Fast food restaurants across America are removing fresh onions from their menus after 75 people fell ill and one person died in an E. coli outbreak linked to McDonald’s Quarter Pounders. The outbreak, spanning 13 states, has triggered a rapid response from major chains as they scramble to protect customers and maintain public trust.
McDonald’s supplier Taylor Farms recalls onion batches
The outbreak investigation has identified Taylor Farms as the supplier of the contaminated slivered onions. The company has initiated a voluntary recall of several batches of yellow onions produced at their Colorado facility, despite finding no trace of E. coli in tests of raw or finished products.
McDonald’s has removed Quarter Pounders from approximately one-fifth of its U.S. locations while investigators work to confirm whether the contamination is limited to the onions or if it potentially extends to other ingredients.
Other major chains take preventive action
Restaurant Brands International, which owns Burger King, has removed fresh onions from roughly 5% of their locations. Similarly, Yum Brands, operating KFC, Pizza Hut, and Taco Bell, has taken the precautionary step of removing fresh onions from their menus at affected locations.
These preventive measures highlight the interconnected nature of the fast-food supply chain, where multiple restaurants often rely on the same suppliers for key ingredients.
Outbreak spreads across 13 states with varying severity
Colorado, Nebraska, and Montana have reported the highest number of cases. The outbreak timeline shows a peak of illnesses on October 7, with cases documented from September 27 through October 11.
Health officials warn that the actual number of affected individuals may be significantly higher, as many people recover without seeking medical attention or getting tested for E. coli.
Raw onions pose unique food safety challenges
Unlike beef patties, which kill E. coli bacteria when properly cooked, raw onions served on sandwiches present a particular risk. The CDC’s investigation revealed that 86% of interviewed patients had specifically eaten a Quarter Pounder with fresh slivered onions.
This outbreak demonstrates how raw ingredients can bypass standard food safety measures designed to eliminate harmful bacteria through cooking.
Symptoms and health risks require immediate attention
Twenty-two people have been hospitalized, with some developing hemolytic uremic syndrome, a severe complication that can lead to kidney failure. Symptoms typically include bloody diarrhea, severe stomach cramps, and vomiting.
Health officials strongly advise anyone who has recently consumed a Quarter Pounder and experiences these symptoms to seek immediate medical attention.
Supply chain implications extend beyond fast food
The recall affects not only fast-food chains but also institutional food service operations. US Foods, one of the largest food service suppliers in the country, has issued alerts to its customers regarding the recalled onion batches.
This incident underscores the complexity of modern food supply chains and the potential for contamination at a single facility to impact thousands of restaurants nationwide.
Investigation continues as questions remain
The FDA and USDA’s Food Safety and Inspection Service are conducting ongoing investigations to determine if the contaminated ingredients were distributed to other businesses beyond the currently identified restaurants.
Regulatory agencies are also examining whether additional food safety measures are needed for raw produce handling in commercial food preparation settings.
As this outbreak continues to evolve, the food service industry faces renewed scrutiny over its food safety protocols and supply chain management practices. The incident serves as a stark reminder of the critical importance of rigorous safety measures at every step of food production and distribution.
