An unnamed Cape Town, South Africa restaurant temporarily ceased operations after health authorities linked 46 suspected cases of bacterial gastroenteritis to the establishment, according to findings released by the National Institute for Communicable Diseases (NICD), according to an article in the Cape Times. The outbreak involved Shigella bacteria and enteroinvasive E. coli, pathogens that cause severe digestive illness in humans.
The investigation began on February 8, 2024, when a general practitioner contacted the NICD about two patients presenting with acute diarrhea and elevated temperatures. Both individuals reported dining at the restaurant as part of a five-person group that consumed prawns during their meal. Three members of the dining party required hospitalization due to gastrointestinal complications.
Medical professionals notified the restaurant via email about the suspected cases. The City Health Environmental Health Practitioners received formal notification on February 9, prompting an immediate outbreak investigation. Laboratory testing conducted on February 10 confirmed two hospitalized patients tested positive for Shigella bacteria and enteroinvasive E. coli through polymerase chain reaction analysis.
The outbreak ultimately affected 46 people, comprising 12 restaurant employees and 34 customers. Health officials collected clinical specimens from 49 people, with 33 samples returning positive results for the bacterial pathogens. Staff members accounted for 27 positive cases, while six customers tested positive.
Shigella bacteria spreads easily between people and can produce varying symptoms ranging from mild illness to severe bloody diarrhea. Common initial symptoms include fever, headaches, general discomfort, and vomiting. The highly contagious nature of the pathogen requires immediate containment measures.
Environmental health inspectors examined the restaurant’s operations following the outbreak reports. Their assessment revealed multiple food safety violations, including overcrowded cold storage facilities and failure to follow proper inventory rotation procedures. Inspectors could not pinpoint a definitive contamination source but determined that either contaminated food products or an infected food handler likely caused the outbreak.
Investigation findings indicated that improper food handling techniques and insufficient hygiene practices among staff members contributed to the pathogen’s spread throughout the establishment. The restaurant’s temporary closure and swift public health response prevented additional cases from occurring.
Health authorities implemented several corrective measures following their investigation. Restaurant staff received comprehensive retraining covering food safety protocols, chemical safety procedures, and proper hand hygiene techniques. The entire facility underwent thorough cleaning and disinfection before reopening.
The incident highlights the ongoing challenges in restaurant food safety management and the rapid spread potential of bacterial pathogens in food service environments. Health experts say that various food establishments, including restaurants, convenience stores, and fast-food outlets, can serve as sources for similar illness outbreaks.
