Eel of Misfortune: Tragic Tasting at Japanese Department Store

In a culinary drama that has sent ripples through Tokyo, a case of food poisoning has resulted in one fatality and affected nearly 150 others. The culprit? Grilled eel, a delicacy commonly consumed in Japan as a traditional summer tonic. Officials have reported that the unfortunate outbreak was traced back to grilled eel dishes sold at Keikyu Department Store in Yokohama, a bustling city near Tokyo. The incidents occurred between July 24 and July 25, leaving a bitter aftertaste for many patrons.

As of Monday, 147 customers came forward with distressing symptoms such as vomiting and diarrhea after indulging in the eel dishes. Tragically, one of the victims, a woman in her 90s, succumbed to the illness. While her exact cause of death remains under investigation, it’s a somber reminder of the potential dangers lurking even in our favorite foods. Two other individuals were hospitalized, though they are expected to recover. Most of the affected individuals experienced milder symptoms, which were unsettling but not life-threatening.

The Yokohama city health center identified the common link among the sickened individuals: the grilled eel sold either separately or as part of box lunches with rice. This gastronomic delight was prepared by the Tokyo-based restaurant chain Nihonbashi Isesada and sold at the grocery section of the department store. Keikyu officials disclosed that over 1,700 servings of grilled eel had flown off the shelves, making the scale of this mishap all the more alarming.

In an effort to pinpoint the cause, the health center conducted thorough tests and found staphylococcus aureus—commonly known as staph—in samples from the affected individuals. This bacterium is notorious for causing symptoms like vomiting and diarrhea, easily turning a meal from delightful to disastrous. Keikyu Department Store and Nihonbashi Isesada have since issued apologies and pledged to cooperate fully with health officials to rectify the situation. At a televised news conference, Isesada executive Soichiro Tomita admitted that some cooks had not been wearing plastic gloves, a lapse that likely contributed to the contamination.

In response to the outbreak, the health center temporarily suspended operations at both the Isesada grocery shop and its restaurant on another floor of the department store. This pause in operations is crucial for a thorough examination and ensures that necessary measures are taken to prevent a recurrence.

The incident serves as a stark reminder of the importance of stringent hygiene practices in food preparation. As Japan rallies to ensure the safety of its beloved culinary traditions, it’s a poignant moment for both consumers and food establishments. After all, while grilled eel might be a beloved summer tonic, no one wants a side of staph with their eel.