CDC: Romaine Lettuce Is Safe To Eat Again

After skipping on the Caesar salad for a month due to possible E. coli contamination, consumers can now break out the croutons and parmesan cheese. That’s because the U.S. Centers for Disease Control and the U.S. Food and Drug Administration announced that all contaminated Romaine lettuce from the Yuma, Arizona region has passed their shelf-life.

“According to the U.S. Food and Drug Administration, the last shipments of romaine lettuce from the Yuma growing region were harvested on April 16, 2018, and the harvest season is over,” the CDC stated in an outbreak update.

“It is unlikely that any romaine lettuce from the Yuma growing region is still available in people’s homes, stores, or restaurants due to its 21-day shelf life.”

E. Coli Signs and Symptoms

People usually get sick from Shiga toxin-producing E. coli (STEC) 2–8 days (average of 3–4 days) after swallowing the germ.

Most people infected with E. coli develop diarrhea that can be bloody, severe stomach cramps, and vomiting.

Most people recover within 1 week.

Some infections are very mild, but others are severe or even life-threatening.

Some people with a STEC infection may get a type of kidney failure called hemolytic uremic syndrome (HUS).

HUS can occur in people of any age but is most common in children younger than 5 years, adults aged 65 years and older, and people with weakened immune systems.

HUS develops about 7 days after symptoms first appear, when diarrhea is improving.

Clues that someone is developing HUS include decreased frequency of urination, feeling very tired, and losing pink color in cheeks and inside the lower eyelids.

People with HUS should be hospitalized because their kidneys may stop working and they may develop other serious problems.

Most people with HUS recover within a few weeks, but some suffer permanent damage or die.

E. coli infection is usually diagnosed by testing a stool sample.