Ever grabbed a bucket of chicken with all the sides? I used to think the creamy coleslaw was a must-have with my fried chicken dinner. But after digging into some scary food safety history, I’m skipping the slaw at KFC. In 1999, KFC coleslaw was linked to a dangerous E. coli outbreak that sent 11 people to the hospital. One woman was so sick her heart stopped three times. This wasn’t a one-time mistake either – KFC had already had coleslaw problems the year before in Indianapolis. Makes you think twice about that side dish, right?
KFC’s history of contaminated coleslaw
Back in 1999, a summer meal at KFC turned into a nightmare for folks in Cincinnati, Ohio. Right after the July 4th holiday, people who ate the restaurant’s coleslaw started getting seriously ill. Public health officials traced the problem to E. coli O157:H7 bacteria hiding in the coleslaw. This dangerous strain of bacteria can cause severe stomach pain, bloody diarrhea, and even kidney failure. Eleven people ended up in the hospital with confirmed cases, all traced to KFC’s coleslaw from local restaurants. What’s worse? This wasn’t even the first time it happened.
The Cincinnati outbreak came just one year after another E. coli outbreak in Indianapolis was also linked to KFC coleslaw. The repeat occurrence suggests the company hadn’t learned its lesson or fixed the issues that allowed bacteria to contaminate the popular side dish. After the Cincinnati cases, KFC claimed to improve their coleslaw safety by switching to pre-chopped, pre-washed cabbage. But the fact that a similar problem happened twice raises real questions about food safety practices. For a major restaurant chain serving thousands of customers daily, these kinds of repeated failures are particularly troubling.
The woman who nearly died from coleslaw
Geraldine Johnson, a 64-year-old woman from Anderson Township, thought she was just having a normal meal at KFC in 1999. The coleslaw she ate that day nearly killed her. After consuming the contaminated side dish, she became violently ill. Her condition deteriorated so rapidly that she was rushed to the hospital where she stayed for a month, mostly in intensive care. During her hospitalization, Johnson’s heart stopped three times. Her kidneys completely shut down, requiring dialysis to keep her alive. What started as a simple fast food meal turned into a fight for her life, all because of contaminated coleslaw.
Johnson wasn’t alone in her suffering. She was just one of the 11 victims identified in the outbreak, though her case was among the most severe. The E. coli strain responsible, O157:H7, is particularly dangerous and can lead to a life-threatening condition called hemolytic uremic syndrome, which damages the kidneys. Johnson eventually filed a lawsuit against KFC, represented by Marler Clark, a law firm specializing in foodborne illness cases. KFC claimed they were surprised by the lawsuit, saying they had been covering her medical expenses and were discussing a settlement. But for Johnson, no amount of money could make up for the trauma and near-death experience caused by something as simple as a side of coleslaw.
Why coleslaw is particularly risky
Coleslaw might seem innocent enough—just shredded cabbage, carrots, and dressing. But this popular side dish is actually a perfect breeding ground for harmful bacteria. Raw vegetables can easily pick up contaminants during growing, harvesting, or processing. Cabbage grows close to the ground where it can come into contact with contaminated water or animal waste. The chopping process for coleslaw ingredients creates more surface area for bacteria to cling to and multiply. And unlike hot foods where cooking kills germs, coleslaw is served cold, giving any present bacteria a chance to survive and even grow.
Temperature control is another critical factor. Restaurant coleslaw needs to stay below 40°F to prevent bacterial growth, but this doesn’t always happen. In January 2025, health inspectors at a restaurant in Gatlinburg had to throw out 13 pounds of coleslaw during an inspection. According to a 2015 article, maintaining proper cold food temperatures is one of the most common health code violations in restaurants, with more than half of restaurants in one downtown area failing inspections. For coleslaw specifically, the combination of raw vegetables, extensive handling during preparation, and the need for strict temperature control makes it one of the riskier items on a fast food menu.
Food safety lapses at fast food chains
Fast food chains have a history of food safety incidents that might make you think twice before ordering. The KFC coleslaw outbreaks are just part of a larger pattern. In 1993, undercooked burgers at Jack in the Box caused an E. coli outbreak that sickened 732 people and killed four children. In 2015, Chipotle made headlines with multiple outbreaks of E. coli, salmonella, and norovirus across different locations. As recently as 2024, McDonald’s faced an E. coli outbreak linked to onions in their Quarter Pounders, affecting at least 75 people across 13 states, with 22 hospitalizations and one death.
What’s particularly concerning is how these problems keep happening despite modern food safety knowledge. After a 2024 onion-related E. coli scare, Yum Brands (which owns KFC, Taco Bell, and Pizza Hut) had to pull onions from some of their restaurants as a precaution. These cases highlight the ongoing challenges of maintaining food safety in fast-paced restaurant environments where high volume, quick turnover, and sometimes undertrained staff can create the perfect storm for contamination events. The reality is that even major chains with resources for safety protocols still experience serious failures that can harm customers.
