FLINT, Mich - Wendy’s is removing romaine lettuce from its sandwiches in some of its restaurants as a precaution, as the Centers for Disease Control and Michigan Department of Health and Human Services investigate a multistate E. coli outbreak.
The CDC reported this afternoon that 37 people are now confirmed sick, up from 29 on Tuesday this week. The sick people live in Michigan, Ohio, Pennsylvania and Indiana.
The State of Michigan Department of Health and Human Services issued a news release saying more than 55% of the Michigan outbreak cases reported consumption of food items at Wendy’s restaurant locations.
"While a specific food item has not yet been identified as the source of illnesses, investigations are ongoing and focusing on sandwiches topped with romaine lettuce. Currently, there is not a recommendation to avoid eating at Wendy’s while the restaurant works with local public health departments to remove potentially implicated products," said the MDHHS.
Symptoms vary for each person, but often include:
- Severe Stomach Cramps
- Diarrhea - often bloody
- Vomiting
- Fever
Wendy's has released the following statement to Mid-Michigan NOW:
We are fully cooperating with public health authorities on their ongoing investigation of the regional E. coli outbreak reported in certain midwestern states. While the CDC has not yet confirmed a specific food as the source of that outbreak, we are taking the precaution of removing the sandwich lettuce from restaurants in that region. The lettuce that we use in our salads is different, and is not affected by this action. As a company, we are committed to upholding our high standards of food safety and quality.
According to the Michigan Department of Health and Human Services, Michigan currently has 43 confirmed E. coli O157 cases matched with the outbreak strain. The illness onset dates range from late July through early August. Outbreak cases have been reported from 18 jurisdictions including the counties of Allegan, Branch, Clinton, Genesee, Gratiot, Jackson, Kent, Macomb, Midland, Monroe, Muskegon, Oakland, Ogemaw, Ottawa, Saginaw, Washtenaw, and Wayne and the City of Detroit. The age range of those affected are 6 to 94 years old. Among the Michigan outbreak cases with available information to date, 56% have been hospitalized. Four cases of hemolytic uremic syndrome (HUS), a severe complication that occurs in some people diagnosed with STEC infection, have been identified.
The CDC says 26 people interviewed so far by public health investigators, 22 of them said they ate sandwiches from different Wendy’s restaurants in the week before becoming sick.
The CDC issued the following statement:
Based on the information available, Wendy’s is taking the precautionary measure of removing the romaine lettuce being used in sandwiches from restaurants in that region. Wendy’s uses a different type of romaine lettuce for salads. Investigators are working to confirm whether romaine lettuce is the source of this outbreak, and whether romaine lettuce used in Wendy’s sandwiches was served or sold at other businesses. Wendy’s is fully cooperating with the investigation
Prevention of E. coli is often directly connected to proper hand hygiene and food handling practices, such as:
Washing hands with warm water and soap for at least 20 seconds, or using an alcohol-based sanitizer with at least 60% alcohol:
oBefore and after handling food.
oAfter using the bathroom or changing a diaper.
oBefore preparing and feeding bottles or foods to infants and toddlers or touching pacifiers or other things that may go in an infant or toddler’s mouth.
oAfter contact with animals or their environments, such as farms, petting zoos, fairs or even the backyard.
Rinsing fruits and vegetables well under running water. There is no need to use soap.
Always marinating foods in the refrigerator, not on the counter or outdoors. Never reuse sauce on cooked food used to marinate raw meat or poultry.
Never placing cooked food on a plate that previously held raw meat, poultry, seafood or eggs. Be sure to have on hand plenty of clean utensils and platters.
Never letting raw meat, poultry, eggs or cooked food sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90 degrees Fahrenheit.
Cooking meats thoroughly. Ground beef and meat should be cooked to an internal temperature of at least 160 degrees Fahrenheit. Consumers should use a food thermometer as color is not an indicator of “doneness.”
Avoiding raw milk, unpasteurized dairy products and unpasteurized juices (like fresh apple cider).
Avoiding swallowing water when swimming or playing in lakes, ponds, streams, swimming pools and backyard “kiddie” pools.