Foodborne Illness Outbreak Database

This database provides summaries of significant food and water related outbreaks occurring since 1984 caused by E. coli, Salmonella, Hepatitis A, Campylobacter and other pathogens. Read more »

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2013 Campylobacter jejuni Associated with a Restaurant, Minneapolis

In August 2013 a routine surveillance interview of a Campylobacter jejuni case conducted by the Minnesota Department of Health (MDH) revealed that the case had eaten at a Minneapolis restaurant on July 18. The case reported that her two dining companions had also become ill with similar symptoms and onset dates. All shared a steak tartare appetizer served with a raw quail egg. Hennepin County Human Services and Public Health Department Protection (HSPHD) Epidemiology Unit interviewed other restaurant patrons identified through credit card receipts. MDH interviewed the Campylobacter case and her two meal companions. Illness histories and food exposures were obtained from 61 restaurant patrons. Only the original case and her meal companions met the case definition. Seven patrons reported mild gastrointestinal illness but did not meet the case definition and were excluded from further analyses. All three cases reported diarrhea, cramps and fever. The median incubation period was 4.5 days (range 4 to 5 days). No cases required hospitalization. There were no deaths. One person was laboratory confirmed with Camplylobacter. All three cases reported eating the steak tartare with quail egg. Consumption of the tartare/quail egg was significantly associated with illness (3 of 3 cases vs. 5 of 49 controls). MDH environmentalists conducted an onsite investigation at the restaurant on August 7. Environmentalists learned that the steak tartare is topped with a raw, unpasteurized quail egg yolk before service. The restaurant was ordered to discontinue this practice. A foodborne illness consumer warning was printed on the menu and environmentalists ordered this warning to be placed on the on-line menu. Public health investigators concluded this was a probable foodborne outbreak of campylobacteriosis associated with the restaurant. The illnesses most likely resulted from consuming the raw unpasteurized quail egg served on top of the steak tartare although other sources could not be ruled out as the cases had multiple common exposures.

  • Outbreak began:
  • July 2013
  • Affected Country:
  • US
  • Affected States/Territories:
  • Minnesota
  • Organism(s):
  • Campylobacter
  • Vehicle(s):
  • Egg
  • Molecular Results Available:
  • No
  • Test Results:
  • None
  • Location(s):
  • Restaurant
  • Brand Name(s):
  • Product Subject to Recall:
  • Unknown
  • Total ill:
  • 3
  • Number ill by Case Definition Known:
  • Yes
  • Number Laboratory Confirmed Cases:
  • 1
  • Number Probable Cases:
  • 2
  • Number Possible Cases:
  • 0
  • Anyone Hospitalized:
  • No
  • Number Hospitalized:
  • 0
  • Any Deaths:
  • No
  • Number Dead:
  • 0
  • Any References:
  • No

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