Everything About the McDonald’s Food Poisoning That is Known So Far

By
George Yang
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We don’t usually associate  McDonald’s with food poisoning, so when news of food poisoning in McDonald’s occurred, it shocked many.

And it’s not just a typical mass food poisoning outbreak; there’s even one fatality.

Here’s what happened.

Everything About the McDonald’s Food Poisoning That is Known So Far

A severe E. coli outbreak linked to McDonald’s Quarter Pounder hamburgers has resulted in one death and sickened 49 people across 10 western states, prompting the fast-food giant to remove the popular menu item from approximately 20% of its U.S. locations.

The outbreak, which began on 27 September and continued through 11 October 2024, has primarily affected Colorado and Nebraska, with Colorado reporting the highest concentration of cases at 27, including 18 in Mesa County where the fatality occurred.

The deceased was an elderly person in Colorado, and among the 10 hospitalized cases, one child developed hemolytic uremic syndrome, a serious kidney condition.

Federal investigators have identified fresh slivered onions as the likely source of contamination.

These onions, which are served raw on Quarter Pounders, come from a single supplier who processes and packages them specifically for individual burgers.

McDonald’s has maintained that the beef patties are unlikely to be the source, as they are sourced from multiple suppliers and cooked at temperatures high enough to eliminate E. coli.

McDonald’s has since taken immediate action by removing both slivered onions and Quarter Pounder beef patties from restaurants in affected states.

The company’s president, Joe Erlinger, has appeared in public statements to reassure customers about food safety measures1. The news has significantly impacted McDonald’s financially, with shares dropping more than 6% in after-hours trading following the announcement.

On its first trading day, the shares closed 5.12% lower.

What is the Strain All About?

The specific strain involved, E. coli O157:H7, is particularly dangerous and causes approximately 74,000 infections annually in the United States, resulting in more than 2,000 hospitalizations and 61 deaths.

Symptoms typically appear within three to four days after exposure and include diarrhoea, fever over 38.9 degrees Celsius, and vomiting.

While most people recover within five to seven days without treatment, some cases can become severe and require hospitalization.

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George Yang
Email: [email protected]