13 Coins in SeaTac linked to gastrointestinal illness outbreak, 2 sickened

King County Public Health (KCPH) investigated an outbreak of gastrointestinal (stomach) illness linked to the 13 Coins restaurant in SeaTac on Monday.

Since Feb. 19, two people have reported becoming sick after eating at 13 Coins on Feb. 19. Both reported one or more symptoms, including diarrhea and stomach pains, KCPH announced.

The outbreak was reported at the 13 Coins located at 18000 International Boulevard, which currently has an inspection rating of “Okay.” None of the restaurant staff showed signs of gastrointestinal illness.

No unsafe food practices found during March inspection

The department did not identify a specific food or drink item associated with the cause of the outbreak and has since completed its investigation.

KCPH noted that the illness matched what it sees with bacterial toxins, and the poisons are made by certain bacteria growing quickly when food is left at room temperature, ultimately becoming contaminated and making people sick.

The two individuals who were sick were interviewed to learn more about their symptoms and what they ate. On March 4, KCPH visited the restaurant and did not identify any unsafe food practices.

“This does not rule out the chance there may have been unsafe food practices which contributed to the illnesses on the day the food was prepared,” KCPH stated.

The department does not have laboratory testing for the two people who got sick at 13 Coins. Sickness from bacterial toxins generally begins and ends shortly after eating. By the time a person sees a doctor, it is oftentimes too late to test.

About Bacillus cereus or Clostridium perfringens

Both Bacillus cereus and Clostridium perfringens are bacteria that can grow fast at room temperature and produce poisonous toxins. This can cause vomiting, diarrhea, and stomach cramps, which often occur within hours of eating unsafe food.

Foods commonly linked to these bacteria include meats, rice, leftovers, sauces, soups, and other prepared foods. Refrigeration and cooking can help reduce the risk, but don’t entirely eliminate the bacteria or spores.

To prevent the risk of food poisoning from Bacillus cereus and Clostridium perfringens, KCPH urges you to wash your hands, cutting boards, and kitchen surfaces used for food preparation immediately after use to prevent the spread of germs.

Foods should also be cooked properly, with a safe internal temperature, along with their storage being at 135 degrees or warmer for hot food, and 41 degrees or cooler for cold foods.

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