A popular food truck in El Dorado, Arkansas, Hachi Hachi hibachi grill, has been shut down indefinitely following numerous reports of food poisoning. The outbreak, which began about two weeks ago, has affected dozens of customers, according to KTVE.
One of the affected individuals reported severe symptoms after consuming a chicken dish from the food truck. He experienced vomiting and diarrhea shortly after eating. Other customers have reported similar issues, with some citing bad shrimp as the cause.
The incident has led to concern in the community, with many taking to social media to warn others. The food truck’s locations in other parts of the state have also been closed.
A similar incident involving a food truck occurred last year in Kirkland, Washington.
Food from an unpermitted truck from a local restaurant sickened 34 people at a private event. Local health authorities pinned the food poisoning outbreak on contamination from either Bacillus cereus or Clostridium perfringens, both pathogens that grow quickly at room temperatures.
Although the source of the food poisoning outbreak in El Dorado has not yet been confirmed, it may be linked to improper food handling, particularly regarding temperature control. The USDA advises that perishable foods should not be left in the “danger zone” (between 40°F and 140°F) for more than two hours, as bacteria can multiply rapidly in these conditions.
Operating a food truck offers several food safety challenges due to their mobile nature and limited space. Maintaining safe food temperatures is crucial but challenging in a small, mobile environment. Food trucks often have limited storage and preparation areas, which can lead to cross contamination if not managed carefully. It’s also necessary that sufficient clear water for handwashing, dishwashing, and food preparation be available along with reliable power for refrigeration and cooking equipment as power cottages can lead to food safety issues.
Despite the incident in El Dorado, some customers have expressed willingness to give the Hachi Hachi food truck another chance if it reopens.
Commenting on this story, one national food safety attorney said, “Proper food handling, especially during summer months, is critically important to prevent the introduction of pathogens, which can cause foodborne illness. Food vendors must pay attention to proper food safety practices to prevent similar outbreaks.”
