Romaine Lettuce Recall 2018: What Happened and What You Need to Know

A deep look at the chain of events and lessons learned to protect your produce.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 22, 2025

A deep look at the chain of events and lessons learned to protect your produce.

In late 2018, consumers across the United States and Canada were confronted with a growing public health crisis: an E. coli outbreak traced back to romaine lettuce. In response, major health agencies including the Centers for Disease Control and Prevention (CDC) and U.S. Food and Drug Administration (FDA) issued urgent warnings, triggering widespread recalls and reshaping consumer trust in leafy greens. This article delivers a comprehensive review of the recall: the outbreak’s origins, official health guidance, risks associated with contamination, and the evolving strategies for keeping our food supply safe.

Why Was Romaine Lettuce Recalled in 2018?

On November 20, 2018, the CDC issued an immediate advisory: all romaine lettuce—whether whole heads, hearts, or pre-cut salad mixes containing romaine—should be removed from shelves and not consumed. This was the second major warning of its kind that year. The advisory was driven by a fast-growing E. coli (Escherichia coli) outbreak tied to the popular green, resulting in urgent action as consumer safety took precedence over commerce and convenience.

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Scope: The recall included all forms of romaine lettuce—whole, chopped, baby romaine, salad mixes (like Caesar salad), and more.
Instruction: Consumers were urged to throw away even partially eaten romaine from their homes and to disinfect refrigerator shelves and drawers where romaine had been stored.
Source Uncertainty: At the time, investigators had not identified a common grower, brand, supplier, or distributor, thus making a universal recall necessary.

Restaurants and food retailers were directed to stop offering any item containing romaine lettuce, and distribution chains were put on hold until the outbreak’s root cause could be isolated .

How Widespread Was the Outbreak?

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United States: By late November 2018, at least 32 cases had been reported across 11 different states. Thirteen patients were hospitalized, with further updates expected as investigations continued .
Canada: The Public Health Agency of Canada identified 18 additional cases in Ontario and Quebec.
Timeline: The date range for confirmed illnesses extended from early October to early December, reflecting the ongoing nature of the outbreak and its coverage over several weeks.

Country	Reported Cases	States/Provinces Impacted	Hospitalizations
United States	32	11 States	13
Canada	18	Ontario, Quebec	—

What Is E. coli?

E. coli (Escherichia coli) describes a diverse group of bacteria naturally residing in the intestines of humans and animals. While many strains are harmless and helpful for digestion, certain types can provoke serious illness when transmitted via contaminated food, water, or through person-to-person contact.

To further understand food-borne illness, check out our guide on the Salmonella outbreak linked to kosher chicken. This article explains critical safety precautions that can protect you and your loved ones from the hidden dangers lurking in your kitchen.

STEC: The specific culprit in the 2018 outbreak was a Shiga toxin-producing strain (STEC O157:H7), which is particularly dangerous due to its potential to cause severe abdominal pain, vomiting, and kidney failure.
Symptoms: Signs of infection typically emerge 2 to 8 days after ingestion and may include severe stomach cramps, diarrhea (often bloody), vomiting, and low-grade fever.
Severity: While most healthy adults recover within a week, young children, the elderly, and immunocompromised individuals face higher risks of complications.

Public Health Recommendations: What Should Consumers Do?

Given the uncertainty in the supply chain and the serious risks posed, public health officials issued strict guidance:

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Do not eat any romaine lettuce: This includes whole heads, hearts, baby romaine, salad mixes with romaine, and leaves of unknown origin .
Check your refrigerator: If you possess romaine lettuce from a restaurant, store, or market and can’t verify where it originated, dispose of it safely.
Restaurants and retailers: Should completely remove all romaine lettuce products from circulation and ensure none is served or sold to customers.
Sanitize: Disinfect refrigerator surfaces and any utensils or containers that have touched romaine lettuce, as the bacteria can be tenacious and persist on surfaces.

Consumers were further advised to monitor updates from the CDC, FDA, and local public health authorities as new details arose during the ongoing traceback investigations .

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Tracing the Source: Where Did the Contamination Begin?

The complexity of the food supply chain and the widespread distribution of leafy greens made pinpointing the contamination’s source a challenge. Investigators from the FDA, CDC, and Canadian health agencies, working with state-level agricultural and health departments, initiated traceback investigations from six points of service. They examined the possible links across multiple distributors, 17 farms, and 15 specific fields.

No single common producer was immediately identified among all cases, adding difficulty to the investigation .
Key finding: The E. coli O157:H7 strain responsible for the outbreak was found in sediment from an on-farm water reservoir located on a farm in Santa Maria, Santa Barbara County, California .
Spread: Some traceback links connected other ranches owned by the same farm, as well as other farms, though none used the contaminated water source, suggesting possible multiple infection points or exposures.

