Coli update: You can now safely eat romaine again

Coli update: You can now safely eat romaine again

- Although more states are reporting cases of people sickened by tainted romaine lettuce, the CDC implied that romaine is probably safe to eat again.

The Centers for Disease Control and Prevention says the bacteria strain behind the outbreak tends to cause more serious illnesses.

The CDC added that the last date of harvest for the romaine lettuce from the Yuma growing region was April 16th.

Twenty-three more people fell ill since the last update on May 9, bringing the total to 172 people from 32 states, the Centers for Disease Control and prevention (CDC) said on Wednesday.

Coli update: You can now safely eat romaine again

Unless you know where the lettuce came from, consumers anywhere in the US who have any store-bought romaine lettuce at home should not eat it and should throw it away. That means the contaminated lettuce is now past its 21-day shelf life. The latest reported illness started on May 2, 2018, officials said. Most people recover within a week, but some illnesses can last longer and be more severe. Product labels often do not identify growing regions; so, throw out any romaine lettuce if you're uncertain about where it was grown. According to the CDC, 20 victims had developed the dreaded hemolytic uremic syndrome, a severe outcome of E. coli infections that targets the kidneys. The CDC also noted that 75 people have been hospitalized. California, however, has the highest number of E. coli infection cases at 39 victims, followed by Pennsylvania at 21 victims. However, certain E. coli strains may cause illness, such as the O157:H7 strain found in the infected romaine lettuce that produces the Shiga toxin.

One person died in California. Anyone with these symptoms must see a doctor immediately, since an E. coli infection and HUS can be deadly.

Although E. coli is typically to primarily pose a danger to elderly people and very young children, the median age of those affected in this outbreak is 29.

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