Romaine Lettuce Outbreak 2018

Unit 2 Assignment

HS415 Environmental Health

Romaine Lettuce Outbreak 2018

Beginning in April 2018, there was an outbreak of E. coli that was associated with romaine lettuce. The romaine lettuce originated from the region of Yuma, Arizona. After an environmental assessment, it was discovered that this was the “largest outbreak of Escherichia coli O157:H7 the U.S. has seen in 10 years.” (Food Safety Magazine, 2018).

This actually occurred due to contaminated canal water that was used for irrigation. Numerous samples were gathered to determine the environmental factor that caused the outbreak and the only samples that came back positive with E. coli were from the water that was used by the irrigation canal.

The pathogen that caused the outbreak was the Shiga toxin-producing E. coli (STEC). This pathogen usually shows signs and symptoms approximately “between two and eight days after eating the contaminated food and, among healthy adults, usually last for about a week.” (Jacoby, S. 2018). The most common symptoms are diarrhea, nausea, vomiting and stomach cramps which can range from moderate to severe. Oftentimes the diarrhea will be bloody. In severe cases, a specific type of kidney failure can occur which is known as hemolytic uremic syndrome. This is a complication of this infection as well as death.

This specific outbreak with romaine lettuce was not easily discoverable in the beginning. On April 4, 2018, there were multiple infections of E. coli reported from two states to the FDA. Then there were even more cases reported from multiple states by April 5, 2018. There was a public service announcement as of April 10, 2018 about the outbreak. On April 13th, interviews were completed with the infected individuals to help identify the source of the infection.

April 16, 2018 was the last day romaine lettuce was harvested in Yuma, Arizona. “On April 19, 2018, Alaska health partners announced that eight persons with E. coliO157:H7 infections from a correctional facility have been confirmed as part of the outbreak. These individuals ate whole-head romaine lettuce from the Yuma growing region. Following this announcement, the FDA advised consumers to avoid all romaine lettuce from the Yuma growing region. This region generally supplies romaine lettuce to the U.S. during November-March each year. In the following weeks FDA continued its traceback investigation, part of which was able to trace the Alaskan correctional facility back to a single farm, which was released on April 27, 2018.” (FDA, 2018).

In total, there were 210 confirmed E. coli cases from the contaminated romaine lettuce outbreak. This occurred in 36 states across the U.S. This infection resulted in 96 hospitalizations. Out of the total number of hospitalizations, 27 individuals acquired hemolytic uremic syndrome. There were a total of 5 deaths from this outbreak as well. The deaths were reported from Arkansas, New York, California and two individuals from Minnesota. The outbreak ceased and was officially announced by the CDC to be over as of June 28, 2018.

References:

Food Safety Magazine, 2018. FDA Update on Romaine Lettuce Outbreak as Yuma, AZ, Growing Season Begins. Retrieved from https://www.foodsafetymagazine.com/news/fda-update-on-romaine-lettuce-outbreak-as-yuma-az-growing-season-begins/

FDA, 2018. FDA Investigated Multistate Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce from Yuma Growing Region. Retrieved from https://www.fda.gov/food/outbreaks-foodborne-illness/fda-investigated-multistate-outbreak-e-coli-o157h7-infections-linked-romaine-lettuce-yuma-growing

Jacoby, S. 2018. Here Are the E. Coli Symptoms to Watch Out For, Just in Case You Ate Contaminated Romaine Lettuce Recently. Retrieved from https://www.self.com/story/e-coli-symptoms-romaine-lettuce

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