Mc Donalds' E. coli Outbreak: What Causes the Contamination?

Background:

On October 2024, CDC issued the outbreak news on its website regarding the Outbreak of E. Coli 0157:H7 linked to the Slivered onions served with the Mc Donald's Quarter pound burger. This contamination incident was traced based on epidemiologic and traceback data. The Taylor Farms who produced the Onions have conducted a voluntary recall and the consumers who have been affected were contacted directly.

What is E. coli 0157:H7?

Escherichia coli is a gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms. However E. coli 0157:H7 is a pathogenic strain producing Shiga toxin which is enterohemorrhagic bacterial strain that is significant food and waterborne pathogen that causes diarrhea, hemorrhagic colitis, and hemolytic-uremic syndrome (HUS) in humans.

As of Oct. 30, the CDC said 90 people infected with the outbreak strain of E. coli O157:H7 have been reported from 13 states. Illnesses started on dates ranging from Sept. 27, 2024, to Oct. 16, 2024. Of 83 people with information available, 27 have been hospitalized, and two people developed hemolytic uremic syndrome, a serious condition that can cause kidney failure. One death has been reported from an older adult in Colorado who did not develop hemolytic uremic syndrome.

FDA has initiated inspections at a Taylor Farms processing center in Colorado and an onion grower of interest in Washington state. FDA said it is unable to implicate a grower at this time.

The FDA said McDonald’s temporarily stopped using Quarter Pounder slivered onions and beef patties in Colorado, Kansas, Utah, Wyoming and portions of Idaho, Iowa, Missouri, Montana, Nebraska, Nevada, New Mexico and Oklahoma. Diced onions and other types of beef patties used at McDonald’s have not been implicated in this outbreak, according to the FDA.

Here are some ways to prevent E. coli:

• Wash your hands

  Wash your hands with soap and water after using the toilet, before and after preparing food, and after touching animals or animal feces. 

• Cook food thoroughly

  Use a food thermometer to ensure that the center of meat reaches a safe minimum temperature of 70°C. Following correct Meat Cooking Temperature is crucial aspect to avoid the survival of E. coli. 

• Wash fruits and vegetables

  Wash all fruits and vegetables under cool water until the water runs clear. You can use a produce brush for harder rinds. 

• Avoid cross-contamination

  Use separate cutting boards, knives, and utensils for meat and produce. Store produce away from raw meat, use FIFO method. Wash and sanitize surfaces that come into contact with food.

  
  

  

  
  

• Monitoring pathogens in environment

  Monitor direct and in-direct food contact surfaces for presence of E. coli, including surfaces such as hands, tables, cutting boards, knives, conveyor belts etc.

• Fresh produce procurement

  Since the E. coli incident did not originate from the meat but from the onions, therefore it is important to endure that the fresh produce items used as ingredients in uncooked form are tested for pathogens.