FDA Determines Source Of Romaine Lettuce E. Coli Outbreak

FDA Determines Source Of Romaine Lettuce E. Coli Outbreak

FDA Determines Source Of Romaine Lettuce E. Coli Outbreak

They say they are "continuing to investigate the outbreak to learn more about how the E. coli bacteria could have entered the water and ways this water could have contaminated romaine lettuce".

In April, the outbreak was traced back to lettuce grown in the Yuma region of Arizona, later resulting in a halt in production of all lettuce from the region. Specifically, the outbreak strain has been identified in the canal water samples from the growing region of Yuma, Arizona.

"More work needs to be done to determine just how and why this strain of E. coli 0157:H7 could have gotten into this body of water and how that led to contamination of romaine lettuce from multiple farms", he said.

It was the nation's largest E. coli food poisoning outbreak in more than a decade. Single deaths were reported from Arkansas, California and NY, and two people died in Minnesota. The agency received confirmation of the final harvest of romaine from the Yuma region on May 2, and the vegetable has a 21-day shelf life.

Five people died and 210 got sick in the E. coli outbreak that affected people in 36 states. Two hundred people got sick and five died in the recent outbreak - two in Minnesota and one each in Arkansas, California, and NY.

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Things have changed. Now the Centers for Disease Control and Prevention says all the tainted romaine should be gone from restaurants and grocery stores and is no longer a risk.

Questions remain about how the bacteria ended up in the canal. Of those who endured hospitalizations, 27 developed a type of kidney failure called hemolytic uremic syndrome.

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