As more people get sick from the romaine lettuce E. coli outbreak, Consumer Reports answers key consumer questions.
The nationwide outbreak has made dozens seriously sick and one person has died.
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People are still getting sick after eating romaine lettuce tainted with E. coli.
The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) said Wednesday that the outbreak has sickened 23 more people, bringing the total to 122 cases identified since April 10. What’s especially concerning is that more than half of those who've gotten sick have been hospitalized, and one person has died.
The CDC and the FDA also said it's possible that the tainted lettuce is still on store shelves. That's because much of the nation's romaine production only recently shifted to California from Yuma, Ariz., which the agencies identified as the source of the outbreak.
Given this, and how tough it is for consumers to determine where romaine was grown, Consumer Reports continues to say consumers shouldn't eat any type of romaine lettuce for now.
“This is a pretty bad outbreak, and becoming infected with this strain of E. coli can have serious consequences,” says James E. Rogers, Ph.D., director of food safety research and testing at Consumer Reports.
Since plenty of supermarkets and restaurants are selling and serving romaine lettuce, consumers may still be wondering whether it’s safe to eat it. We’ve compiled some answers to the most pressing romaine questions you might have now.
The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) said Wednesday that the outbreak has sickened 23 more people, bringing the total to 122 cases identified since April 10. What’s especially concerning is that more than half of those who've gotten sick have been hospitalized, and one person has died.
The CDC and the FDA also said it's possible that the tainted lettuce is still on store shelves. That's because much of the nation's romaine production only recently shifted to California from Yuma, Ariz., which the agencies identified as the source of the outbreak.
Given this, and how tough it is for consumers to determine where romaine was grown, Consumer Reports continues to say consumers shouldn't eat any type of romaine lettuce for now.
“This is a pretty bad outbreak, and becoming infected with this strain of E. coli can have serious consequences,” says James E. Rogers, Ph.D., director of food safety research and testing at Consumer Reports.
Since plenty of supermarkets and restaurants are selling and serving romaine lettuce, consumers may still be wondering whether it’s safe to eat it. We’ve compiled some answers to the most pressing romaine questions you might have now.
What is E. coli anyway?
E. coli is a group of
bacteria that normally live in the intestinal tract of people and
animals. Most strains of this bacteria do not make people sick—in fact
they are essential to digestion. But certain strains cause not just
typical food poisoning symptoms, such as diarrhea and vomiting, but can
cause organ failure.
However, the investigators caution that dozens of other farms are
still being investigated in the Yuma region. Matthew Wise, deputy branch
chief for outbreak response at the CDC, says other farms may have
shared a water source or a processing facility with Harrison. Wise adds:
"There are many legs to chase" in this outbreak.
The agencies both say no other supplier or brand has yet been
identified. But CR's Rogers says the agencies are exceedingly careful
not to prematurely assign blame.
“When an outbreak is this serious, you wish they’d be a little more forthcoming in releasing information,” he says.
Editor's Note: This story was updated on May 2 to reflect new information on the number of people sickened in this outbreak.
The O157:H7 strain involved in this romaine outbreak is what’s
known as a Shiga-toxin producing E. coli (STEC). This toxin can cause
severe illness, including bloody diarrhea and, in certain cases, hemolytic uremic syndrome, a form of kidney failure that can be fatal.
E. coli O157:H7 is often associated with tainted meat (especially ground beef), but many of the outbreaks in recent years have involved plant foods such as soy nut butter, flour, alfalfa sprouts, spinach and leafy greens. In addition to being the source of the most recent outbreak, romaine was implicated in a late 2017 E. coli outbreak.
The bacteria often contaminates plants when animal or, more rarely, human waste—which can harbor E. coli—ends up in growing fields, says CR's Rogers. For instance, a 2006 E. coli outbreak was believed to be linked to waste from feral pigs that invaded some California spinach fields. There can also be cross-contamination, if tainted lettuce comes into contact with clean lettuce at a processing facility.
E. coli O157:H7 is often associated with tainted meat (especially ground beef), but many of the outbreaks in recent years have involved plant foods such as soy nut butter, flour, alfalfa sprouts, spinach and leafy greens. In addition to being the source of the most recent outbreak, romaine was implicated in a late 2017 E. coli outbreak.
