Safe To Eat Romaine Lettuce After E Coli Outbreak In CA

CALIFORNIA -- Weeks after California consumers were urged to stop eating romaine lettuce until the cause of an E. coli outbreak was identified, federal health officials say that no new cases have been reported in weeks, and the produce is safe to eat. The Food and Drug Administration said Friday that no food causing illness remains in the marketplace or consumers' homes. Investigators are still working to determine what produce made people ill, what people ate, where they bought it, and identify the distribution chain.

In total, health officials say 25 cases of E.coli were documented in 15 states, including three illnesses in Maryland. Other states in the outbreak and the number of cases are: California (4), Connecticut (2), Illinois (1), Indiana (2), Michigan (1), Nebraska (1), New Hampshire (2), New Jersey (1), New York (2), Ohio (1), Pennsylvania (2), Vermont (1), Virginia (1), and Washington (1).

Consumers became ill between Nov. 5 and Dec. 12. The Centers for Disease Control reports nine patients were hospitalized, including one person in California who died. Two people developed hemolytic uremic syndrome, a type of kidney failure.

According to the U.S. Centers For Disease Control and Prevention, most forms of E. Coli, or Escherichia coli, bacteria are harmless; however, some forms cause disease when they make a toxin called Shiga. Shiga toxin-producing E. Coli, or STEC, is responsible for an estimated 30 deaths in the U.S. per year, with children younger than 5 and older adults being the most susceptible to a life-threatening complication from STEC called hemolytic uremic syndrome, or HUS, according to the CDC.

The Public Health Agency of Canada identified romaine lettuce as the source of the E. Coli outbreak in that country. In the United States, the likely source of the outbreak appears to be leafy greens, but the investigation has not identified a specific type of produce every patient ate.

Consumer Reports in early January had warned Americans to exercise caution and avoid the product altogether.

"Even though we can't say with 100 percent certainty that romaine lettuce is the cause of the E. coli outbreak in the U.S., a greater degree of caution is appropriate given that lettuce is almost always consumed raw," said James Rogers, director of food safety and research at Consumer Reports.

What Do Consumers Need To Do?

Consumers should always wash hands, utensils, and surfaces with hot, soapy water before and after handling food, the FDA suggests.

Refrigerators and other food preparation surfaces and utensils that may have come in contact with contaminated foods should be thoroughly cleaned.

Follow these simple steps:

• Wash the inside walls and shelves of the refrigerator, cutting boards and countertops; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
• Wash hands with warm water and soap for at least 20 seconds before and after handling food.
• Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.
• Always wash hands with hot, soapy water following the cleaning and sanitization process.
• Persons who think they might have become ill from eating potentially contaminated foods should consult their health care provider.

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