Salmonella scare a wakeup call for our own kitchens

A recent salmonella outbreak that was sourced to Pints & Quarts Pub and Grill and C.F. Prime Chophouse caused inspectors to scrutinize the co-used kitchen and wonder what went wrong.
Feb 21, 2014


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.

Our Views reflects the majority opinion of the members of the Grand Haven Tribune editorial board: Kevin Hook, Cheryl Welch, Matt DeYoung, Alex Doty and Fred VandenBrand. What do you think? E-mail us a letter to the editor to or log-in to our website and leave a comment below.



I think you could do a better job explaining where Salmonella comes from. Most people don't know what cross contaminations is.

Back to the Wall

They do tell us where it comes from!!! Over and over and again in the first sentence of this article the Tribune wants to remind us where it comes from. According to the Tribune editorial board, it comes from Pints & Quarts and CF Prime Chophouse.


Eggs contaminated with what?? All poultry and cheese have it or just some of it. What are the proper cooking temps??


Extremely well done so it tastes like crap.......just kidding.

Hope the link helps.


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