E. coli Strain in McDonald’s Quarter Pounders: What You Need to Know
Despite advancements in food safety technology, foodborne outbreaks can still slip through the cracks. Recently, a strain of E. coli linked to McDonald’s Quarter Pounders has caused a serious outbreak in the U.S. This particular strain is one of the leading causes of foodborne illness and can be deadly.
E. coli Outbreak: The Latest Update
On October 22, the Centers for Disease Control and Prevention (CDC) announced that 49 people across 10 states had fallen ill due to the outbreak. Sadly, one person has died from the infection.
While many types of E. coli are harmless, six strains can cause diarrhea, including the dangerous O157:H7. Federal health officials suspect that contaminated raw onions used in the burgers may have been the source of this strain.
What Is E. coli?
E. coli (Escherichia coli) is a type of bacteria that spreads through fecal contamination, potentially infecting food and causing serious illness. The most common harmful type in the U.S. is Shiga toxin-producing E. coli (STEC), which is the strain involved in the McDonald’s outbreak.
Although STEC infection poses the highest risk to children under 5 and adults over 65, anyone can get infected. Food safety expert Prashant Singh from Florida State University emphasized the danger, calling this strain “the dying kind.”
Symptoms of E. coli Infection
Typical symptoms of E. coli infection appear three to four days after exposure but can take up to 10 days. Once the bacteria enters the body, it produces toxins that attack the intestines, leading to severe stomach cramps, vomiting, and bloody diarrhea. Vulnerable individuals may experience kidney damage and even death.
One of the most dangerous complications from the O157:H7 strain is hemolytic uremic syndrome (HUS), which can destroy red blood cells, damage kidneys, and impair blood clotting. HUS primarily affects children, but anyone can develop this life-threatening condition.
How Does E. coli Contaminate Food?
Although food safety measures have improved, it’s still difficult to catch outbreaks early. Barbara Kowalcyk, a food safety expert at George Washington University, explained that delays in diagnosis and reporting contribute to the challenge of stopping contamination quickly. Many sick individuals don’t visit a doctor, and those who do may not be tested for E. coli immediately, delaying the identification of an outbreak.
Even with improved food safety standards, outbreaks can still happen. Kowalcyk knows the stakes firsthand—her 2-year-old son died in 2001 after eating a contaminated hamburger.
Food Safety and Prevention
Food manufacturers have worked hard to reduce contamination in products like ground beef. Donald Schaffner, a food safety expert and former member of McDonald’s Food Safety Advisory Council, explained that while E. coli is often linked to cattle, it can also contaminate produce like fruits and vegetables.
The O157:H7 strain is commonly found in the intestines of cattle, making ground beef a high-risk food. As McDonald’s continues investigating this outbreak, consumers are reminded to practice food safety and be cautious when eating out.
Refrence by NBC News
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