2003 Chi-Chi's hepatitis A outbreak
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| 2003 Chi-Chi's hepatitis A outbreak | |
|---|---|
| Virus strain | Hepatitis A |
| Source | Contaminated green onions imported from farms in Mexico |
| Location | Monaca, Pennsylvania, U.S. |
| First reported | November 3, 2003 |
| Date | September-December 2003 |
| Confirmed cases | 650 |
| Hospitalized cases | 485[1] |
Deaths | 4 |
The 2003 Chi-Chi's hepatitis A outbreak was an outbreak involving contaminated green onions (or scallions) at a Chi-Chi's restaurant at Beaver Valley Mall in Monaca, Pennsylvania, approximately 25 miles (40 km) northwest of Pittsburgh, from September to November 2003. The source of the contamination was green onions (or scallions) imported from three farms in Mexico. The Food and Drug Administration (FDA) stated the contamination happened during the distribution system or through the growing, harvesting, packing, or cooling process.
On November 3, 2003, the Pennsylvania Department of Health (PDOH) issued a hepatitis A advisory, encouraging anyone who had eaten at the Chi-Chi's restaurant at the Beaver Valley Mall within the past 14 days to receive an immunoglobulin (Ig) shot to prevent becoming ill with the hepatitis A virus. The shot is only effective in preventing infection with hepatitis A if administered within 14 days of exposure to the virus. PDOH scheduled Ig immunization clinics in the metropolitan area over the following days.[2] Approximately 9,000 people were potentially exposed to the hepatitis A outbreak.[3]
The CDC conducted a case-control study to identify menu items or ingredients associated with illness. They identified 181 people as their case patients who dined at the restaurant during the peak exposure period, October 3–6, 2003. Chili con queso and mild salsa were the two menu items found to be associated with people having an illness. The menu items contained uncooked or minimally heated fresh green onions.[4] Mild salsa was eaten by 94% of the 181 identified case patients. Salsa was prepared in batches and then refrigerated in containers with a shelf life of 3 days. Mild and hot salsa were ladled into bowls and provided free with tortilla chips upon seating in the restaurant.