What states are affected by romaine lettuce E coli?

coli outbreak. The affected states now include Arizona, California, Colorado, Florida, Idaho, Illinois, Iowa, Maryland, Michigan, Minnesota, Montana, Nebraska, New Jersey, New Mexico, North Carolina, Ohio, Oregon, Pennsylvania, South Dakota, Texas, Virginia, Washington and Wisconsin.Click to see full answer. Likewise, people ask, which states are affected by the Romaine lettuce recall?The following eight states had…

coli outbreak. The affected states now include Arizona, California, Colorado, Florida, Idaho, Illinois, Iowa, Maryland, Michigan, Minnesota, Montana, Nebraska, New Jersey, New Mexico, North Carolina, Ohio, Oregon, Pennsylvania, South Dakota, Texas, Virginia, Washington and Wisconsin.Click to see full answer. Likewise, people ask, which states are affected by the Romaine lettuce recall?The following eight states had one reported case each as of Friday: Colorado, Illinois, Michigan, Minnesota, Montana, New Jersey, Virginia and Washington. Among the reasons romaine lettuce is vulnerable is it has no protective rind and generally is eaten raw, food safety experts and academics said.Beside above, is the romaine lettuce e coli scare over? coli scare ‘appears to be over’ After nearly three months, the romaine lettuce outbreak “appears to be over,” federal health officials announced Wednesday. A total of 167 people from 27 states were infected with the outbreak strain of E. coli O157:H7, the CDC said Wednesday. Likewise, people ask, which brand of romaine lettuce has E coli? The Wisconsin Department of Health Services identified the outbreak strain of E. coli O157:H7 in an unopened bag of Fresh Express® Leafy Green Romaine collected from an ill person’s home in Wisconsin. The Salinas Valley growing region in California was the main source of the romaine lettuce in both products.How does romaine lettuce get infected with E coli?”Leafy greens, such as lettuce, can become contaminated in the field by soil, contaminated water, animals or improperly composted manure,” said Jeff Farber, director of the Canadian Research Institute for Food Safety and a professor at University of Guelph in Ontario.

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