The Flathead City-County Health Department confirmed Friday that one person has died after eating E. coli-contaminated Wagyu beef at Harbor Grill in Lakeside, while four other local restaurants have been linked to a recent outbreak that has infected 13 people.
The health department said in a press release that testing confirmed E. coli was present in ground beef provided by the restaurant’s supplier, with the last known consumption date being July 14.
The source of infection was Wagyu beef from the same lot number, and all cases reported eating undercooked or made-to-order burgers made with Wagyu beef at one of several restaurants in Flathead County.
Restaurants linked to the 14 cases in this outbreak include Gunsite Saloon in Columbia Falls, Hops Downtown Grill in Kalispell, Tamarack Brewing Company in Lakeside, The Lodge on Whitefish Lake and Harbor Grill in Lakeside.
Several other facilities, including Flathead Fish, Crawdad Cafe and Flathead Lake Lodge, also received contaminated Wagyu beef from the same lot number, but there have been no reports of illnesses linked to those facilities.
According to health officials, once the source of contamination was tentatively identified, public health officials worked directly with the affected businesses to ensure that all remaining Wagyu beef from the contaminated lot was unusable.
“All of the restaurants involved in this investigation have been very cooperative,” said Jennifer Rankoski, health officer for the Flathead City-County Health Department. “They were willing to cooperate with our investigation, and once we were able to identify Wagyu beef as the source of the problem, they all voluntarily removed the Wagyu beef.”
County health officials said the cases linked to this outbreak were made sick by Shiga toxin-producing E. coli O157, which can be contracted by eating raw or undercooked animal products contaminated with this strain.
Symptoms include severe stomach cramps, bloody stools, vomiting, fever, and chills. Young children, the elderly, and people with weakened immune systems are at higher risk of developing severe symptoms. In severe cases, the infection can cause a serious condition called hemolytic uremic syndrome.
According to the Centers for Disease Control and Prevention, hemolytic uremic syndrome can lead to kidney failure, permanent health problems, and death. Symptoms of E. coli infection can appear one to 10 days after infection, but on average, after three to four days. Anyone who may be experiencing these symptoms is encouraged to contact their health care provider.
Paul Thornton, regional operations manager for Averill Hospitality, which operates the lodge on Whitefish Lake, said the outbreak has meant the restaurant is no longer accepting requests from customers who want their ground beef cooked, and all burgers are cooked to an internal temperature of 160 degrees Fahrenheit, he said.
Thornton noted that restaurant menus carry disclaimers warning customers that ordering meat cooked below the recommended temperature could result in food poisoning.
Brian Lafontaine, director of food and beverage for Averill Hospitality, said after learning the restaurant was linked to the outbreak, staff wondered what they could have done differently.
“My first thought was I feel so sorry for the people involved and then I looked back and wondered if there was anything I could have done differently, and the health department told me everything we did was exactly what we should have done,” Lafontaine said.
He said the restaurant has consistently received an A rating from the health department, adding that the Flathead City-County Health Department handled the situation swiftly and professionally.
Tamarack Brewing Company executive chef Chris McLaughlin said his staff worked with the health department to remove the product from the kitchen.
“We are currently waiting for the investigation to be completed to determine whether the cause was with the cow or the processing company, but this is a very unfortunate situation and our hearts go out to the family involved,” Mr McLaughlin said.
The health department advises individuals to take the following precautions to prevent foodborne illness: Cook ground beef and ground pork to an internal temperature of at least 160 degrees, or “well done.” Do not eat rare or undercooked ground beef. Always wash your hands thoroughly with soap and warm water after using the toilet, changing a diaper, and before handling or eating food.
