Pike health district updates Long’s Retreat issue

By Frank Lewis - flewis@civitasmedia.com

Since July 14, 2016, the Pike County General Health District has been investigating complaints of nausea, vomiting, and diarrhea from individuals who said they visited Long’s Retreat Family Resort. Working alongside the Ohio Department of Health, the Centers for Disease Control, Long’s Retreat, and other local health departments, the district completed nearly 1,200 interviews.

During the investigation, the health district received 32 lab results: 25 of those samples were positive for Shigella, two were positive for E. coli, one was positive for Salmonella, and four were negative for any pathogens. The main pathogen identified in the samples was Shigella, a bacteria that causes fever, nausea, vomiting, and diarrhea.

The Pike County General Health District has also been made aware of a similar outbreak that is occurring in individuals who visited Deer Creek State Park in Pickaway County. Shigella is spread easily from person to person through the fecal oral route.

The district said the data from their interviews is still being analyzed. Matt Brewster, Public Information Officer for the district, said the health district has received many phone calls and are still receiving calls from those inquiring about the safety of the lake.

“We have not received any new lab results or interviewed individuals who have recently visited the resort claiming to have symptoms,” Brewster said. “At this time, there is no reason to think that the source of the Shigella is still present and making individuals ill.”

Long’s Retreat issued a statement on their Facebook page.

“As a family owned and operated business, we take the safety and health of our guests very seriously, and will always continue to do so. We are here day in and day out, morning to night, to ensure that we’re doing the best job we possibly can.

“Please see our Health Department’s press release; it will be the final time we address this issue. We appreciate the help and support from all those involved, and we plan to continue to operate as fully and as functionally as we always have. We welcome you to share this information. Thank you.”

By Frank Lewis


Reach Frank Lewis at 740-353-3101, ext. 1928, or on Twitter @franklewis.

Reach Frank Lewis at 740-353-3101, ext. 1928, or on Twitter @franklewis.