An outbreak investigation at Sushi King revealed unsafe food handling practices and temperature abuse at the facility. Other errors noted included improper sanitation, improper storage, inadequate hand washing, and temperature abuse. In addition, 8 of the 9 Sushi King employees submitted stool specimens for laboratory analysis. Of the 8 specimens, 5 specimens tested positive for Salmonella Typhimurium.
The outbreak investigators identified imitation crab meat as the source of the Salmonella outbreak. Although investigators did not reach a conclusion as to how the Salmonella bacteria got into the restaurant, improper food storage temperatures, ill food handlers, and improper food handling procedures were considered plausible means for the bacteria to multiply and sicken so many individuals.