Food Poisoning Bulletin
September 25, 2015 by
The Centers for Disease Control and Prevention (CDC) has taken the lead in the investigation of a multi-state Salmonella outbreak linked to Fig & Olive restaurants. The agency is working in collaboration with health officials in various states.
The Washington DC Department of Health (DOH) and Department of Forensic Sciences (DFS) are among the agencies collaborating on the investigation. DFS has collected and tested food and environmental samples taken from Fig & Olive in DC’s CityCenter. So far, 45 food samples and 15 environmental samples have been negative for Salmonella. Results on 10 other tests are still pending.
DOH has interviewed 135 people who became ill after eating at the restaurant. Those who became ill are from DC, Maryland, Pennsylvania, Virginia, Illinois and Alabama. Fourteen cases of salmonellosis have been confirmed. Interviews are ongoing.
Some of those who became ill ate at the restaurant over Labor Day weekend. After illnesses were reported, the restaurant closed for six days and was cleared to reopen September 16 after it had been sanitized, employees debriefed, food discarded and problematic menu items retired. Case patients reported eating truffle fries or mushroom croquettes, those items have been removed from the menu. Since the reopening, DOH has made two visits, September 16 and September 18, to monitor employee training and food handling procedures.
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Food Poisoning Bulletin
Fig & Olive DC Salmonella Outbreak Includes Cases From MD, PA, VA, IL & AL
September 24, 2015 by
The Salmonella outbreak at the Fig & Olive in Washington DC’s City Center sickened more than 60 people in five states and the District of Columbia. Case patients were from Maryland, Pennsylvania, Virginia, Illinois and Alabama, health officials told Food Poisoning Bulletin today.
The outbreak, which began over Labor Day weekend, may have sickened as many as 150 people. Several people were so sick they required hospitalization.
The DC location was closed for six days for cleaning and staff training. When it reopened, two items were no longer on then menu, truffle fries and mushroom croquettes.
Fig & Olive operates several restaurants in NewYork, two in California, one in Chicago and one in Washington DC. Health officials in New York City, Chicago and Newport Beach, California told Food Poisoning Bulletin that no illnesses have been reported in association with Fig & Olive restaurants in those locations. But Salmonella illnesses were also reported in association with the California restaurant on Melrose Place in West Hollywood.
There are nine confirmed cases and three suspected. Of the confirmed cases, six are patrons and three are employees. Truffle oil is a suspected food source in the California outbreak as well. Fig & Olive makes its own truffle oil.
The
cheese is Cuajada en Terron (Fresh Cheese Curd), sold at the Mega Mart,
a retail store at 8328 Shopper’s Square in Manassas. The product was
sold in clear, unlabeled plastic bags in the retail cheese display
cooler. No lot or date coding information is on the package.
