E. Coli Outbreak Linked to McDonald's Quarter Pounders Sickens 49
With nearly 14,000 restaurant locations across the United States, food safety concerns at McDonald's are no small issue. The American multinational fast food chain is under fire for recent reports of E. Coli food poisoning linked to their Quarter Pounder burgers. Scroll to read more on the case and how you can protect yourself from E. coli-related illness.
E. coli outbreak linked to McDonald’s Quarter Pounders
According to a statement from the CDC on Oct. 22, 49 cases of E. coli-related illness associated with the consumption of McDonald’s Quarter Pounders have been reported in 10 states. So far, one person has died and 10 have been hospitalized.
Several federal departments such as the CDC, FDA, and USDA FSIS have launched an investigation into the E. coli outbreak linked to McDonald’s Quarter Pounders. The specific contaminated food ingredient is still unknown.
Most illnesses have been reported in Colorado and Nebraska, but the nearly 50 cases span several states.
Since the original announcement, the CDC added slivered onions and beef patties to the Contaminated Food section of the press release. These items have been removed from McDonald's menus in the following states: Colorado, Kansas, Utah, Wyoming, and portions of Idaho, Iowa, Missouri, Montana, Nebraska, Nevada, New Mexico, and Oklahoma
Can you still eat at McDonald’s?
According to McDonald’s USA President Joe Erlinger, consumers can confidently go and eat at a McDonald’s restaurant today.
“We are very confident that you can go to McDonald’s and enjoy our classics,” Erlinger said on NBC’s Today Show on Wednesday.
McDonald’s was quick to remove the Quarter Pounder from their menu and Erlinger ensures concerned customers that resolution in the CDC investigation is nigh.
“If there has been contaminated product within our supply chain, it’s very likely worked itself through that supply chain already,” Erlinger said.
What is E. coli bacteria?
Escherichia coli, shortened to E. coli, is a bacteria found in the intestines of healthy people and animals.
Most strains of E. coli are benign; however, some types of E. coli may cause intestinal distress symptoms such as stomach cramps, bloody diarrhea and vomiting.
People are most likely to be exposed to E. coli through the consumption of contaminated water or food. It is most commonly contracted via raw vegetables and undercooked ground beef.
There have been several instances of E. coli outbreaks in recent years. People may readily recall the recall of romaine lettuce in 2019.
Amid this recall five years ago, 100 people became ill with E. coli after eating romaine lettuce from Salinas Valley, California.
Other E. coli outbreaks in 2024
The recent E. coli outbreak linked to McDonald’s Quarter Pounders is not the only E. coli outbreak of 2024.
In mid-February, the CDC announced an E. coli outbreak linked to Raw Farm’s raw cheddar cheese. The outbreak resulted in five hospitalizations and 11 total cases of E. coli infection.
Later this year in April, 13 total cases of E. coli infection were reported in connection to organic walnuts sold by Gibson Farms, Inc. There was no official recall issued; however, all products containing the brand’s organic walnut halves and pieces were pulled from store shelves.
The CDC investigations for both outbreaks have been closed since their announcement.
How to protect yourself from E. coli
Because most strains of E. coli are harmless, it's unlikely that healthy individuals who contract the bacteria will experience any severe or fatal symptoms and will recover within a week.
On the other hand, young children and older adults infected with E. coli are at a higher risk of developing life-threatening conditions such as kidney failure.
To best protect yourself and your loved ones, the CDC advises folks to follow the four steps of food safety: clean, separate, cook, and chill.
Additionally, the CDC warns consumers to avoid unpasteurized milk and juices as they run the risk of containing E. coli.
The pasteurization process involves the rapid heating and then rapid cooling of food and drinks to kill harmful bacteria and extend their shelf life.
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