Large U.S. fast-food establishments remove onions from their offerings amid E. coli concerns
Several prominent fast-food chains in the U.S. have temporarily pulled fresh onions from their menus in response to an E. coli outbreak that may be connected to the onions used in McDonald's Quarter Pounders. This outbreak has impacted several states, resulting in multiple illnesses, hospitalizations, and one reported death.
TroibNews 
Several prominent U.S. fast-food chains have temporarily removed fresh onions from their menus in response to an E. coli outbreak that may be connected to the onions used in McDonald's Quarter Pounders.
This outbreak has impacted customers in various Midwestern and Western states, leading to at least 75 reported illnesses, one death, and 22 hospitalizations. Among those hospitalized, two individuals developed hemolytic uremic syndrome, a condition that can lead to kidney failure, as reported by the U.S. Food and Drug Administration on Friday.
The situation highlights a continuous challenge for fast-food establishments: ensuring fresh produce remains free from contamination is more difficult than handling beef. Experts explain that while beef can be cooked to eliminate pathogens, fresh produce is typically consumed raw, lacking such protective measures.
Cooking is a "silver bullet" against contamination, according to food safety expert Donald Schaffner from Rutgers University. He pointed out that potential contamination in produce can arise from untreated manure, contaminated irrigation water, or improper handling during storage and preparation.
In light of the outbreak, McDonald's has ceased sourcing onions from the Colorado Springs facility of Taylor Farms, which supplied onions to approximately 900 locations. According to company spokespeople, McDonald's suppliers typically conduct tests on produce within the timeframe specified by the Centers for Disease Control and Prevention, yet none identified this E. coli strain.
Previous outbreaks at other fast-food chains, such as Taco Bell and Wendy's, have also been linked to raw vegetables. Although the 2011 Food Safety Modernization Act established stricter standards for fresh produce, former FDA official Mike Taylor believes that significant buyers, like fast-food chains and grocery stores, should collaborate to "modernize and harmonize" safety standards across suppliers to improve produce safety.
Emily Johnson contributed to this report for TROIB News
This outbreak has impacted customers in various Midwestern and Western states, leading to at least 75 reported illnesses, one death, and 22 hospitalizations. Among those hospitalized, two individuals developed hemolytic uremic syndrome, a condition that can lead to kidney failure, as reported by the U.S. Food and Drug Administration on Friday.
The situation highlights a continuous challenge for fast-food establishments: ensuring fresh produce remains free from contamination is more difficult than handling beef. Experts explain that while beef can be cooked to eliminate pathogens, fresh produce is typically consumed raw, lacking such protective measures.
Cooking is a "silver bullet" against contamination, according to food safety expert Donald Schaffner from Rutgers University. He pointed out that potential contamination in produce can arise from untreated manure, contaminated irrigation water, or improper handling during storage and preparation.
In light of the outbreak, McDonald's has ceased sourcing onions from the Colorado Springs facility of Taylor Farms, which supplied onions to approximately 900 locations. According to company spokespeople, McDonald's suppliers typically conduct tests on produce within the timeframe specified by the Centers for Disease Control and Prevention, yet none identified this E. coli strain.
Previous outbreaks at other fast-food chains, such as Taco Bell and Wendy's, have also been linked to raw vegetables. Although the 2011 Food Safety Modernization Act established stricter standards for fresh produce, former FDA official Mike Taylor believes that significant buyers, like fast-food chains and grocery stores, should collaborate to "modernize and harmonize" safety standards across suppliers to improve produce safety.
Emily Johnson contributed to this report for TROIB News
