Ground beef taken from the Barbecue Pit, the restaurant that has been
the common thread in a Colquitt County disease outbreak, has tested
positive for Escherichia coli (E. coli) 0157, says Southwest Georgia
Public Health District Health Director Dr. Jacqueline Grant.
"We received confirmation that ground beef samples tested
positive," Grant said. "We can now move ahead with confidence to
help the restaurant operators take the decontamination steps needed to
prevent the spread of infection and protect the public."

Disease investigators will look closely at meat grinders, cutters,
surfaces and utensils that may have come into contact with tainted beef, she said. Additional specimens will be collected.

"Cross contamination is a big concern in foodborne investigations,
and preventing it will be a focus for our investigation team," she
said. A comprehensive decontamination could involve replacing equipment
and discarding specific food items as well as disinfecting the facility.

"At this point in the investigation, we cannot estimate how long
before the Barbecue Pit can reopen," said Dr. Grant. "While our main
concern is preventing the disease from spreading and protecting the
health of the community, we are certainly also committed to helping the
restaurant get disinfected and back to business as soon as possible."

There are eight lab-confirmed cases of E. coli and four presumed cases
to date in the Colquitt County disease outbreak, which began in late
June. All confirmed and presumed cases involve people who ate at the
Barbecue Pit, located at 311 First Ave., S.E. in Moultrie.
On July 3, the restaurant closed voluntarily as disease investigators
looked for the source of the illness. A break in the investigation
occurred when bacteria in one of the confirmed cases proved to be a
match to a strain of E. coli in an ongoing multi-state disease outbreak.

As a result of that outbreak, beef products from Nebraska Beef, Ltd. had been recalled.
"Our team learned late Monday that the Barbecue Pit had
recently began purchasing meat from a new distributor, which told them
it had acquired beef from Nebraska Beef," Grant said. "The United
States Department of Agriculture was informed and joined our
investigation at that point, and we felt we were closing in on the
contamination source.

Now that we have ground beef from the Barbecue Pit
that has tested positive for E. coli we have the evidence we need to
move toward resolution and closure."
New patients are continuing to seek treatment and specimens are still
being sent to the state laboratory analysis, but Grant pointed out it
can take as long as 10 days before people exposed to E. coli begin
having symptoms. Most infected patients recover without treatment in
around five days, and some people experience mild symptoms or may
experience no symptoms at all.
Symptoms of E. coli include stomach cramps, vomiting and diarrhea,
which is often bloody. A complication known as hemolytic uremic syndrome
(HUS) may develop in patients with severe E. coli infections. The
Colquitt County disease cluster includes four patients with HUS, Grant
said.
"If you are experiencing significant symptoms, such as bloody
diarrhea, you should avoid self-treatment with over-the-counter
anti-diarrhea or anti-nausea medications," she cautioned. "With
severe symptoms, you need to see your healthcare provider and have a culture taken."

The best way to prevent E. coli and other foodborne illnesses from
spreading is with good hand-washing and food preparation practices.
"Wash your hands thoroughly and frequently," said Grant. "Avoid
cross-contamination of counters, equipment and utensils when you are
preparing raw meat and vegetables. Cook meat thoroughly and avoid
unpasteurized juices and dairy products."

More information about E. coli is available on-line at
www.southwestgeorgiapublichealth.org or by calling your local county
health department.