The E. coli outbreak in McDonald’s Quarter Pounders that has killed one person and sickened nearly 50 others is increasingly being linked to slivered onions served on the hamburgers. The onions come from a single source and are processed at a facility before being sent to McDonald’s. McDonald’s has removed the onions and quarter-pound beef patties from its menu in affected areas. The strain of E. coli in the outbreak, O157:H7, can produce a toxin that damages the lining of the small intestine. This strain has not previously been linked to raw onions, according to the CDC. The number of cases is expected to rise as more reports come in. The majority of cases are in Colorado, with one death reported. The investigation began in October when state health officials noticed an increase in E. coli cases linked to McDonald’s. It is unclear if the onions were supplied solely to McDonald’s or other chains. The FDA and Food Safety and Inspection Service are working on the investigation. Symptoms of E. coli infection include severe stomach cramps, diarrhea, fever, nausea, and vomiting, and can lead to life-threatening conditions like kidney failure. The source of the contamination has not been publicly identified, but efforts are being made to ensure the safety of the ground beef used in McDonald’s products.
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McDonald’s focuses on onions as the suspected source of fatal E. coli outbreak
