While enduring two agonizing days curled up in his bathroom with near-constant vomiting and diarrhea, this is what kept running through Ken Koehler’s mind back in late November 2011.
As he’d later find out, that overwhelming, dreadful feeling was brought on by a package of beef he picked up for a burger dinner. Unfortunately, that beef was tainted with Salmonella that could have taken Ken’s life.
It was Monday, November 21, 2011.
That chilly evening in Maine at home, Ken fired up his grill, getting it ready for the hamburger meal he was preparing for a cozy dinner in with his girlfriend and her daughter.
After tearing open his three-pound package of ground beef, Ken separated out one pound for his patties, froze the rest, grilled up the burgers, and a delicious dinner helped make this another perfect get together for the close-knit trio.
If only we could end our story here.
But, that’s not the end.
Six days later around 2 pm, Ken began to feel quite sick with nausea and an upset stomach. A couple hours later, bouts of diarrhea began. By 10 pm, Ken was suffering horribly with intense diarrhea, terrible stomach pain, severe weakness, and an inability to keep anything down.
That Sunday night and for the entire next day, Ken stayed curled up on the bathroom floor, getting “on the bowl” every 3-5 minutes. His diarrhea had turned to blood and the excruciating pain continued.
After living in the bathroom for about 36 hours and feeling too weak to move, Ken wondered if he was going to make it. He had never experienced torture like this. It was so bad that he just wanted to die.
Thankfully, Ken didn’t die.
But, he was in bad shape, and he knew he needed to get help.
Early Tuesday morning, Ken called his doctor, explained what was happening, and was urged to get to the ER right away. He then phoned a good friend who rushed over to drive him to Southern Maine Medical Center (SMMC).
At the hospital, Ken was immediately brought into a special quarantined room where nurses first worked quickly to remedy his severe dehydration. Blood was drawn, and stool and urine samples were collected for testing—which were all bloody. He spent the entire day in the ER receiving care to help get stabilized.
Although Ken was released from SMMC on Tuesday evening, he still felt very weak and the diarrhea continued. Now bedridden with a compromised gastrointestinal and immune system, “normal” life for Ken didn’t resume for weeks.
What Caused All of This?
A few days after coming home, Ken got a call from a doctor at the SMCC.
He was told that test results showed his frightening, life-altering ordeal during the past week was due to antibiotic-resistant Salmonella Typhimurium. A prescription was promptly phoned in for some medication that Ken needed to take.
A few days later, a representative from the Maine Center for Disease Control called Ken to let him know that further testing on his stool sample revealed a distinct genetic marker consistent with 13 other cases in 7 states.
The CDC had an outbreak on its hands.
The next day, the ME-CDC called to ask more questions.
With a little investigative work, Ken and the CDC traced his illness to that three-pound package of ground beef he used for dinner. Ken became infected by Salmonella during his handling of the meat, even though he washed his hands before and after.
After reading about Ken’s story in a Portland paper online in early 2012, Stanley Rutledge, Program Director at STOP, wrote to Ken with an offer to help. And reaching Ken wasn’t an easy feat! Because Stanley had ten different addresses for Ken, he sent a copy of his letter to each address. Fortunately, one of the letters made it safely into Ken’s hands.
Since then, Ken has found reassuring support, along with valuable educational resources, through STOP that he credits for inspiring many food safety changes he’s made in his life.
And Ken enjoys being a part of the caring community of fellow food safety advocates at STOP. He’s been especially impressed with the staff who he calls “phenomenal” in their knowledge and friendliness.
Food Safety Becomes a New Priority
Like many consumers, Ken never thought for a minute that the hamburger he bought at his local supermarket would be contaminated with deadly bacteria. Ken trusted that his government was doing everything needed to make sure the food he was eating was safe.
But his near-death experience with food poisoning has taught him otherwise.
Because of the broken food safety system that’s failed him, Ken has “changed almost everything” as it relates to the food he eats.
“ALL of my meat purchases are certified organic, giving me peace of mind that the animals used weren’t pumped full of antibiotics,” stresses Ken. “And 90% of my food purchases are from local farmers. I’m much more careful about food preparation, too. STOP’s website has been very helpful to me in this area. I’ve learned so much about how to properly handle my food—from the time I purchase it to the point when it hits my plate.”
Even with these changes, Ken is still scarred by his foodborne illness experience.
Since becoming sick, Ken hadn’t been able to eat a full meal for almost six months. He had lost significant weight, he was constantly fatigued, and the healthy hue his skin once had took awhile to return.
And Ken isn’t the only one whose life has changed.
Although Ken’s girlfriend nor her daughter got ill, his girlfriend’s daughter has become a vegetarian as a result of seeing the terror that Ken went through.
Ken’s Message for You: Get Educated, Take Action
Ken’s biggest concern is public education.
“I know most people are the way I was—I didn’t give food safety much thought. Now, I try to educate most people I come in contact with. Education leads to understanding, and that leads to action. If you don’t already know, please educate yourself on the foods you’re eating. Find out where your food comes from and how it’s processed before you bring it home or eat it at a restaurant,” implores Ken.
“It may save you or someone you love from the tremendous suffering that I endured.”
Ken Koehler lives in Old Orchard Beach, Maine, where he works as a business consultant. When he’s not working or brushing up on food safety, Ken serves as President of the Community Bicycle Center, a nonprofit that mentors kids using bicycles to help teach them the skills necessary for success in life. He also enjoys photography and sailing, which he says is his true love.
Tying in with Ken’s “get educated, take action” message above, we’ve rounded up some handy resources you can reference for more information:
+ StopFoodborneIllness.org: Consumer Information
+ Foodsafety.gov: 4 Steps to Food Safety
+ Eatright.org: Food Shopping Safety Guidelines
As the voice of people affected by foodborne illness, we collaborate with partners in academia, the food industry, and government to prevent foodborne illness. We advocate for effective food safety policy and facilitate culture change to increase food safety.
Stop Foodborne Illness is a 501(c)(3) tax-exempt organization. Donations are tax-deductible to the extent the law allows.
