Back in September 2023, my 37-year-old husband was admitted to the hospital and diagnosed with Shiga toxin. Fast forward to July 2024, and I (37F) am now in the hospital with the exact same diagnosis. We reside in a suburban area, consume filtered municipal water, and avoid unpasteurized dairy or contact with livestock. While we have a well, it’s strictly for watering the lawn. I avoid our garden produce since it’s just hot peppers. Looking for patterns, my husband grilled the weekend prior to both incidents and we also dined out, yet only one of us fell ill each time despite sharing meals. No friends or family have caught it. What might explain this recurring issue? Is it possible for the bacteria to persist in our home for nearly a year? Does anyone have any other ideas?
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Is it possible that you consumed the same contaminated frozen or chilled food item on both occasions?
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