The alert is for raw ground beef kofta produced by Olympia Food Industries Inc. in Franklin Park, Illinois, and distributed to The Kebab Shop restaurants in California, Texas, and Florida, according to the USDA’s Food Safety and Inspection Service (FSIS). The Kebab Shop states that it has 55 locations.
FSIS warned consumers in those states about possible exposure and advised anyone who ate beef kofta from The Kebab Shop to discard leftovers. Consumers who develop symptoms within 10 days should contact a health care provider.
Federal and state investigators said the illnesses are part of an ongoing outbreak involving Shiga toxin-producing E. coli O157:H7, also known as STEC. Illness onset dates ranged from March 27 to April 30, FSIS said.
Investigators collected raw beef kofta samples that tested positive for E. coli O157:H7.
As the alert said, “further testing is ongoing to determine if the product samples are related to the specific outbreak strain,” it added that: “FSIS is issuing this public health alert to ensure that consumers in California, Texas, and Florida are aware of the outbreak.”
The Kebab Shop also stopped selling beef kofta at all its locations on May 18, and no recall was issued.
The company said California and federal health officials confirmed there were no reported illnesses outside California and said there is no ongoing risk to consumers, as the product was voluntarily removed nationwide on May 18.
In a separate message posted Friday, Kebab Shop Chief Executive Officer Arian Baryalai said the company immediately stopped all beef kofta sales nationwide after California health officials linked the product to the outbreak investigation.
He also said all other proteins sold by the chain come from different suppliers and are not part of the investigation.
“We are deeply concerned that product from our supplier has been identified as the potential source of a foodborne illness outbreak. Our thoughts are with those who have been affected by this outbreak. The health and safety of our customers is our highest priority,” the company said.
According to the USDA, E. coli O157:H7 “is a potentially deadly bacterium” that can cause dehydration, bloody diarrhea, and abdominal cramps two to eight days after exposure.
The public health alert said that some infections can lead to hemolytic uremic syndrome, a serious form of kidney failure most common in young children and older adults.
FSIS also advised consumers to cook all ground beef products to an internal temperature of 160 degrees Fahrenheit, verified with a food thermometer.
FSIS, the California Department of Public Health, and local California health departments are investigating the outbreak.