When you think of food poisoning, perhaps what first comes to mind is undercooked chicken, spoiled milk, or oysters. Personally, I remember the time I devoured a sushi boat as a high-school senior and found myself calling for my mommy in the early hours of the morning.
But don’t overlook your vegetable crisper. In terms of foodborne illness, leafy greens stand alone. In 2022, they were identified as the cause of five separate multistate foodborne-illness outbreaks, more than any other food. Romaine lettuce has a particularly bad reputation, and for good reason. In 2018, tainted romaine killed five people and induced kidney failure in another 27. Last year, an E. coli outbreak tied to—you guessed it—romaine sent 36 people to the hospital across 15 states. Perhaps ironically, the bags of shredded lettuce that promise to be pre-washed and ready to eat are riskier than whole heads of romaine.
Eating romaine lettuce is especially a gamble right now. Although America’s system for tracking and responding to foodborne illnesses has been woefully neglected for decades, it has recently been further undermined. The Biden administration cut funding for food inspections, and the Trump White House’s attempts to ruthlessly thin the federal workfor
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