One person has died and several others infected, following an E.coli outbreak linked to romaine lettuce. There are no product recalls at this time.
The Public Health Agency of Canada released a notice on Dec. 11 and sent another update on Dec. 14. The agency is investigating 30 cases on E. coli illness in five provinces. Six of the 30 cases have been reported in Ontario. The people who became sick reported they had eaten romaine lettuce. The Canadian Food Inspection Agency is working with public health officials to find the source of the romaine lettuce.
The people who became ill were between four and 80-years-old, 70 per cent of which are female. Although anyone can be infected, pregnant women, those with weakened immune systems, young children and seniors are most at risk.
The Public Health Agency of Canada said the overall risk to Canadians is low. However Canadians should follow safe food handling practices to avoid illness. The agency said although rare, some E. coli infections can be life threatening.
Below is further information released by The Public Health Agency of Canada. Updates will be available on the Public Health Notices page.
How does lettuce become contaminated with E. coli?
E. coli are bacteria that live naturally in the intestines of cattle, poultry and other animals. A common source of E. coli illness is raw fruits and vegetables that have come in contact with feces from infected animals. Leafy greens, such as lettuce, can become contaminated in the field by soil, contaminated water, animals or improperly composted manure. Lettuce can also be contaminated by bacteria during and after harvest from handling, storing and transporting the produce. Contamination in lettuce is also possible at the grocery store, in the refrigerator, or from counters and cutting boards through cross-contamination with harmful bacteria from raw meat, poultry or seafood. Most E. coli strains are harmless to humans, but some varieties cause illness.
What are the symptoms?
People infected with E. coli can have a wide range of symptoms. Some do not get sick at all, though they can still spread the infection to others. Others may feel as though they have a bad case of upset stomach. In some cases, individuals become seriously ill and must be hospitalized.
The following symptoms can appear within one to ten days after contact with the bacteria:
- nausea
- vomiting
- headache
- mild fever
- severe stomach cramps
- watery or bloody diarrhea
Most symptoms end within five to ten days. While most people recover completely on their own, some people may have a more serious illness that requires hospital care, or may lead to long-lasting health effects. In rare cases, some individuals may develop life-threatening symptoms, including stroke, kidney failure and seizures, which could result in death.
There is no real treatment for E. coli infections, other than monitoring the illness, providing comfort, and preventing dehydration through proper hydration and nutrition. People who develop complications may need further treatment, like dialysis for kidney failure. You should contact your health care provider if symptoms persist.
What should you do to protect your health?
The following food safety tips for lettuce will help you reduce your risk of getting an E. coli infection.
- Wash your hands thoroughly with warm water and soap for at least 20 seconds, before and after handling lettuce.
- Unwashed lettuce, including whole heads of lettuce sold in sealed bags, should be handled and washed using these steps:
- Discard outer leaves of fresh lettuce.
- Wash unpackaged lettuce under fresh, cool running water. There is no need to use anything other than water to wash lettuce. Washing it gently with water is as effective as using produce cleansers.
- Keep rinsing your lettuce until all of the dirt has been washed away.
- Don't soak lettuce in a sink full of water. It can become contaminated by bacteria in the sink.
- Store lettuce in the refrigerator for up to seven days. Discard when leaves become wilted or brown.
- Use warm water and soap to thoroughly wash all utensils, countertops and cutting boards before and after handling lettuce to avoid cross-contamination.
- Ready-to-eat lettuce products sold in sealed packages and labelled as washed, pre-washed or triple washed do not need to be washed again. These products should also be refrigerated and used before the expiration date.