As of May 1, 2018, 121 people infected with the outbreak strain of E. coli O157:H7 have been reported from 25 states. Illnesses started on dates ranging from March 13, 2018 to April 21, 2018. Ill people range in age from 1 to 88 years, with a median age of 29. 63 percent of ill people are female. Of 102 people with information available, 52 (51percent) have been hospitalized, including 14 people who developed hemolytic uremic syndrome, a type of kidney failure. 1 death was reported from California.

State / Ill People
Alaska / 8
Arizona / 8
California / 24
Colorado / 2
Connecticut / 2
Georgia / 4
Idaho / 11
Illinois / 1
Kentucky / 1
Louisiana / 1
Massachusetts / 2
Michigan / 4
Mississippi / 1
Missouri / 1
Montana / 8
New Jersey / 7
New York / 2
Ohio / 3
Pennsylvania / 20
South Dakota / 1
Tennessee / 1
Utah / 1
Virginia / 1
Washington / 6
Wisconsin / 1
Total / 121

Illnesses that occurred after April 11, 2018, might not yet be reported due to the time it takes between when a person becomes ill with E. coli and when the illness is reported. This takes an average of 2 to 3 weeks.

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Photo of Drew Falkenstein Drew Falkenstein

Drew Falkenstein joined Marler Clark in January, 2004 and has concentrated his practice in representing victims of foodborne illness. He has litigated nationwide against some of the biggest food corporations in the world, including Dole, Kellogg’s, and McDonald’s.  He has worked on landmark…

Drew Falkenstein joined Marler Clark in January, 2004 and has concentrated his practice in representing victims of foodborne illness. He has litigated nationwide against some of the biggest food corporations in the world, including Dole, Kellogg’s, and McDonald’s.  He has worked on landmark cases that have helped shape food safety policy, HACCP protocol, and consumer rights, such as the E. coli outbreak in fresh spinach in 2006 and the 2008 Peanut Corporation of America outbreak of Salmonella. A frequent speaker for the not-for-profit organization Outbreak, Inc, Mr. Falkenstein travels the country to address public and environmental health organizations as well as food safety meetings and annual educational conferences.  He speaks on the intersection of law and public health, and addresses companies on how to prevent food borne illness outbreaks.