The E. coli outbreak linked to McDonald’s Quarter Pounders has resulted in at least one death and nearly 50 illnesses. The source of the outbreak is believed to be slivered onions served on the burgers, sourced from a single supplier and sent to restaurants after being sliced and packaged. The strain of E. coli, O157:H7, produces a toxin that can damage the lining of the small intestine. This strain has not previously been implicated in an outbreak involving raw onions, according to the CDC. McDonald’s has pulled the affected ingredients from its menu in affected areas, and the number of illnesses is expected to rise as more cases are reported. Most of the cases are in Colorado, with a lawsuit filed by a man claiming he got sick after eating a Quarter Pounder. The CDC has intensified its investigation into the outbreak, with concerns about potential contamination of other produce from the same supplier. Both state and federal health agencies and food safety organizations are involved in the investigation, with efforts focused on verifying the safety of the ground beef used in the Quarter Pounders. Symptoms of E. coli infection can include severe stomach cramps, diarrhea, fever, nausea, and vomiting, with potential complications such as hemolytic uremic syndrome. The FDA has not named a specific farm or supplier, but investigations are ongoing.
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