The CDC revealed on Tuesday that E. coli, a harmful bacterium that can cause severe digestive issues, was discovered in McDonald’s Quarter Pounder. E. coli are a diverse group of bacteria that normally live in the intestines of humans and animals.
McDonald’s stock dropped by more than 6% in premarket trading on Wednesday following an announcement from the Centers for Disease Control and Prevention (CDC) that an E. coli outbreak had been linked to its Quarter Pounder burgers in certain states, with the majority of cases occurring in Colorado and Nebraska.
The CDC revealed on Tuesday that E. coli, a harmful bacterium that can cause severe digestive issues, was discovered in McDonald’s Quarter Pounder sandwiches. So far, 49 cases of illness have been reported across 10 states, with 10 people hospitalized and one fatality.
The majority of the cases have been reported in the western and Midwestern regions of the U.S., according to the CDC. McDonald’s is cooperating with health authorities to identify which ingredients are responsible for the contamination, as per a statement from the CDC.
The agency mentioned that McDonald’s has withdrawn certain ingredients from its burgers in some states to prevent further cases. “It’s unclear which specific ingredient is causing the outbreak,” the CDC stated, but McDonald’s has already ceased using fresh slivered onions and quarter-pound beef patties in several states as a precaution.
Investigators suspect the slivered onions may be the primary source of the contamination. The Food and Drug Administration (FDA) is investigating whether the onions were distributed to other businesses. At this time, no recalls have been issued by the CDC or any other health authorities.
The first reported case of the outbreak dates back to September 27, according to investigators, and those affected range in age from 13 to 88. Of the 10 hospitalized, one person developed hemolytic uremic syndrome, a condition that can lead to kidney failure. Another individual, described as an elderly adult from Colorado, died after consuming food from McDonald’s.
The outbreak has affected residents in Colorado, Iowa, Kansas, Missouri, Montana, Nebraska, Oregon, Utah, Wisconsin, and Wyoming.
Following the news, McDonald’s stock plunged by around 9% on the New York Stock Exchange on Tuesday.
In a statement, McDonald’s said a preliminary investigation suggested that the outbreak might be tied to slivered onions used in the Quarter Pounder, which were supplied by a single vendor to three distribution centers. The company has since instructed restaurants to remove the product from their supply chain and has suspended deliveries of slivered onions to affected regions.
The company has also temporarily removed the Quarter Pounder from the menu in several states. McDonald’s emphasized its commitment to food safety, calling it “the right decision.” Other beef items remain available, and McDonald’s USA President Joe Erlinger reassured customers in a video message that the company is prioritizing safety: “At McDonald’s, you can count on us to do the right thing.”
E. coli are a diverse group of bacteria that normally live in the intestines of humans and animals.
To prevent E. coli contamination while cooking, follow these five key steps:
- Wash Hands and Surfaces: Always wash your hands with soap and water before and after handling raw meat, as well as after touching other surfaces. Clean kitchen surfaces, cutting boards, and utensils with hot, soapy water regularly.
- Cook Meat Thoroughly: Ensure that ground beef and other meats are cooked to the appropriate internal temperature (71°C or 160°F for ground beef) to kill harmful bacteria like E. coli.
- Avoid Cross-Contamination: Use separate cutting boards and utensils for raw meat and other foods like vegetables or fruits. Never place cooked food on a plate that previously held raw meat.
- Rinse Produce Thoroughly: Wash fruits and vegetables under running water before eating or cooking, even if they will be peeled, to remove possible bacteria.
- Store Food Safely: Refrigerate perishable items, such as meat, poultry, and leftovers, promptly. Keep your refrigerator at or below 4°C (40°F) and your freezer at -18°C (0°F).