E. Coli Outbreak Linked to McDonald's in 13 States, Including Montana
Suspected sources of infection have been recalled
By Denise Rivette
As of Friday, there have been 75 cases of E. coli connected to McDonald’s Quarter Pounders across 13 states. Colorado and Montana have the most cases at 26 and 13, respectively. Nebraska has 11 cases and the other states with cases have 5 or less each. According to the CDC, “Epidemiologic data show that Quarter Pounder hamburgers served at McDonald’s are contaminated with E. coli and are making people sick. Early information from FDA indicates onions may be a source of this outbreak. Investigators from all agencies are working quickly to determine the contaminated ingredient.”
Montana Independent News has not found information indicating specific affected locations in Montana on the FDA, Department of Public Health and Human Services’ (DPHHS) or the McDonald’s websites. All suspected products have been recalled from McDonald’s stores. See McDonald’s statement at end of article.
Indications seem to point to pre-cut raw onions. While the investigation is ongoing, Taylor Farms, the supplier of slivered onions for the affected McDonald’s locations, has initiated a voluntary recall. The October 25 update from the FDA states:
FDA is using all available tools to confirm if onions are the source of this outbreak. This includes working with federal and state partners and the companies involved to collect and evaluate records and distribution information as part of our traceback investigation. FDA and state partners are also collecting onion samples for analysis.
While the investigation is ongoing, Taylor Farms, the supplier of slivered onions for the affected McDonald’s locations, has initiated a voluntary recall. Recalled yellow onions were sold to additional food service customers. Customers who received recalled onions have been directly notified of the recall.
FDA is working closely with the implicated firms and will continue to provide updates as they become available, including any additional recalls or notifications that might be needed for recipients of recalled onions.
Who to Contact
Consumers who have symptoms should contact their health care provider to report their symptoms and receive care.
According to the FDA, “E. coli are mostly harmless bacteria that live in the intestines of people and animals and contribute to intestinal health. However, eating or drinking food or water contaminated with certain types of E. coli can cause mild to severe gastrointestinal illness. Some types of pathogenic (illness-causing) E. coli, such as Shiga toxin-producing E. coli (STEC), can be life-threatening.”
The following is from the FDA website:
Symptoms
People infected with pathogenic E. coli can start to notice symptoms anywhere from a few days after consuming contaminated food or as much as nine days later. Generally, the symptoms include severe stomach cramps, diarrhea, fever, nausea, and/or vomiting.
The severity or presence of certain symptoms may depend on the type of pathogenic E. coli causing the infection. Some infections can cause severe bloody diarrhea and lead to life-threatening conditions, such as a type of kidney failure called hemolytic uremic syndrome (HUS), or the development of high blood pressure, chronic kidney disease, and neurologic problems. Other infections may have no symptoms or may resolve without medical treatment within five to seven days.
Due to the range in severity of illness, people should consult their health care provider if they suspect that they have developed symptoms that resemble a(n) E. coli infection.
At-Risk Groups
People of any age can become infected with pathogenic E. coli. Children under the age of 5 years, adults older than 65, and people with weakened immune systems are more likely to develop severe illness as a result of an E. coli infection. However, even healthy older children and young adults can become seriously ill. Learn more about People at Risk of Foodborne Illness.
Foods Linked to U.S. Outbreaks of E. coli?
Different types of E. coli tend to contaminate different types of foods and water. Previous U.S. outbreaks of pathogenic E. coli have included leafy greens, sprouts, raw milk and cheeses, and raw beef and poultry.
Shiga toxin-producing E. coli (STEC), including E. coli O157:H7, can be particularly dangerous. The primary sources of STEC outbreaks are raw or undercooked ground meat products, raw milk and cheeses, and contaminated vegetables and sprouts.
Preventing Foodborne Illness at Home
Consumers should always practice safe food handling and preparation measures, which include the following:
Wash hands with warm water and soap for at least 20 seconds before and after handling raw foods.
Wash the inside walls and shelves of the refrigerator, cutting boards, countertops, and utensils that may have contacted contaminated foods; then sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water; dry with a clean cloth or paper towel that has not been previously used.
Wipe up spills in the refrigerator immediately and clean the refrigerator regularly.
Always wash hands with warm soapy water following the cleaning and sanitization process.
People with pets should take special care to avoid cross-contamination when preparing their pet’s food. Be sure to pick up and thoroughly wash food dishes as soon as pets are done eating, and prevent children, the elderly, and any other people with weak immune systems from handling or being exposed to the food or pets that have eaten potentially contaminated food.
Consumers can also submit a voluntarily report, a complaint, or adverse event (illness or serious allergic reaction) related to a food product.
To report a complaint or adverse event (illness or serious allergic reaction),
visit Industry and Consumer Assistance.
McDonald’s Statement to the Public
UPDATE: October 25, 2024
Statement from McDonald’s USA regarding recall of onions from Taylor Farms’ Colorado facility:
We understand from our ongoing partnership with health authorities that onions from Taylor Farms’ Colorado Springs facility have been a source of focus in an ongoing investigation related to E. coli O157:H7. As noted by FDA on October 22, 2024, slivered onions from Taylor Farms’ facility in Colorado Springs are the “likely source of contamination.” In its update today (October 25, 2024), FDA notes that yellow onions were sold by this supplier and from this facility to additional food service customers.
McDonald’s stopped selling this product as of October 22, 2024, and we understand FDA is continuing its investigation into that facility. Prior to this action, slivered onions from this facility were distributed to approximately 900 McDonald’s restaurants, in Colorado, Kansas, Wyoming, and portions of other states in the area. A select number of restaurants were in transportation hubs, such as airports, which may account for illnesses in additional states. Nothing is more important to us than the quality and safety of our food, which is why McDonald’s took swift and decisive action to protect the health of our customers.
We also understand that onions were distributed by this supplier, from this facility, well beyond McDonald’s System (including other quick service restaurants and food service providers). In the past 24 hours, many appear to have followed McDonald’s lead in not serving onions from this facility. We fully expect others in our industry will also follow the imperative to be transparent in service of public health, and we expect health authorities will continue to provide updates.
While McDonald’s removed all slivered onions produced from this facility as of October 22, 2024, due to broad concern and our unwavering commitment to food safety we have made the decision to stop sourcing onions from Taylor Farms’ Colorado Springs facility indefinitely.
As a reminder, all other menu items, including other beef products (including the Cheeseburger, Hamburger, Big Mac, McDouble, and the Double Cheeseburger) are unaffected and available.
At McDonald’s, food safety is something we will never compromise on. Customers can count on McDonald’s to do the right thing, and public health authorities can count on McDonald’s continued close partnership. We thank health authorities for all they are doing.