Nine people who became ill after eating at Lucky’s Taproom & Eatery tested positive for salmonella, and so did mayonnaise that the restaurant made in-house, local health officials said Monday.
The number of people who complained of being sickened after eating at Lucky’s rose to 77 by Monday, an increase of 17 since Friday, according to John Steele, spokesman for Public Health — Dayton & Montgomery County. Those who became ill reported stomach cramps, diarrhea, headaches, nausea and vomiting.
Five people were admitted to hospitals, although health officials said they don’t know whether anyone remains hospitalized. The restaurant shut down Monday, Feb. 29. Health officials expect the number of confirmed salmonella cases to rise as test results are completed, Steele said.
Drew Trick, the owner of Lucky’s, said Monday that the eatery will never make its mayonnaise in-house again. On the tap room’s Facebook page, Trick wrote, “Well, it seems our efforts to source locally and make our food from scratch has failed our customers and ourselves. Know that we are doing all that is possible to rectify the situation and eliminate the chance of this happening again.”
Lucky’s, at 520 E. Fifth St. in Dayton’s Oregon District, will remain closed “for an unknown period of time,” Trick wrote, but hopes “to open with a clean bill of health very soon.” The restaurant and craft-beer bar had been gearing up for its 5th anniversary celebration this week.
A table of raw egg-related outbreaks in Australia is available at:
https://barfblog.com/wp-content/uploads/2015/12/raw-egg-related-outbreaks-australia-12-1-15.xlsx
The recall come after the Ohio Department of Agriculture collected samples that tested positive for Salmonella. Kenneth Miller Farms supplies Lucky’s Taproom with eggs, the popular Oregon District restaurant had to shut its doors earlier this month after dozens of customers became sickened. Tests later revealed that mayonnaise made locally tested positive for Salmonella.