Health authorities are currently investigating a multi-state outbreak of E. coli O157:H7 infections, with early data pointing towards fresh, slivered onions served at McDonald’s restaurants as the likely culprit. This situation has raised concerns and prompted a deeper look into food safety protocols and the potential reasons behind such outbreaks.
As of October 30, reports indicate that 90 individuals across 13 states have been confirmed with the outbreak strain of E. coli O157:H7. These illnesses began appearing between September 27, 2024, and October 16, 2024. Among the 83 people with available information, 27 required hospitalization, and tragically, one older adult in Colorado has passed away, although this individual did not develop hemolytic uremic syndrome (HUS), a severe complication that can lead to kidney failure. Two other individuals have developed HUS as a result of their infection.
It’s crucial to understand that the actual number of people affected by this outbreak is likely higher than reported. Many individuals recover from E. coli infections without seeking medical attention and therefore are not tested. Furthermore, the reporting process for such outbreaks can take several weeks, meaning recent cases may not yet be included in the current count.
Public health officials are diligently gathering information from those who have fallen ill. This includes details about their demographics, such as age, race, and ethnicity, as well as their dietary habits in the week preceding their illness. This information is vital for identifying the source of the outbreak and preventing further spread.
The demographic breakdown of the 90 confirmed cases reveals:
| Demographics | Information |
|---|---|
| Age (n=90) | Range from 13 to 88 years, Median age of 30 |
| Sex (n=90) | 41% female, 59% male |
| Race (n=82) | 96% White, 3% African American/Black, 1% reported more than one race |
| Ethnicity (n=79) | 92% non-Hispanic, 8% Hispanic |
Interviews conducted with 62 individuals revealed a significant commonality: all 62 (100%) reported eating at McDonald’s in the week before becoming ill. Among those who could recall specific menu items, 83% mentioned consuming items containing fresh, slivered onions, and 79% reported eating menu items with fresh quarter-pound beef patties. Notably, a smaller number reported consuming only onions or only beef patties, suggesting onions as a stronger link. Travel history also indicated that at least three individuals ate at McDonald’s while traveling in other states, highlighting the widespread nature of the potential contamination.
In response to these findings, the Food and Drug Administration (FDA) has initiated investigations at a Taylor Farms processing center in Colorado and an onion grower in Washington state. Taylor Farms is the supplier of slivered onions to the affected McDonald’s locations. On October 22, Taylor Farms voluntarily recalled yellow onions and directly contacted customers to remove potentially contaminated products. The FDA is collaborating closely with these firms and will continue to provide updates, including any further recalls as necessary.
Interestingly, the Colorado Department of Agriculture (CDA) laboratories conducted tests on McDonald’s brand fresh and frozen beef patties collected from various locations in Colorado. All tests for E. coli came back negative. Further investigation by the USDA’s Food Safety and Inspection Service (FSIS), including tracing beef patties served on Quarter Pounders, has also not indicated ground beef as the source of contamination, reinforcing the focus on onions.
Given the ongoing onion recall, it is important to note that it is not necessary to avoid eating onions or foods containing onions that are not part of the recalled batches. However, anyone experiencing severe E. coli symptoms should seek medical attention immediately. Public health agencies continue to monitor the situation closely and work to pinpoint the exact source of contamination to prevent further illnesses.