Potential Contributors to Contamination

Based on the FDA’s summary, several factors likely contributed to the outbreak, particularly on the implicated farm:

Contaminated agricultural water: Water from an on-farm reservoir, which was likely not treated with proper sanitizers, probably made direct contact with harvested romaine or with equipment used during harvest .
No clear evidence for exposure route: Investigators could not conclusively identify how or when the reservoir became contaminated. There was no proof of direct contamination from adjacent land or other obvious sources.
Broader risk factors: Other risk contributors examined included soil amendments, equipment sanitation, animal intrusion, employee hygiene, and growing/harvesting practices.

When Was Romaine Lettuce Safe Again?

The situation evolved rapidly. In late November, with the investigation still ongoing and no clear, safe source identified, the CDC continued to urge absolute caution. Only after specific growing regions and suppliers could demonstrate they were not implicated in the contamination did health agencies start to relax the blanket warning.

Consumers were advised to look for labeling indicating the region and harvest date before purchasing romaine, once some areas were cleared for distribution again.
Retailers and producers began adopting voluntary labeling standards, printed on packaging to show origin and harvest window, improving traceability for future concerns .

How Does E. coli Get Into Lettuce?

E. coli contamination of leafy greens can occur at many points, underscoring the importance of stringent safety standards throughout production:

Water quality: Use of contaminated irrigation or washing water is a common route.
Animal intrusion: Livestock or wildlife feces near fields can introduce harmful bacteria directly onto crops.
Soil and amendments: Use of contaminated compost or manure can transfer pathogens to leaves.
Worker hygiene and equipment sanitation: Poor practices during harvesting, handling, or packaging can facilitate the spread.

Ultimately, one weak link—in this case, a water source—can have consequences throughout regional or national supply chains, especially for highly perishable produce like lettuce .

What Should You Do If You’re Worried About Lettuce Safety?

Stay informed: Follow official alerts from the CDC, FDA, and public health agencies regarding current outbreaks or recalls.
Read labels: Check harvested location and dates on packaging, if available.
Practice kitchen safety: Wash hands, utensils, and surfaces thoroughly after handling raw produce.
Cautious consumption: If in doubt about the origin of your greens, or if there’s an ongoing outbreak, err on the side of caution and avoid or discard potentially contaminated products.

What Other Foods Can Be Contaminated With E. coli?

While the 2018 outbreak was linked to romaine lettuce, E. coli and other foodborne pathogens are not limited to just leafy greens:

Ground beef and other meats
Unpasteurized milk and dairy products
Unwashed fruits and vegetables
Contaminated water used for irrigation or washing

Food safety starts with responsible practices on the farm, continues in processing and distribution, and ends with good hygiene in public spaces, retailers, and home kitchens.

Steps for Preventing Foodborne Illness at Home

Wash hands for at least 20 seconds before and after handling food.
Use clean knives, cutting boards, and utensils.
Rinse whole fruits and vegetables under running water before eating, cutting, or cooking—even if you plan to peel them.
Refrigerate perishable foods promptly.
Follow expiration dates and recall notices.
Never consume produce identified in an active recall or with unknown origins during public health alerts.

How Did the Food Industry and Authorities Respond?

During the November 2018 crisis, the food industry, under guidance from federal agencies, took swift action:

All romaine lettuce was withdrawn from stores and restaurants nationwide.
Distribution was paused pending completion of the traceback investigation.
Voluntary labeling initiatives were launched, helping consumers identify the region and harvest date for lettuce moving forward.
Farms were subject to on-site inspections, water testing, and reviews of sanitation protocols.

This coordinated response helped limit the outbreak’s spread, though the experience highlighted the challenges of ensuring food safety in a highly interconnected supply chain.

Frequently Asked Questions

Q: Should I still be worried about eating romaine lettuce?

When there is no active recall, and lettuce packaging shows its harvest region and date outside known contamination windows, romaine is generally safe. Always check for updated public health alerts before consuming leafy greens.

Q: Why was the outbreak so hard to track?

Multiple farms and distributors, incomplete consumer recall of what brands were eaten, and the complex mixing of lettuce from many fields make tracing the exact contamination source difficult.

Q: Is washing lettuce at home enough to remove E. coli?

No. While rinsing can remove surface dirt, E. coli may persist in crevices or adhere tightly to leaves. Home washing does not guarantee removal of bacteria responsible for outbreaks.

Q: How do I know if my lettuce is affected by a recall?

Follow official recall notices from the CDC and FDA. Labels showing harvest region and date help—lettuce grown outside the affected region and dates is not included in the recall.

Q: What should I do if I suspect food poisoning from leafy greens?

Seek medical attention if you experience severe symptoms such as bloody diarrhea, intense abdominal pain, or dehydration—especially in children, the elderly, or immunocompromised individuals. Report suspected foodborne illness to your local health department.

Key Takeaways

Confirmed E. coli outbreak linked to romaine lettuce resulted in a nationwide recall in late 2018.
Authorities recommended throwing away all romaine products due to lack of traceability and high risk.
Water from a single farm’s reservoir was likely the source, though uncertainty around multiple farms complicated the investigation.
Voluntary labeling initiatives and stringent inspections were put in place to restore consumer confidence and prevent future outbreaks.
Consumers are urged to stay vigilant by following official health advisories and practicing safe food handling at all times.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete