Smoked Butts and Football Players. A review of a Gastrointestinal Outbreak Linked to Homemade BBQ.

Abstract

Background: On Friday, August 26, 2022, North Central Health District (NCHD) staff received a call from a local school district to report a large outbreak of gastrointestinal illness within one of their high school football teams. Initial reports from the school were that the football team had an event that was privately catered and over 60 individuals were reporting symptoms.

Methods: With many illnesses reported and concerns of possible improper food handling, local Epidemiology staff conducted an outbreak investigation. The school system submitted a list of ill staff and students that may have been involved based on absentee data. Public health surge staff that were assigned to work with Epidemiology staff for the COVID-19 response were utilized to organize the list and call individuals to obtain symptom onset, event attendance, and a brief food history. The epidemiology staff worked with the football coaching staff to identify event catering information. Environmental Health staff worked with the identified caterer to discuss proper food handling processes.

Results: Of the 58 individuals the school system provided contact information for, 91% were students and 97% were male. Sixty percent of individuals reported were interviewed, with 80% reporting symptoms. The most common being diarrhea and stomach pain with onset of symptoms being 8/22/22-8/23/22. The event was held on 8/22/22 and was catered by a parent in the booster club in their home kitchen. Food served at the event included pork, chicken, and stir fry noodle dish.

Conclusion: Based on the information found by Environmental Health staff, improper heating and cooling techniques were identified as the likely cause of illness. This investigation shows the need for proper food handling education for boosters and other parent or community-supported school programs that provide meals to students and staff that are not prepared by regulated facilities.

Keywords

Gastrointestinal Illness, Food Preparation, Education

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Smoked Butts and Football Players. A review of a Gastrointestinal Outbreak Linked to Homemade BBQ.

Background: On Friday, August 26, 2022, North Central Health District (NCHD) staff received a call from a local school district to report a large outbreak of gastrointestinal illness within one of their high school football teams. Initial reports from the school were that the football team had an event that was privately catered and over 60 individuals were reporting symptoms.

Methods: With many illnesses reported and concerns of possible improper food handling, local Epidemiology staff conducted an outbreak investigation. The school system submitted a list of ill staff and students that may have been involved based on absentee data. Public health surge staff that were assigned to work with Epidemiology staff for the COVID-19 response were utilized to organize the list and call individuals to obtain symptom onset, event attendance, and a brief food history. The epidemiology staff worked with the football coaching staff to identify event catering information. Environmental Health staff worked with the identified caterer to discuss proper food handling processes.

Results: Of the 58 individuals the school system provided contact information for, 91% were students and 97% were male. Sixty percent of individuals reported were interviewed, with 80% reporting symptoms. The most common being diarrhea and stomach pain with onset of symptoms being 8/22/22-8/23/22. The event was held on 8/22/22 and was catered by a parent in the booster club in their home kitchen. Food served at the event included pork, chicken, and stir fry noodle dish.

Conclusion: Based on the information found by Environmental Health staff, improper heating and cooling techniques were identified as the likely cause of illness. This investigation shows the need for proper food handling education for boosters and other parent or community-supported school programs that provide meals to students and staff that are not prepared by regulated facilities.