A recent Escherichia coli (E. coli) outbreak linked to McDonald’s Quarter Pounder has raised concerns about food safety.
According to a recent report by the Centers for Disease Control and Prevention (CDC), the famous burger led to the E. coli infection of 75 people across 13 states in the U.S. as of Oct. 27, 2024.
The burger is now temporarily removed from Colorado, Kansas, Utah, Wyoming, and parts of Iowa, Michigan, Missouri, Nebraska, New Mexico, Oregon, Utah, Washington, Wisconsin, and Oklahoma. According to the CDC, most illnesses are in Colorado and Montana.
It can take up to three to four weeks to determine if the sickness is caused by the burger, leading regular customers like Rhianna Barbe, a junior at Carlmont, to be suspicious about what is in her food.
“It’s good that the burgers got removed if they can’t make it safe. Fast food shouldn’t be the primary option,” Barbe said. “It’s best to eat food at home because you know what is put in it.”
The ongoing investigation over what ingredients could be causing this outbreak has led McDonald’s to stop using slivered onions and quarter-pound beef patties. Investigators found that the slivered yellow onions provided by Taylor Farms in Colorado Springs and Salinas were contaminated. According to the CDC, stores removed products containing onions distributed by Taylor Farms.
“Salmonella, Listeria, E. Coli, and Staphylococcus Aureus are all bacteria commonly found in fast food. These outbreaks typically happen at restaurants and distribution plants due to a lack of quality control,” said Kelly Duncan, a junior at the University of Massachusetts at Amherst.
According to Duncan, contamination can start during improper food handling, such as produce or meat. For instance, the contamination happens during the slaughtering and meat packaging process.
“Onions, like other produce, undergo a complex biological process before they reach the shelf in your local grocery store,” Duncan said. “Respiration, enzymatic, and microbial reactions can lead to accelerated spoiling and distasteful changes to taste and freshness.”
Food quality depends on other factors, such as the temperature.
“As temperatures continue to rise due to climate change, so does bacteria growth,” Duncan said.
As concerns about food safety in restaurants continue to increase due to recent recalls, many customers such as Barbe find themselves in a challenging position, considering that not everyone can afford the time it takes to cook at home.
“My dad doesn’t have a lot of time to cook, which is why we eat out so often,” Barbe said.
Although it may be challenging, there are many ways for people to add variety to their diet and live a better lifestyle.
“Canned and frozen whole foods like blueberries, peas, and beans are minimally processed. They can be quickly added to meals and are great for nutrition,” said dietician Melissa DeWolfe.
With prominent concerns over adequate fast food safety, the alternative of eating at home allows people to manage what they are eating.
“You can trust what you make. If you can afford to eat at home, you should go for that option,” Barbe said.
