In March of this year, a cluster of gastrointestinal illnesses emerged in the Issaquah, Washington area, a suburb of Seattle. The epicenter of this outbreak was Coho Cafe, a popular dining establishment known for its Pacific Northwest-inspired cuisine.
The Outbreak
Between March 11 and April 5, six patrons reported falling ill after dining at Coho Cafe. Symptoms included vomiting, diarrhea, abdominal pain, and chills—classic signs of gastrointestinal distress. The King County Public Health department launched an investigation to identify the cause and prevent further spread.
Note: Another recent Norovirus outbreak in Seattle was just announced on September 13, 2024.
Investigation and Response
On March 27, county health investigators visited Coho Cafe. Their initial suspicion centered on norovirus, a highly contagious pathogen responsible for many foodborne outbreaks.
The investigators found no evidence of sick staff members but directed the restaurant to thoroughly clean and disinfect all surfaces.
Correct handwashing practices were reinforced among staff, and educational materials on preventing norovirus transmission were distributed.
A follow-up inspection on April 10 confirmed that Coho Cafe had complied with cleaning and that staff was practicing proper hand washing protocols. The outbreak seemed contained.
However, additional reports of illness prompted another visit on April 24. This time, Public Health emphasized updated staff illness policies and stricter hygiene measures. A second round of cleaning and disinfection was also requested.
Testing
While no specific laboratory tests were conducted on affected individuals, their symptoms aligned with norovirus. This highly contagious virus spreads rapidly in close quarters and is notorious for causing outbreaks in restaurants and cruise ships. However, because there was no testing, it is possible there were other causes of the illnesses.
The Suspected Culprit
Norovirus, often dubbed the “stomach flu,” is a highly contagious virus known for causing acute gastroenteritis in individuals of all ages worldwide. The pathogen is especially contagious and can be transmitted through multiple routes, including person to person contact, on contaminated surfaces, in contaminated food and water, and from aerosolized particles. Outbreaks can occur quickly in settings where people are in close proximity such as schools, hospitals, nursing homes, restaurants, and cruise ships.
Preventive Measures
There are a number of ways that consumers and food service workers can protect themselves and others from norovirus:
- Hand Hygiene – Proper handwashing is crucial for food handlers. Staff must wash hands thoroughly after using the restroom, handling raw food, or touching surfaces.
- Bare Hand Contact – Avoid direct contact between bare hands and ready-to-eat foods. Gloves or utensils should be used.
- Cleaning and Disinfection – Regular cleaning and disinfection of surfaces, utensils, and equipment prevent cross-contamination.
- Staff Education – Educating restaurant staff about food safety practices is essential. They need to recognize symptoms, report illnesses promptly, and stay home when sick.
Commenting on this article, one national food safety attorney said, “While the exact cause of the Coho Cafe outbreak remains elusive, the restaurant’s swift response and cooperation with health authorities helped mitigate the situation.”
