I used to grab the coleslaw at KFC without thinking twice about it. Honestly, it seemed like the perfect side for fried chicken. But after learning about some pretty disturbing food safety issues, I don’t order it anymore. And I’m not alone in avoiding this particular side dish.
The E. coli outbreak that changed everything
Back in 1999, KFC’s coleslaw was linked to a dangerous E. coli outbreak in Cincinnati. The timing couldn’t have been worse—right after the July 4th holiday when people were just trying to enjoy summer meals. Eleven people ended up hospitalized with confirmed cases of E. coli O157:H7, which is basically one of the nastiest strains out there. This bacteria can cause severe stomach pain, bloody diarrhea, and even kidney failure. And here’s the thing that really bothers me: this wasn’t even KFC’s first coleslaw problem. Just one year before in Indianapolis, they’d had another E. coli outbreak linked to their coleslaw. So we’re talking about a pattern here, not just a one-time mistake.
After the Cincinnati cases, KFC claimed they switched to pre-chopped, pre-washed cabbage to improve safety. But the fact that it happened twice? That raises some serious questions about their food safety practices overall.
One woman’s terrifying experience
Geraldine Johnson was 64 years old when she ate contaminated coleslaw from KFC in 1999. What happened next was absolutely horrifying. She became so violently ill that she spent a month in the hospital, mostly in intensive care. Her heart stopped three times during her stay. Three times. Her kidneys completely shut down, and she needed dialysis just to survive. I mean, imagine going in for a quick chicken dinner and ending up fighting for your life.
Johnson wasn’t the only victim, but her case was among the most severe. She eventually filed a lawsuit against KFC, and the company said they were surprised by it since they’d been covering her medical expenses. But honestly, no amount of money can make up for that kind of trauma. The last time I read about cases like this, it reminded me why food safety matters so much.
Why coleslaw is so risky
Coleslaw might look innocent—it’s just shredded cabbage and dressing, right? But it’s actually pretty much a perfect breeding ground for bacteria. Raw vegetables can pick up contaminants during growing, harvesting, or processing. Cabbage grows close to the ground where it’s exposed to contaminated water or animal waste. And the chopping process creates more surface area for bacteria to cling to and multiply.
But here’s what nobody talks about. Unlike hot foods where cooking kills germs, coleslaw is served cold. That means any bacteria present can survive and even grow if the temperature isn’t right. Temperature control is super important—coleslaw needs to stay below 40°F to prevent bacterial growth. Does this always happen in busy restaurants? Not really.
Fast food chains have ongoing safety problems
KFC isn’t the only chain with food safety issues. In 1993, Jack in the Box had an E. coli outbreak from undercooked burgers that killed four children. Total disaster. Chipotle had multiple outbreaks in 2015 with E. coli, salmonella, and norovirus. And as recently as 2024, McDonald’s faced an E. coli outbreak linked to onions that affected at least 75 people across 13 states, with one death. After trying these major chains over the years, I’ve noticed that problems keep happening despite all the modern food safety knowledge we have.
What’s particularly concerning is how these incidents keep repeating. After that 2024 onion scare, Yum Brands (which owns KFC, Taco Bell, and Pizza Hut) had to pull onions from some restaurants as a precaution. It’s kind of scary when you think about it.
You can’t tell if coleslaw is contaminated
Here’s the worst part. Contaminated coleslaw looks, smells, and tastes completely normal. Harmful bacteria like E. coli don’t change the appearance or flavor in ways you can notice. Not even close. The first sign something’s 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. And for vulnerable people like children or elderly folks, these symptoms can become dangerous fast. If you’ve eaten restaurant coleslaw and develop these symptoms, don’t just assume it’s a stomach bug. E. coli infections can lead to hemolytic uremic syndrome, which damages red blood cells and causes kidney failure. This was basically what happened to several victims in the KFC outbreaks.
How contamination happens in the first place
Coleslaw contamination can happen at many points from farm to table. At farms, cabbage might be grown with contaminated irrigation water. During processing, vegetables get exposed to unclean equipment. But restaurant kitchens are where many preventable problems occur. Cross-contamination happens when workers handle raw meat and then touch vegetables without proper handwashing. This was likely how the Cincinnati KFC coleslaw became contaminated, since E. coli is commonly found in raw meat.
Temperature abuse is another major factor. After preparation, coleslaw must be quickly cooled and kept below 40°F. But in busy restaurants, coleslaw might sit out during prep or be stored in refrigerators that aren’t cold enough. Even after KFC switched to pre-chopped cabbage, risks remained. Pre-packaged produce has its own safety concerns—in 2019, Dole had to recall coleslaw products due to Salmonella contamination. Anyway, the complex journey from farm to table provides tons of opportunities for bacteria to enter the food supply.
Better options to order instead
If you’re now thinking twice about coleslaw, there are safer alternatives. Hot side dishes are generally safer because cooking kills harmful bacteria. At KFC, options like mashed potatoes with gravy, mac and cheese, or biscuits are all heated to temperatures that destroy pathogens. The green beans are cooked too, making them way safer than raw vegetables. Though honestly, they’re not as satisfying if you want that fresh crunch.
When ordering at any fast food restaurant, pay attention to how food is handled and stored. Are cold foods actually kept cold? Do staff change gloves between tasks? These visual cues can help you make safer choices. You can also check a restaurant’s health inspection history online—many local health departments put this information up now.
What KFC did after the outbreaks
After the 1999 outbreak, KFC’s response was sort of a mix of damage control and safety improvements. When Johnson filed her lawsuit, KFC said they were surprised since they’d been covering medical expenses. This suggests they recognized their responsibility for the contamination, at least. On the food safety front, KFC made at least one significant change—they switched to pre-chopped, pre-washed cabbage to reduce handling in individual restaurants. The idea was that less handling meant fewer opportunities for contamination.
But does centralized processing actually eliminate all risks? Not really. As the 2019 Dole recall showed, contamination can happen at processing facilities too. And temperature control issues can still occur once the pre-made coleslaw reaches individual restaurants. KFC hasn’t had another widely reported coleslaw outbreak since 1999, which is good. But the history is still there, and it’s pretty concerning when you look at the pattern.
Making your own is safer but annoying
I’ve noticed that making coleslaw at home is way safer than ordering it at restaurants. You control every step of the process—washing the vegetables, using clean equipment, and maintaining proper refrigeration. Plus, you know exactly how fresh the ingredients are. But here’s the thing: making coleslaw is so messy. There are cabbage slivers everywhere. You’ll find pieces in your hair days later.
Some people swear by recipes like Dolly Parton’s coleslaw, which includes dill pickles and sweet pickle juice. It’s supposed to be delicious, though it can get watery if it sits too long. Store-bought options from grocery stores are generally safer than restaurant versions since they’re made in controlled facilities with stricter oversight. But even then, you’re taking some risk with any raw vegetable product.
After everything I’ve learned about KFC’s coleslaw history, I just can’t bring myself to order it anymore. The 1999 outbreak was serious enough, but the fact that they’d had problems the year before makes it worse. I mean, eleven hospitalizations and one woman’s heart stopping three times? That’s way too high a price to pay for a side dish. There are plenty of other options out there that don’t come with that kind of food safety baggage.
