Denver (Oct. 22, 2024) — State public health officials are collaborating with the Centers for Disease Control and Prevention after a warning regarding a foodborne outbreak of Shiga-toxin-producing E. coli linked to McDonald’s Quarter Pounders sold across several states. Following case evaluations and supplier data, McDonald’s has suspended production of the Quarter Pounder in certain regions, including Colorado. The CDC has reported 49 cases of E. coli infection in individuals from 10 states, with 26 cases occurring in Colorado. Tragically, an older individual with pre-existing health conditions in Colorado has died from the infection.
The CDC is working with state public health agencies, federal entities, and the restaurant chain on a coordinated response. While the precise origin of the contamination is still being examined, early indications from the Food and Drug Administration suggest that onions might be a possible source. Fresh-sliced onions are chiefly used on Quarter Pounder burgers and are not included in other menu offerings. The USDA is also investigating the beef patties used in the Quarter Pounders. The E. coli outbreak has been linked to various McDonald’s locations throughout Colorado.
Symptoms resulting from a Shiga toxin-producing E. coli infection may include:
– Severe stomach pain
– Diarrhea (often bloody)
– Vomiting
– Fever
In serious cases, there can be hemolytic uremic syndrome, a severe condition that may lead to kidney failure and death.
If you have consumed a McDonald’s Quarter Pounder and are experiencing these symptoms, it is advised to reach out to a healthcare provider and your local public health agency.
E. coli is a bacterium frequently found in the intestines of humans and animals. Although most strains are harmless, some, including those producing Shiga toxins, can lead to serious illness. Typically, individuals infected with a strain of Shiga toxin-producing E. coli (STEC) begin to feel symptoms three to four days after ingesting the bacteria, though symptoms can appear between one and ten days post-exposure.
Recommended actions include:
– Monitor for symptoms. If you develop signs of a STEC infection, contact a healthcare provider.
– Maintain good hand hygiene. Wash hands thoroughly with soap and water after using the restroom, changing diapers, or prior to food preparation.
– Avoid preparing food for others if experiencing diarrhea.
Further updates will be provided as additional information emerges.