McDonald’s has taken the Quarter Pounder off the menu at approximately 20% of its locations due to concerns about an E. coli outbreak that has resulted in one death and at least 49 illnesses.

Despite this, McDonald’s assures customers that it’s still safe to dine at its outlets throughout the U.S., including areas where the Quarter Pounder has been removed.

The company has stopped serving the beef patty and sliced onions in those regions where customers have reported illnesses after consuming a Quarter Pounder, as stated in a recent update by the company.

The U.S. Food and Drug Administration has indicated that onions might be the source of the outbreak. According to company representatives, the onions used in the Quarter Pounders were sourced from a single supplier located in the areas where illnesses have been reported.

Since last week, McDonald’s has been collaborating with safety regulators concerning the potential outbreak, even when reports were fewer, as shared by the company.

The Centers for Disease Control & Prevention and the FDA announced on Tuesday that they are investigating Quarter Pounders in partnership with the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) regarding the outbreak.

McDonald’s stated that the beef patties used for Quarter Pounders in the affected regions come from multiple suppliers, making them less likely to be the cause of the illnesses. The FSIS has not yet concluded its investigation into the beef used, indicating that there is no definitive answer. Therefore, McDonald’s has removed the Quarter Pounder as a precaution and is conducting its own examination of the beef and onions.

“Given the recent developments over the past day, our main focus is to restore consumer confidence,” said Joe Erlinger, President of McDonald’s USA, during an interview on NBC’s “Today” show.

The CDC mentioned on Tuesday that investigators from all agencies are working swiftly to identify the contaminated ingredient.

But what if you’re craving a burger and fries from McDonald’s in states where the Quarter Pounder isn’t being served? Is it actually safe? Experts say it depends on your comfort level with risk.

Is it safe to eat at McDonald’s?

If you’re enjoying a burger at the moment, it’s best to pause, chew, and swallow before proceeding to the next part.

Fresh onions can be contaminated with E. coli due to factors like fecal contamination from wastewater, water used during farming, fertilizers, and their proximity to livestock, according to food safety attorney Bill Marler and food scientist Bryan Quoc Le, speaking to YSL News.

McDonald’s emphasizes that their suppliers wash, slice, and clean onions thoroughly before packaging and refrigeration. Different types of diced onions are utilized in regular burgers.

Since the onions are not cooked completely before serving, they can transmit that contamination to consumers, according to the experts.

There have been notable outbreaks previously linked to onions and salmonella, Marler noted, explaining that the methods by which onions can become contaminated with salmonella are similar to those leading to E. coli contamination.

McDonald’s has strict cooking protocols and ensures the Quarter Pounder patties are cooked properly, according to the company. This points to onions as the probable source of contamination, Marler asserted. “It would be unusual for undercooking to occur across 10 different states, so it’s likely that the onion supplier is to blame, but there’s still a risk of cross-contamination in the restaurants,” he stated.

Regarding dining at the restaurants, he remarked, “I think it’s a little too premature to declare McDonald’s safe to eat at.” However, he suggested that McDonald’s could enhance safety by temporarily closing the restaurants linked to E. coli cases for thorough cleaning, as contaminated products may have passed through their kitchens. Cross-contamination can potentially occur on sinks, cutting boards, and other food prep areas, he noted.

“I’m not stating all McDonald’s outlets are unsafe to eat at,” Marler clarified. Nonetheless, “I believe that the establishments where there are confirmed illnesses should close temporarily for comprehensive cleaning just to be cautious.”

Quoc Le, on the other hand, argues that McDonald’s remains a “fairly safe option” for fast-food lovers. Besides the Quarter Pounder, he suggests that there shouldn’t be significant worry about consuming other menu items. “McDonald’s handles logistics and distribution well so they can quickly recall affected products,” he explained.

However, he added, “For the next few days, it might be wise to avoid the Quarter Pounder, but regarding the other menu items, I don’t see them presenting a risk.”

Affected States

The CDC reports that 49 individuals became ill due to E. coli infections from September 27 to October 11. Among these, one person from Colorado unfortunately passed away, and 10 were hospitalized:

• Colorado (26 cases)
• Iowa (1)
• Kansas (1)
• Missouri (1)
• Montana (1)
• Nebraska (9)
• Oregon (1)
• Utah (4)
• Wisconsin (1)
• Wyoming (4)

In response to this situation, McDonald’s has removed the Quarter Pounder from the menu in Colorado, Kansas, Utah, and Wyoming, as well as areas in Idaho, Iowa, Missouri, Montana, Nebraska, Nevada, New Mexico, and Oklahoma.

What is E. coli and Its Symptoms

Escherichia coli, commonly known as E. coli, is a kind of bacteria typically found in the intestines of humans and animals. However, some strains can lead to mild to severe gastrointestinal illnesses if ingested, according to the CDC.

The E. coli variants that cause diarrhea generally spread through consumption of food or water contaminated with feces or through contact with infected animals or humans. Livestock, including cattle, can transmit E. coli to food and crops, while improper hygiene practices among food handlers can also lead to contamination.

Symptoms of E. coli infection can include intense stomach cramps, diarrhea (which may be bloody), and vomiting, lasting for approximately five to seven days. Typically, symptoms appear three to four days after exposure to the bacteria, as noted by the CDC.