McDonald's E. coli crisis reveals why vegetable contamination is harder problem than tainted beef

NEW YORK – Moves by major US fast-food chains to temporarily scrub fresh onions off their menus on Oct 24, after the vegetable was named as the likely source of an E. coli outbreak at McDonald’s, laid bare the recurring nightmare for restaurants: Produce is a bigger problem for restaurants to keep free of contamination than beef. Onions are likely the culprit in the McDonald’s E. coli outbreak across the Midwest and some Western states that has sickened 49 people and killed one, the US Department of Agriculture said late on Oct 23. The company pulled the Quarter Pounder off its menu at one-fifth of its 14,000 US restaurants. In past years, beef patties dominated the dockets of food-borne-illness lawyers, before US federal health regulators cracked down on beef contamination after an E. coli outbreak linked to Jack in the Box burgers hospitalised more than 170 people across states and killed four. As a result, beef-related outbreaks became much rarer, experts say.

McDonald's E. coli crisis reveals why vegetable contamination is harder problem than tainted beef

McDonald's E. coli crisis reveals why vegetable contamination is harder problem than tainted beef

McDonald's E. coli crisis reveals why vegetable contamination is harder problem than tainted beef

McDonald's E. coli crisis reveals why vegetable contamination is harder problem than tainted beef

McDonald's E. coli crisis reveals why vegetable contamination is harder problem than tainted beef