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 contamination happened is important, because then lettuce growers can take action to prevent contamination and disease in the future,” Yannas said.
The outbreak was caused by the same strain of E. coli found in leafy greens in 2017 and in romaine lettuce in 2018. The CDC says the strain produces the shiga toxin, which causes disease in humans. It can cause severe stomach cramps, diarrhea, often with blood and vomiting. There is also the threat of severe dehydration.
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