Major U.S. Fast-Food Chains Remove Onions Amid E. coli Outbreak
Several major U.S. fast-food chains have temporarily removed fresh onions from their menus following an E. coli outbreak potentially linked to onions used in McDonald’s Quarter Pounders.
This outbreak has affected customers across multiple Midwestern and Western states, with at least 75 reported cases of illness, one death, and 22 hospitalizations. Of those hospitalized, two patients developed hemolytic uremic syndrome, a condition that can cause kidney failure, according to the U.S. Food and Drug Administration (FDA) on Friday.
The situation highlights a persistent challenge for fast-food outlets: maintaining the safety of fresh produce. Unlike beef, which can be cooked to eliminate pathogens, fresh produce such as onions is consumed raw, lacking this safeguard.
“Cooking is a silver bullet against contamination,” noted food safety expert Donald Schaffner from Rutgers University. He explained that contamination in produce could stem from factors like untreated manure, contaminated irrigation water, or improper handling during storage and preparation.
In response to the crisis, McDonald’s has halted onion sourcing from Taylor Farms’ Colorado Springs facility, which supplied onions to around 900 outlets. McDonald’s suppliers frequently test produce within the date range specified by the Centers for Disease Control and Prevention (CDC), but none detected this E. coli strain, company spokespeople said.
Past outbreaks at other fast-food chains, including Taco Bell and Wendy’s, have similarly been linked to raw vegetables. While the 2011 Food Safety Modernization Act introduced stricter standards for fresh produce, former FDA official Mike Taylor suggests that major buyers, like fast-food chains and grocery stores, could work together to “modernize and harmonize” safety standards across suppliers to enhance produce safety.
(With input from Reuters)
Reference(s):
Major U.S. fast-food chains take onions off menus over E. coli crisis
cgtn.com
