More than 30 area residents were sickened as a result of the outbreak linked to salmonella.
Salmonella is a food-borne illness acquired from contaminated eggs, raw poultry, and unpasteurized milk and cheese products.
Those who got sick from Oct. 30 through Nov. 2 of last year experienced a number of horrific gastrointestinal symptoms ranging from bloody diarrhea to nausea and vomiting, stomach cramps, bloating, gas, and fever.
While investigators from the Muskegon health department did an investigation to try and find the cause of the outbreak, their results were less than fruitful.
Despite weeks of interviewing sick customers, and watching operations at Pints & Quarts and C.F. Prime — which share the same kitchen — investigators couldn’t determine an exact cause of the salmonella outbreak.
While it’s unfortunate that we won’t know what caused this incident to take place, it is an important reminder into the reality of food safety and handling, and how important it is for all of us to practice proper cooking techniques.
In fact, the incident that sickened patrons at the Muskegon County establishment is just as likely to happen to any one of us if we don’t take proper precautions in our own kitchens.
According to the Centers for Disease Control, food poisoning is a common but preventable sickness that inflicts about 48 million people each year.
To be safe, make sure you or those who do the cooking in your family practice safe preparation habits — including washing hands and surfaces often, cooking food to the proper temperatures, refrigerating foods properly, and not cross-contaminating items. Do those things and you just might avoid a costly trip to the doctor’s office.
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