At last, the romaine lettuce crisis has come to an end. After reports that as many as 121 people from 25 states have gotten sick from an E.coli outbreak in romaine lettuce, the Centers for Disease Control and Prevention (CDC) stated that the outbreak has died down.
While most strains of E.coli are harmless, the E.coli that tainted romaine lettuce from Yuma, Arizona caused 75 hospitalizations and one death, according to the CDC.
UPDATE on Romaine Lettuce: It is highly unlikely that product from the Yuma growing region is still in the supply chain. Consumers can be confident that romaine currently available for purchase is not part of the investigation. FDA continues to investigate https://t.co/PSjH1LztER pic.twitter.com/cHvhkmZmuB
— U.S. FDA (@US_FDA) May 17, 2018
The last batch of lettuce from the contaminated region was harvested on April 16, 2018 and the harvest season for this region has since concluded. The CDC stated, “It is unlikely that any romaine lettuce from the Yuma growing region is still available in stores or restaurants due to its 21-day shelf life.”
While it may be safe to eat salad again, the CDC is also advising consumers to be cautious.
The Mayo Clinic states that the first symptoms of E.coli may occur three to four days after exposure to the bacteria. Symptoms include diarrhea, vomiting, abdominal cramping and pain, and nausea and vomiting. The CDC has recommended that consumers see their healthcare provider at the first sign of sickness and take care to wash produce carefully.