A widespread outbreak of Escherichia coli linked to romaine lettuce is now believed to have sickened over 100 people in 25 states and killed one, the Centers for Disease Control and Prevention announced Wednesday afternoon. And the threat of more cases is still looming.
On this most blessed of days, the Centers for Disease and Prevention is telling everyone to stay the hell away from a different sort of green, one that might cause you to have bloody diarrhea and vomiting for days on end: romaine lettuce.
It’s shaping to be one of the most convenient excuses to avoid ordering a salad yet: An outbreak of Escherichia coli linked to chopped romaine lettuce has now spread to 16 states and sickened over 50 people since mid-March, according to the Centers for Disease Control and Prevention.
An initially mysterious outbreak of Escherichia coli has spread to at least 11 states since mid-March, the Centers for Disease Control and Prevention reported Friday. But the good news is that we’ve finally uncovered the source—the bland boy band of vegetables, romaine lettuce.
Going into college, I thought I understood all of the different ways poop could look. My digestion is generally bad, and my eating habits don’t help. But after returning from a four-day-long river trip, I realized just how naive a pooper I was.
For some, sneaking a mouthful of raw cookie dough while baking is an indelible—and certainly delicious—part of the process. But while we’ve been told to avoid dough containing raw eggs, a new investigation confirms that tainted raw flour was responsible for an E. coli outbreak in 2016—a finding that will surely test…
An outbreak of E. coli that caused 10 million pounds of flour to be pulled from shelves is finally over. Yet, cases continue to pop up, and the CDC says it expects to see even more. Here’s why, even when the outbreak is over, the illness still isn’t.
If you have any Blue Bell cookie dough ice cream in your freezer, put down the spoon. The ice cream company just issued a recall for possible Listeria contamination—the ice cream company’s second Listeria scare in as many years.
When an outbreak of food poisoning hits, we trace our culinary steps backwards in an attempt to untangle the cause, hopefully before it can hit again. But a new sensor could radically change all that.
The United States wastes over 140 trillion calories of perfectly good food every year. A national survey just provided a comprehensive overview of the reasons we waste so much—and one of the most common ones is based on a total misconception.
This week, General Mills announced a voluntary recall of 10 million pounds of its flour over possible E. coli contamination. Now, the FDA has traced the outbreak back to its source: a single factory in Kansas City.
Earlier this month, a frightening report warned of an antibiotic-resistant superbug which might kill as many as 10 million people worldwide by 2050. Now it looks like the first case of that superbug has been documented in the US.
Tracking food poisoning cases is laborious detective work, and sometimes the culprit is never revealed. Now the task of identifying sources of contamination could be even harder—and, paradoxically, it’s because of a test designed to diagnosis food poisoning faster and easier than ever before.
Twenty years ago, a change was made to how we did food poisoning testing. That change prevented over a quarter of a million cases each year, and it may also suggest how we could stop more cases in the future.
Chipotle’s E. coli outbreak is a mystery—and will likely always be one. But in their food safety meeting today, Chipotle has reportedly identified the culprit in its other norovirus outbreak: sick Chipotle employees.
Although the cause still remains a mystery, Chipotle’s E. coli outbreak has been declared officially over by the CDC. But just what does an unexplained, months-long food poisoning outbreak do to the line of customers waiting at your counter?
The CDC’s investigation of Chipotle is over and their final verdict is in: The outbreak is finished, but the agency has no idea what caused it.
Chipotle announced it will be closing up shop nationwide for a few hours as part of its attempt to halt its ongoing E. Coli outbreak. But why hasn’t the company been able to stop the outbreak, or even find the source yet? The answer isn’t in the restaurant chain—it’s in the bacteria.
I’m afraid of food poisoning. So the never-ending news of nationwide E. coli outbreaks linked to Chipotle is terrifying. But it’s not just the fear of bacteria-laced burritos that’s scary. It’s the faulty farming system that Chipotle’s pioneered.