We are learning more about the E. coli outbreak in Flathead County that killed one person and sickened several others recently.
The Flathead City-County Health Department (FCCHD) and the Montana Department of Public Health & Human Services (DPHHS) have confirmed the source of the outbreak.
FFCHD reports the outbreak came from people eating “undercooked or made-to-order burgers made with wagyu beef” according to a news release. The last known date of consumption was July 14, 2024.
From the news release:
The following restaurants are associated with the 14 cases of reported illness in this outbreak: Gunsight Saloon; Hops Downtown Grill; Tamarack Brewing Company; the Lodge at Whitefish Lake; and Harbor Grille.
Furthermore, based on information provided through case investigation, one individual has died after exposure to wagyu beef consumed at Harbor Grille.
Patients involved in this outbreak were sickened with Shiga toxin-producing E. coli O157, which can be caused by a person eating raw or undercooked animal products contaminated with this strain of bacteria. Symptoms of this type of E. coli infection can include severe stomach cramps, bloody diarrhea, vomiting, fever, and chills. Young children, older adults, and people with weakened immune systems are at higher risk for severe illness.
In severe cases, the infection can also trigger a serious condition called hemolytic uremic syndrome (HUS). According to the Centers for Disease Control and Prevention (CDC), HUS can lead to kidney failure, permanent health conditions, and death. Symptoms of E. coli infection occur between one and ten days after exposure, with an average of three to four days after exposure.
Several other facilities - Flathead Fish, the Crawdad Café, and the Flathead Lake Lodge - received contaminated wagyu beef from the same lot number, but no reported illnesses have been associated with these establishments.
Once the source of exposure was preliminarily identified, public health staff worked directly with affected businesses to ensure all remaining wagyu beef from the contaminated lot was removed from use.
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Samples of the suspected product were sent to the DPHHS Montana Public Health Laboratory for testing, which allowed for laboratory confirmation of the outbreak source.
None of the contaminated beef remains in circulation and all businesses associated with this outbreak have been contacted directly.
“All restaurants involved in this outbreak investigation have been incredibly cooperative,” said FCCHD Health Department Health Officer Jennifer Rankosky. “They were willing to assist us in our investigative efforts and they all voluntarily removed the wagyu beef once we were able to identify it as the source of concern.”
FCCHD encourages people to prevent foodborne illness by taking the following precautions:
- Cook ground beef and pork to a minimum internal temperature of 160°F (‘Well Done’). Do not eat rare or undercooked ground beef.
- Always carefully wash hands with soap and warm water after using the bathroom and changing diapers, and before handling or eating any food.
- Always wash hands after contact with farm animals, animal feces, and animal environments.
- Wash raw fruits and vegetables before eating.
- Keep raw meat separate from produce and other foods when shopping for and storing groceries.
- Avoid unpasteurized beverages.
Additional information about E. coli and illness prevention tips can be found on the U.S. Centers for Disease Control & Prevention website.
