Romaine lettuce again at center of food alert

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13. Dissolve 2 tablespoons of iodized salt in a large container of water that can go in the fridge.

Tear the leaves off the romaine, rinse each one free of residue, shake off the rinse water and put it into the salted water. Once all leaves are in the container, close it and put it in the fridge for a few hours or over night. It is best if you can force all leaves to 100% submerge in the salt water. In the morning, rinse each leaf under cool water and either use it, or bag it and put it into your fridge crisper.

I have used the procedure for years on lettuce I eat at home, never gotten sick.

If anything survives the salt solution, that was one really nasty bugger, most common bacteria or coli won't survive well enough to sicken you.