CDC has published new information about Escherichia coli in lettuce: what you need to know
Almost three months after infection with E. coli strain due to the use of Romaine lettuce, representatives of the Federal Department of Health allowed to use this salad, writes USA Today.
The Centers for Disease Control and Prevention (CDC) published a report announcing food safety. They "no longer advise people to give up salad grown in the Salinas Valley, California."
Since November 22, the CDC and the Food and Drug Administration have advised consumers to avoid California lettuce as they investigated outbreaks of E. coli in several states.
A total of 167 people from 27 states were infected with E. coli O157: H7 strain.
85 hospitalizations were reported, 15 people developed hemolytic uremic syndrome, a type of renal failure. According to CDC, there were no fatalities.
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The age of the patients ranged from infant to 89-year-old, with an average of 27 years. Several people in Canada may have been affected.
The CDC managed to interview 113 people who got sick: 83% of them said they ate romaine lettuce.
Frank Yannas, FDA Deputy Commissioner for Food Policy and Response, said the investigation is ongoing. They "do everything possible to find the source of infection."
“Investigating how this infection happened is important, because then lettuce producers will be able to take measures to prevent infection and disease in the future,” said Yannas.
This outbreak was caused by the same E. coli strain that was found in leafy greens in 2017, and in romaine lettuce in 2018. CDC experts say that this strain produces shiga toxin, which leads to human diseases. It can cause severe stomach cramps, diarrhea, often with blood and vomiting. There is also a risk of severe dehydration.
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