D.C. Cobb’s outbreak investigation over, Norovirus was identified as the pathogen

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in Follow up on the outbreak Associated with a DC Cobb restaurant in McHenry, Illinois, the McHenry County Health Department (MCDH) has reported its investigation into the recent gastrointestinal disease outbreak associated with DC Cobb’s, 1204 N. Green Street in McHenry, closed.

Photo / CDC

MCDH Hospital conducted a case-control study that identified 173 people who became ill after eating from a restaurant. Norovirus was identified as the pathogen, but the investigation was unable to determine exactly how it was introduced into the facility.

“Foodborne disease investigations are a top priority to protect the health of the public. The MOPH Human Rights Investigation team appreciates the public’s cooperation to end this complex investigation,” said Susan Kras, Director of Public Health Nursing at the Ministry of Public Health. “The final report demonstrates the dedication and high level of work that the MCDH team does every day to protect public health in McHenry County.”

After the MCDH team conducted a screening and provided corrective actions, DC Cobb staff and management responded quickly, significantly reducing disease transmission associated with the outbreak.

“DC Cobb’s Department has fully cooperated with the disease investigation team and continues to work with the Environmental Health Personnel Division to implement additional strategies to prevent future public health concerns,” said Patti Nome, Director of Environmental Health at the Department of Health and Environment.

Norovirus is a highly contagious virus that spreads rapidly from person to person or through contaminated items, and cannot be treated with antibiotics. Symptoms of norovirus include diarrhea, vomiting, nausea, and stomach pain that usually lasts between 24 hours and 48 hours. Anyone with norovirus should stay home when sick and for 24 hours after experiencing vomiting or diarrhea.

Routine cleaning and disinfection of kitchen utensils, counters, and surfaces before preparing food can reduce the risk of norovirus infection. Good hygiene practices are equally important whether or not food is prepared.

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