Signs of contaminated coleslaw
Unfortunately, contaminated coleslaw often looks, smells, and tastes completely normal. Harmful bacteria like E. coli, Salmonella, and Listeria don’t change the appearance or flavor of food in ways you can easily notice. This makes it nearly impossible to spot dangerous coleslaw just by looking at it. The first sign something is wrong usually comes hours or days later when symptoms start. For E. coli, this typically happens 3-4 days after eating contaminated food. You might experience severe stomach cramps, diarrhea (often bloody), and vomiting. For vulnerable people like children, elderly folks, or those with weakened immune systems, these symptoms can quickly become dangerous.
If you’ve eaten restaurant coleslaw and develop these symptoms, don’t just assume it’s a random stomach bug. E. coli infections can lead to a serious condition called hemolytic uremic syndrome (HUS), which damages red blood cells and can cause kidney failure. This was what happened to several victims in the KFC coleslaw outbreaks. If you have severe or bloody diarrhea, fever above 101.5°F, vomiting that prevents keeping liquids down, signs of dehydration, or diarrhea that lasts more than three days, seek medical attention immediately. Remember to tell your doctor about everything you ate in the days before symptoms started, including any restaurant meals.
How coleslaw gets contaminated
Coleslaw contamination can happen at many points from farm to table. At farms, cabbage and carrots might be grown with contaminated irrigation water or fertilizer. During harvesting and processing, vegetables can be exposed to unclean equipment or handling. But in restaurant kitchens is where many preventable problems occur. Cross-contamination happens when kitchen workers handle raw meat and then touch vegetables without proper handwashing. This was likely how the Cincinnati KFC coleslaw became contaminated with E. coli, a bacteria commonly found in raw meat. Cutting boards, knives, and other prep tools can transfer bacteria if they’re not properly sanitized between uses.
Temperature abuse is another major factor in coleslaw contamination. After preparation, coleslaw must be quickly cooled and maintained at temperatures below 40°F to prevent bacteria from multiplying. But in busy restaurants, coleslaw might sit out during prep, be stored in refrigerators that aren’t cold enough, or be kept in serving containers that don’t maintain safe temperatures. After the Cincinnati outbreak, KFC switched to pre-chopped, pre-washed cabbage to reduce handling, but this doesn’t eliminate all risks. Pre-packaged produce has its own safety concerns, as shown in 2019 when Dole had to recall coleslaw products due to Salmonella contamination. The complex journey from farm to restaurant table provides many opportunities for harmful bacteria to enter the food supply.
What to order instead of coleslaw
If you’re now thinking twice about ordering coleslaw with your fried chicken, there are safer alternatives to consider. Hot side dishes are generally safer because the cooking process kills harmful bacteria. At KFC, options like mashed potatoes with gravy, mac and cheese, or biscuits are all heated to temperatures that destroy pathogens. Even the green beans are cooked, making them a safer choice than raw vegetables. If you’re set on something with a similar crunch or freshness factor, consider getting a side salad and asking for the dressing on the side—this way you can see the freshness of the ingredients yourself before eating.
When ordering at any fast food restaurant, pay attention to how food is being handled and stored. Are cold foods actually kept cold? Do the staff change gloves between tasks? Is the restaurant clean overall? These visual cues can help you make safer choices. Another option is to check a restaurant’s health inspection history before dining there. Many local health departments now put this information online, allowing you to see if a restaurant has a record of food safety violations. While no food choice is completely risk-free, making informed decisions can significantly reduce your chances of getting sick from a restaurant meal.
How KFC responded to the coleslaw outbreaks
After the 1999 Cincinnati E. coli outbreak, KFC’s response was a mix of damage control and safety improvements. When Geraldine Johnson filed her lawsuit, KFC expressed surprise, stating they had been covering her medical expenses and were in settlement talks. This suggests they recognized their responsibility for the contamination. On the food safety front, KFC made at least one significant change to their coleslaw preparation: switching to pre-chopped, pre-washed cabbage instead of preparing it from scratch in restaurants. This change aimed to reduce handling and the potential for cross-contamination during the chopping process.
However, KFC’s response raises questions about why stronger measures weren’t put in place after the first coleslaw-related E. coli outbreak in Indianapolis in 1998. The fact that a similar contamination happened again just a year later suggests the initial response was inadequate. This pattern contrasts with how McDonald’s handled their 2024 E. coli outbreak, where they quickly identified the source (onions from a specific supplier), cooperated fully with regulators, and communicated proactively with the public. While KFC has likely improved their food safety protocols since 1999, their response at the time demonstrates how even major chains can fall short when addressing serious food safety failures.
Next time you’re picking sides with your fried chicken bucket, remember that what looks harmless can sometimes hide serious risks. The history of KFC’s coleslaw outbreaks shows why hot, cooked sides are often safer choices. Food safety has improved since those outbreaks, but contamination still happens at restaurants of all sizes. Your best protection is staying informed about what you eat and where you eat it. And sometimes, that means saying no to certain menu items—even old favorites like coleslaw.
