Clover Sprouts From Jimmy John's Linked to E. Coli Outbreak: CDC

THURSDAY, Feb. 27, 2020 (HealthDay News) -- People who recently ate clover sprouts from Jimmy John's restaurants could develop a Shiga toxin-producing E. coli infection that may put them at risk for kidney failure, the U.S. Centers for Disease Control and Prevention warns.

The CDC and other agencies are investigating an E. coli O103 outbreak that's sickened 14 people in five states: Iowa, Illinois, Missouri, Texas, and Utah. Clover sprouts from Jimmy John's are a likely source of the outbreak, according to the agency.

On Feb. 15, the U.S. Food and Drug Administration sent a warning letter to Jimmy John's telling it to take immediate action on food safety violations that have caused multiple outbreaks of E. coli and salmonella. Jimmy John's says all of its restaurants stopped serving clover sprouts on Feb. 24, 2020.

Investigators are trying to determine if other restaurants or retailers received the same clover sprouts that are linked to the E. coli outbreak.

People who have leftovers with clover sprouts from Jimmy John's should throw the leftovers away, and should talk to a healthcare provider if they have symptoms of an E. coli infection, such as severe stomach cramps, diarrhea (often bloody), and vomiting, the CDC said.

Symptoms of Shiga toxin-producing E. coli (STEC) infection can begin 28 days (average of 34 days) after swallowing the germ. Some people with a STEC infection may develop a type of kidney failure called hemolytic uremic syndrome, the CDC said.

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