Restaurant at center of Salmonella outbreak closes for investigation

USA – The Aladdin Mediterranean Café in Clairemont, San Diego County, has been linked to a Salmonella outbreak resulting in fourteen confirmed and probable cases, including five hospitalisations.

The illnesses have been connected to exposures that occurred between April 25 and 26, 2025, with affected individuals ranging in age from 18 to 79 years.

When notified of the situation, the Café voluntarily closed down to allow health officials to conduct testing and interview staff. It has worked closely with the County’s Environmental Health and Quality Department and Public Health Services, who are leading the investigation.

Although the source of the outbreak has not yet been determined, the Café will be cleared to resume operations once officials complete their investigation and determine no ongoing risk.

“People who dined at Aladdin Mediterranean Café in the Clairemont area April 25 –26, 2025, and feel ill with any of the symptoms listed should consider contacting a healthcare provider as needed,” a press release said.

University of California, San Diego, Infectious Disease Specialist, Dr. Davey Smith, highlighted that symptoms would typically include fever, cramps, abdominal pain, and profuse diarrhoea. These usually last about a week, with illness developing anywhere from four days to nearly four weeks after exposure.

Data from the county shows that it identified 184 cases of Salmonellosis in 2025 across the region as of April 28. There were 753 cases identified in 2024, 685 in 2023, and 683 in 2022.

Salmonellosis in focus

Salmonellosis presents in a range of clinical forms, from the common Salmonella gastroenteritis (diarrhoea, abdominal cramps, and fever) to enteric fevers (including typhoid fever), which are life-threatening and require prompt antibiotic therapy. The most prevalent, however, is the uncomplicated gastroenteritis.

Because of the ability of salmonellae to survive in meats and animal products that are not thoroughly cooked, animal products are the main vehicle of transmission. 

Role of food safety practices in restaurants

According to the Centers for Disease Control and Prevention (CDC), such bacteria on food can be eliminated or reduced through a kill step, like cooking. However, their survival and proliferation rates are enhanced if contaminated food does not go through a kill step or the kill step is inadequate (e.g., undercooking), and particularly when the food is not maintained at adequate temperatures. 

Additionally, the majority of establishments with outbreaks engage in complex processes that might increase the likelihood of pathogen proliferation or survival due to the riskier food preparation practices involved (e.g., reheating, cooling, and holding). 

These underscore the critical role of following Food Code guidance, including measures to prevent cross-contamination and to ensure proper cooking, holding, cooling, and reheating. Such practices are central to preventing bacterial illnesses like salmonellosis.

When it comes to driving improvements in restaurant safety, restaurant inspections are a vital public health tool, in addition to personal hygiene, staff illness policy, and kitchen practices.

The CDC reported that publicising restaurant inspection scores and using letter grades for inspection results is associated with fewer foodborne outbreaks.

Robust food safety practices combined with transparent inspection systems can significantly reduce the burden of foodborne illness in restaurants and protect public health. Together, these efforts create a safer dining environment and strengthen trust between the public, health authorities, and the food industry.

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