Romaine Lettuce Safety Alert!

CDC is advising U.S. consumers not to eat any romaine lettuce, and retailers and restaurants not to serve or sell any, until they know more about a related E. Coli outbreak. Investigation is ongoing. These are current known facts:

32 people from 11 states have been reported to be infected with the outbreak strain of Shiga toxin-producing E. coli O157:H7

Illnesses started on dates ranging from October 8th, 2018 to October 31st, 2018.

No deaths have been reported, but 13 people have been hospitalized, including one who developed hemolytic uremic syndrome, a type of kidney failure.

In Canada, in the provinces of Ontario and Quebec, the Public Health Agency has identified 18 ill people infected with the same DNA fingerprint of E. coli O157:H7.

Throw away any type of romaine lettuce in your home. Do not eat, even if some of it was eaten and no one has gotten sick.

This includes all types or uses of romaine lettuce, such as whole heads of romaine, hearts of romaine, and bags and boxes of precut lettuce and salad mixes that contain romaine, including baby romaine, spring mix, and Caesar salad.

If you’re unsure about a mixture containing romaine, do not eat it. Throw it away.

Wash and sanitize drawers or shelves in refrigerators where romaine was stored.

Note these facts about E. coli Infection:

• • People usually get sick from Shiga toxin-producing E. coli (STEC) 2–8 days (average of 3–4 days) after ingesting the germ.
  • Some people with a STEC infection may get a type of kidney failure called hemolytic uremic syndrome (HUS).
  • E. coli infection is typically diagnosed by testing a stool sample.
  • Antibiotics are not recommended for patients with suspected E. coli infections until diagnostic testing can be performed and E. coli infection can be ruled out. Some studies have shown that administering antibiotics to patients with E. coli infections might increase their risk of developing HUS, and a benefit of treatment has not been clearly shown.

Symptoms of possible E. coli infection:

• This varies from person to person. Generally includes severe stomach cramps, diarrhea (often bloody), and vomiting. Some people may have a mild fever (less than 101˚F/38.5˚C)
• Most people get better within 5 to 7 days. Some infections are very mild, but others are severe or even life-threatening.
• Most people with a STEC infection start feeling sick 3 to 4 days after eating or drinking something that contains the bacteria. However, illnesses can start anywhere from 1 to 10 days after exposure.

Action to take if you experience possible symptoms:

• If you have diarrhea that lasts for more than 3 days or is accompanied by high fever, blood in the stool, or vomiting to an extent you cannot keep liquids down and you pass very little urine, contact your healthcare provider immediately
• For more information and updates, visit the CDC’s Website

Happy Thanksgiving!  Be safe, keep Romaine Lettuce off your menu till it’s safe for consumption.