Durham, N.C. – On April 23, 2010, the Durham County Health Department (DCHD) began conducting a foodborne outbreak investigation among persons who ate food prepared at Bullock’s Bar-B-Que Restaurant, located at 3330 Quebec Drive in Durham.  DCHD has now concluded the investigation of the gastrointestinal illness outbreak. 

The cause of gastrointestinal illness was determined to be Salmonella enteritidis. Analysis of the data supports the assumption that the outbreak was probably not introduced through improper food handling practices by Bullock’s staff or through faulty or contaminated equipment.  The likely source of the bacteria was identified to be from a commercially manufactured egg white food product, used to make meringue, which was delivered to the establishment. 

Salmonella enteritidis, which can cause fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage, is commonly associated with eggs or food items containing eggs.  The illness usually lasts four to seven days, and most persons recover without antibiotic treatment.  However, the diarrhea associated with the illness can be severe, and the elderly, infants, and those with impaired immune systems may develop a more severe illness requiring hospitalization.

In addition to the DCHD, other agencies involved with the investigation included the North Carolina Division of Environmental Health, the North Carolina Division of Public Health, and the North Carolina Department of Agriculture and Consumer Services.  A joint report of the investigation was finalized on July 14.  The investigation focused on foods prepared in Bullock’s restaurant between April 20 and April 24.  There were 65 patrons meeting the case definition of gastrointestinal illness after consuming food prepared at Bullock’s during that time. . 

Statistical analysis of food histories indicated that the outbreak was strongly associated with meringue present on certain dessert items.  The restaurant investigation involved an examination of food preparation procedures, kitchen equipment as well as employee interviews and laboratory testing.  Additionally, the North Carolina Department of Agriculture tested some of the ingredients used in meringue preparation.

The Centers for Disease Control and Prevention identified similar outbreaks of Salmonella enteritidis in other locations throughout the country.  The epidemiologically implicated food item involved a common ingredient, commercially distributed pasteurized egg whites, sold by the same restaurant supplier, and manufactured in the same plant as the product delivered to Bullock’s Restaurant.  However, testing conducted by the North Carolina Department of Agriculture and other laboratories of this product could not conclusively prove that this wholesale ingredient was definitively contaminated with Salmonella.  The restaurant immediately disposed of potentially affected food items and cooperated with public health officials throughout the course of this investigation.  No additional cases of illness associated with this outbreak have been reported. 

For more information about the conclusion of this investigation, contact Gayle Harris, Health Director of the Durham County Health Department, at 919-560-7650.