The bacteria often contaminates plants when animal or, more rarely, human waste—which can harbor E. coli—ends up in growing fields, says CR's Rogers. For instance, a 2006 E. coli outbreak was believed to be linked to waste from feral pigs that invaded some California spinach fields. There can also be cross-contamination, if tainted lettuce comes into contact with clean lettuce at a processing facility.
Why are so many people getting sick?
“This appears to be a particularly virulent strain,” says Rogers.
It may also be that the lettuce is heavily contaminated with E. coli. The CDC says that the number of people who have been hospitalized is significantly higher in this outbreak than in others—51 percent versus the typical 30 percent. Fourteen people have developed hemolytic uremic syndrome—the rare but life-threatening condition linked to E. coli O157:H7 that affects the blood vessels and can lead to kidney failure.
It may also be that the lettuce is heavily contaminated with E. coli. The CDC says that the number of people who have been hospitalized is significantly higher in this outbreak than in others—51 percent versus the typical 30 percent. Fourteen people have developed hemolytic uremic syndrome—the rare but life-threatening condition linked to E. coli O157:H7 that affects the blood vessels and can lead to kidney failure.
How do I know if I have E. coli?
Symptoms of infection with E. coli O157:H7 include severe stomach cramps, diarrhea (often
bloody), and vomiting. Some people may have a slight fever. The CDC
recommends seeing a doctor if you have a high fever, bloody diarrhea, or
severe vomiting, or if diarrhea lasts longer than three days.
Isn’t just bagged romaine the problem?
The CDC’s initial advisory
on April 10 only warned against consuming chopped romaine, but the
agency has since expanded its advice. Avoid all forms of romaine
lettuce: whole heads and hearts; romaine in a clamshell or bagged; alone
or mixed with other greens—unless you’re sure it isn’t from Yuma.
Can I eat the romaine if the supermarket says it isn't from Yuma?
Some chains like Kroger,
Meijer, and Panera Bread have announced—either through signs, tweets, or
public statements— that they’re no longer selling or serving romaine
products from the Yuma area. If that’s the case at your market, you can
feel pretty confident that it’s true. But without this kind of explicit
assurance from a retailer or restaurant,
just steer clear of all romaine for now; it is often quite difficult to
figure out where lettuce was grown (whether you’re at a restaurant or a
supermarket).
“It’s unreasonable to expect the consumer to figure this out,” says Rogers. “I went to my local supermarket recently and I couldn’t tell where any of the romaine or salad mixes were sourced by checking the packages.”
“It’s unreasonable to expect the consumer to figure this out,” says Rogers. “I went to my local supermarket recently and I couldn’t tell where any of the romaine or salad mixes were sourced by checking the packages.”
Is romaine from Yuma still being shipped to stores?
The romaine lettuce growing
area has shifted from Arizona to California. While the FDA said this
week that it received confirmation from the Arizona Leafy Greens
Marketing Agreement that no romaine lettuce from the Yuma region is
currently being shipped to market, it is possible that Yuma-grown
romaine could still be in stores or restaurants.
“Romaine is a hearty green, and could stay fresh for up to four weeks after harvest,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy division of Consumer Reports. “Romaine from Yuma could still be on the shelves through mid-May,” she adds.
“Romaine is a hearty green, and could stay fresh for up to four weeks after harvest,” says Jean Halloran, director of food policy initiatives at Consumers Union, the advocacy division of Consumer Reports. “Romaine from Yuma could still be on the shelves through mid-May,” she adds.
Is it okay to eat salad mixes if they don’t say romaine on the packaging?
Not necessarily. Certain
salad mixes, with names like “Asian Lettuce Blend” or “Spring Mix”
sometimes don’t list the exact lettuces they contain.
Additionally, romaine can often look like other lettuces. When in doubt, steer clear. Other lettuces and greens aren’t part of the outbreak, though, so you can buy a container of arugula, a head of butter lettuce, or a bunch of spinach to get your salad fix.
Additionally, romaine can often look like other lettuces. When in doubt, steer clear. Other lettuces and greens aren’t part of the outbreak, though, so you can buy a container of arugula, a head of butter lettuce, or a bunch of spinach to get your salad fix.
Is organic romaine safe?
Not necessarily. The CDC has
given no indication whether this outbreak came from conventionally
grown or organic romaine. There is also nothing inherent in the organic growing process that protects the plant from foodborne bacteria.
Won’t rinsing the lettuce get rid of any E. coli bacteria if it’s there?
No. Washing has proven to be ineffective in removing E. coli from leafy greens.
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