Evidence Consistent with Foodborne Outbreak at Dayton Restaurant

Public Health - Dayton & Montgomery County has concluded its investigation into an outbreak of illness associated with eating at Lucky's Taproom & Eatery in Dayton between the dates of February 22 through February 28. As of Tuesday, March 8, we have the following update:

  • Public Health has received a total of eighty (80) reports of illness. Symptoms reported include stomach cramps, diarrhea, headache, nausea and vomiting
  • Five (5) individuals were admitted to area hospitals
  • Twenty (20) individuals received positive test results for Salmonella
  • Mayonnaise tested positive for Salmonella; the avocado and goat cheese were both negative for Salmonella

Salmonella is a bacteria that makes people sick. Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps between 12 and 72 hours after infection. The illness usually lasts 4 to 7 days, and most individuals recover without treatment. The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.

Pubic Health obtained stool samples from ill patrons and employees and three food samples from the restaurant. These samples were submitted for testing to the Ohio Department of Health Laboratory to determine if there is a link between the people who ate at the restaurant and became sick and the food that was consumed. The epidemiological evidence, the positive food sample and the positive human samples are consistent with a foodborne outbreak.

Public Health's Environmental Health Director, Jennifer Wentzel explained, "Although we can’t say with certainty how this unfortunate outbreak happened, it underscores the importance of all aspects of practicing proper food safety, both in restaurants and at home. We are notifying all positive cases and providing follow-up instructions. Public Health will do a walkthrough of the facility before Lucky's reopens to make sure the facility is clean, sanitized, and safe for the public going forward."

To prevent foodborne illness, never prepare food or serve food to anyone if you have been sick, especially with a diarrheal illness. Always wash your hands thoroughly with soap and water before preparing food, after using the bathroom, after caring for someone who is sick, and after changing diapers. Always cook foods to a safe internal temperature as measured by a food thermometer. And avoid cross-contamination by keeping raw meats, poultry, seafood, and eggs away from foods that will be eaten uncooked.

For more information on our Food Protection Program, go to www.phdmc.org. To review online inspection reports, go to inspections.phdmc.org.

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