The FDA said the industry committed to making the labeling standard for romaine and to consider longer-term labeling options for other leafy greens.
Robert Whitaker, chief science officer of the Produce Marketing Association, said labeling for romaine could help limit the scope of future alerts and rebuild public trust after other outbreaks.
“Romaine as a category has had a,” Whitaker said.
The FDA still hasn’t identified a source of contamination in the latest outbreak. There have been no reported deaths, but health officials say 43 people in 12 states have been sickened. Twenty-two people in Canada were also sickened.
Even though romaine from theis not implicated in the current outbreak, it was blamed for an E. coli outbreak this spring that sickened more than 200 people and killed five. Contaminated irrigation water near a cattle lot was later identified as the likely source.
Leafy greens were also blamed for an E. coli outbreak last year. U.S. investigators never specified which salad green might be to blame for those illnesses, which happened around the same time of year as the current outbreak. But officials in Canada identified romaine as a common source of illnesses there.
The produce industry is aware the problem is recurring, said Jennifer McEntire of the United Fresh Produce Association.
“To have something repeat in this way, there simply must be some environmental source that persisted,” she said. “The question now is, can we find it?”
Growers and handlers in the region tightened food safety measures after the outbreak this spring, the industry says. Steps include expanding buffer zones between cattle lots and produce fields. But McEntire said it’s not known for sure how the romaine became contaminated in the Yuma outbreak. Another possibility, she said, is that winds blew dust from the cattle lot onto produce.
McEntire said the industry is considering multiple theories, including whether there is something about romaine that makes it more susceptible to contamination. Compared with iceberg lettuce, she noted its leaves are more open, thus exposing more surface area.
Since romaine has a shelf life of about 21 days, health officials said last week they believed contaminated romaine could still be on the market or in people’s homes.
Food poisoning outbreaks from leafy greens are not unusual. But after a 2006 outbreak linked to spinach, the produce industry took steps it believed would limit large scale outbreaks, said Timothy Lytton, a Georgia State University law professor. The outbreak linked to romaine earlier this year cast doubt on how effective the measures have been, he said.
The Centers for Disease Control and Prevention said about 48 million people get sick from foodborne illnesses every year — 46 percent of them from eating leafy vegetables and other produce.
Cooking kills most germs found in food, but romaine lettuce is usually eaten raw. The CDC recommends to just throw it out, it’s not worth the risk.
Symptoms of E. coli infection include diarrhea, which can be bloody, severe stomach cramps and vomiting. E. coli infections typically clear up within a week. However, more severe cases can lead to a type of kidney failure called hemolytic uremic syndrome (HUS). One person has developed HUS in the current outbreak.