On March 16, 2011, the Minnesota Department of Health (MDH) foodborne illness unit received a call from an individual who had dined a restaurant in Blaine on March 15 with two other individuals from separate households. According to the complainant, all had become ill with vomiting several hours after eating their meal. Sanitarians from Anoka County Community Health and Environmental Services (ACCHES) were notified on March 16, and an investigation was initiated.

Illness histories and exposure information were obtained from three restaurant patrons. All three patrons met the case definition. All three cases reported vomiting. All three cases reported an incubation period of 6 hours. No one was hospitalized and no one died.

Cases reported eating beef fried rice, sweet and sour chicken, and orange chicken. ACCHES sanitarians noted several violations when conducting an inspection of the restaurant on
March 17. Approximately 80 pounds of rice had been cooked on March 16 and cooled overnight in five large tubs with tight fitting lids inside of the walk-in cooler. At lunch time on March 17, an ACCHES sanitarian determined the tubs of rice to have temperatures between 53-63° F. Restaurant staff had not taken temperatures of fried rice to be served.

Investigators this was a foodborne outbreak associated with a restaurant in Blaine. Illnesses were most compatible with a bacterial intoxication such as that caused by the emetic form of Bacillus cereus; however, the etiology of the outbreak could not be confirmed. The vehicle of transmission was not confirmed, but fried rice was the most plausible source. The outbreak most likely resulted from improper cooling procedures and improper hot- and cold-holding temperatures, which created a favorable environment for proliferation of the bacteria and elaboration of the toxin.