Updated: Health department investigates E. coli infections in Oakland

Five customers or employees of The Porch at Schenley, an Oakland restaurant, have been diagnosed with E. coli infections since Oct. 1.

Four of the five individuals were hospitalized.

As a means to stop the spread of the bacteria, the Allegheny County Health Department asked health care providers to test individuals for the Escherichia coli O157:H7 strain if they present symptoms. 

Allegheny County Health Director Karen Hacker encouraged individuals with symptoms to contact their health care providers, as well as the Health Department.

“We’re urging health care providers to test for E. coli to see if there are any additional cases linked to this outbreak so we can stop further transmission of the disease,” she said.

Pat Ritz, a spokesman for The Porch noted that the restaurant is “trying to be very proactive.”

The restaurant additionally created a toll-free hotline to field questions from the public.

“I want to make sure there’s a way for people to call after-hours. It’s a way to reach out to the customer base, and we want people to have the resource,” Ritz said.

E. coli is a large group of bacteria, some of which cause disease through a toxin called Shiga toxin. The strain related to the Oakland incidents, O157:H7, is the most commonly identified Shiga-toxin-producing E. coli (STEC) in North America, according to the Centers for Disease Control.

An estimated 265,000 STEC infections occur annually in the United States; 36 percent of these are due to STEC O157.

After ingesting the bacteria, individuals endure an incubation period of three to four days before presenting symptoms, which can range from severe stomach cramps to bloody diarrhea.

The Porch “is fully cooperating and assisting with the Health Department investigation,” Guillermo Cole, a spokesman for the Health Department, said.

The restaurant closed voluntarily on Wednesday and has been approved to re-open on Thursday.

Ritz emphasized that The Porch is being vigilant in investigating and preventing future incidents of contamination.

“What we’re doing right now is an immediate act, looking at this scientifically and shutting down immediately. We’re testing employees, starting with new food sources. They key is to stop any source of contamination,” Ritz said.