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Since our first report, Feb. 2840 cases of foodborne illness linked to aArby The location in Springfield, sick, dozens of more guests have fallen sick, forcing the fast food restaurant to close for the second time in less than a month.

According toFood security newsNearly 100 cases of illness have been reported in the location of the specific Arby and while the source of contamination is still unknown, health officials reported the pathogen in question is Norovirus. The virus is very contagious and spreads easily, making it difficult to eradicate it.

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The first case of illness at the location of Dirksen Promenade was reported in mid-February, which prompted the restaurant to extinguish for deep cleaning. The Department of County Sangamon of Public Health First investigated on the site on February 23 and was back for several controls unannounced later. Their 24th inspection has found a temperature violation of non-refrigerated sauces, which were then displaced and stored at a more appropriate location. The restaurant was reopened a week later.

However, the argy in question was closed for a second time, and another series of deep cleaning and the training of employees was recommended by the health authorities.

If exposed to Norovirus, a person will start to feel the symptoms of 12 to 48 hours later, which include serious vomiting and diarrhea, stomach cramps, and in some cases of fever, chills and headaches. The disease lasts between 1 and 3 days in most healthy adults. If you have eaten at the location of this Arby and the experience of these symptoms, you must contact the County Health Service at 217-535-3100.

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UPDATE: A spokesperson for Arby's tends toEat this, not that! With the following statement:

"Arby's is engaged in the highest standards of food safety and safety, and it's an isolated incident at a franchise site. Last week, from an abundance of caution, the franchisee decided on proactive way to close the restaurant until the end of the month. The franchisee is fully engaged in the local health department and has led to vocational training in strengthened and strengthened food security with all employees, and will have reached all Department of Health Guidelines before reopening. "

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