed fecal contamination of the facility's water supply, which is the suspected source of the outbreak.

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About 170 people who ate at Borders headquarters in Ann Arbor, Michigan, may have Norovirus. According to a story in The Ann Arbor News (Michigan):

Borders spokeswoman Ann Roman was cited as saying that some, but not all of those affected, had eaten at a company picnic. While some had eaten in the company's cafeteria, others had not, so a common thread has not yet been identified, she said. All employees have since come back to work. Continue Reading...

Tags: Food Safety, Norovirus, Outbreaks

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On July 14, 2006, Sacred Heart Medical Center confirmed that 37 people have contracted Norovirus in the adult psych department at Sacred Heart Medical Center in Spokane, Washington. According to officials at Sacred Heart Medical, the Norovirus outbreak has been confined to this unit.

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Pritzker | Ruohonen, one of the leading food poisoning litigation law firms in the United States, is investigating a Norovirus outbreak traced to La Fiesta Restaurant in Troy, Ohio. According to Chris Cook, R.S., of the Miami County Health District, the Ohio Department of Health (ODH) tested stool samples obtained from people who reported becoming ill with diarrhea, vomiting, and other flu-like symptoms after eating at La Fiesta Restaurant on June 23 and 24, 2006. Norovirus was confirmed.

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According to a story in the Toledo Blade, potato salad provided by Nick & Jimmy's Bar & Grill, a Toledo restaurant, is being investigated as the likely source of a Norovirus food poisoning outbreak in Bowling Green, Ohio, that sickened as many as 100 people. Nick & Jimmy's served the potato salad at a graduation party in the Bowling Green area on June 15.

In the story, Amy Jones, communicable disease nurse for the Wood County Health Department, was cited as saying that potato salad served at the party tested "fairly high for fecal coliform." Ms. Jones said the potato salad most likely was contaminated when a food service employee failed to wash his or her hands after using the restroom. What this means is that an employee's feces were in the potato salad. People who ate the potato salad also ate the employee's feces and consequently became victims of Norovirus poisoning.

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