Food Safety
search
Ask Food Safety AI
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
    • ASK FSM AI
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
News

Number of Illnesses in 2018 Yuma Romaine Lettuce Outbreak is Higher Than Previously Reported

December 12, 2019

In June 2018, the U.S. Centers for Disease Control and Prevention (CDC) release a final update on the Escherichia coli O157:H7 outbreak that was tied to romaine lettuce from the Yuma, AZ, growing region. At that time, the agency officially reported a total of 210 confirmed illnesses in 36 states. There was also 5 deaths attributed to the outbreak, and 96 individuals had to be hospitalized. Twenty-seven of the victims developed hemolytic uremic syndrome, a type of kidney failure. 

Fast-forward to present-day, new documentation suggests that the outbreak caused more illnesses than what is recorded in CDC’s final outbreak update. 

In a document entitled “Shiga Toxin-Producing E. coli Infections Associated with Romaine Lettuce — United States, 2018”, the numbers are slightly different:

  • 240 case-patients from 37 states (238 of them were infected with STEC O157; 1 was co-infected with STEC O157 and STEC O61, and 2 were infected with only STEC O61).
  • 104 hospitalizations
  • 28 victims with hemolytic uremic syndrome

Here’s an excerpt from the document:

This outbreak was the largest multistate STEC O157 outbreak in several decades, eclipsing in magnitude a 2006 outbreak linked to fresh spinach [3]. As there are an estimated 26 unreported illnesses for every STEC O157 case reported to PulseNet, the true size of this outbreak was likely much larger than the 240 illnesses reported through PulseNet, suggesting that thousands of people were actually sickened in this outbreak [5]. This outbreak was also much larger than any of the 28 multistate leafy green outbreaks reported from 1998–2016, which saw a mean size of 40 casepatients [15]. It is unclear why the size of the current outbreak exceeded that of previous similar outbreaks, but the volume of contaminated product may have played a role. This is supported by the fact that the outbreak strain was identified along multiple points of a 3.5-mile stretch of an irrigation canal and that traceback led to 36 romaine fields.

The document’s corresponding author is cited as Lyndsay Bottichio from CDC. Her LinkedIn profile identifies her as an assessment epidemiologist on the agency's Outbreak Response Team. 

Sign up for Food Safety Magazine’s bi-weekly emails!

Subscribe to our podcast: Food Safety Matters!


Author(s): Staff

Looking for quick answers on food safety topics? Try Ask FSM, our new smart AI search tool. Ask FSM →

Share This Story

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Microbiological
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Management
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • a diagram explaining indicator organisms
    Sponsored byHygiena

    How Proactive Listeria Testing Helps Prevent Six- and Seven-Figure Recalls

  • woman grocery shopping
    Sponsored byCorbion

    Designing Safety Into Every Bite: Proactive Risk Mitigation for Refrigerated Foods

  • ground meat being processed by a meat grinder
    Sponsored byFlexXray

    Foreign Material Contamination: Benchmarking Your Organization to Solve One of the Industry’s Toughest Challenges

Popular Stories

scott&jons scampi

Two More Deaths Reported in Listeria Outbreak Linked to Prepared Pasta Meals

german flag and sausage

Hundreds Sick, at Least Two Dead in German E. coli Outbreak

mindy brashears USDA headshot

USDA-FSIS Under Secretary for Food Safety Nominee Reveals Priorities in Senate Hearing

Events

November 11, 2025

Feeding the Future: How Lessons From 2025 Will Shape 2026

Live: November 11, 2025 at 10:00 am EST: This webinar will bring together LRQA experts and industry leaders to explore how lessons from 2025 will shape 2026, focusing on building resilient, digitally enabled, and consumer-trusted food systems.

November 18, 2025

Dry Sanitation and Cleaning Techniques for Facilities and Equipment

Live: November 18, 2025 at 12:00 pm EDT: From this webinar, attendees will learn best practices employed by dry/low-moisture food processors for dry sanitation and equipment cleaning.

November 20, 2025

New U.S. Additive Bans: How to Prepare and Protect Your Brand

Live: November 20, 2025 at 11:00 am EST: From this webinar, attendees will learn the impact of ingredient restrictions on product development, sourcing, labeling, and market access.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Articles

  • Number of States Affected by Romaine Lettuce Outbreak Eclipses 2006 Spinach Outbreak Record

    See More
  • romaine lettuce, black background

    FDA Announces Findings From Sampling of Romaine Lettuce in Yuma, AZ

    See More
  • FDA Update on Romaine Lettuce Outbreak as Yuma, AZ, Growing Season Begins

    See More

Related Products

See More Products
  • 1119237963.jpg

    Food Safety in China: Science, Technology, Management and Regulation

  • 9781138070912.jpg

    Trends in Food Safety and Protection

  • 1444333348.jpg

    Handbook of Food Safety Engineering

See More Products
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing