The Chicago Department of Health is urging anyone who eats McDonald’s Quarter Pounder burgers and develops symptoms of E. coli to seek medical attention amid outbreaks in multiple states and at least one death. .
The Chicago Department of Public Health said that while no E. coli cases have been reported in Chicago or Illinois so far in connection with the outbreak, it is aware of cases reported across the country.
“While McDonald’s has stopped serving the Quarter Pounder hamburger in some areas to protect its customers, CDPH has reported that eating McDonald’s Quarter Pounder hamburgers may cause symptoms such as fever of 102 degrees F or higher, excessive vomiting, and diarrhea. The agency recommends seeking medical attention if you experience any symptoms of E. coli, such as “diarrhoea, or bloody stool (poop).” The agency issued a warning on Wednesday. “Most people recover from the infection without treatment, but some people develop severe kidney damage. People at high risk for E. coli infection include children under 5 years of age and people over 65 years of age. This includes the elderly and people with weakened immune systems.
A McDonald’s spokesperson said Wednesday that E. coli is a difficult pathogen to track, but the company is working with the Centers for Disease Control and Prevention to investigate the ongoing outbreak.
In a message to customers, the company said it was removing certain ingredients from menus at some of its stores “out of an abundance of caution” as investigators worked to determine their exact source. said.
To date, a total of 49 people have become ill in 10 U.S. states, including Iowa, Missouri and Wisconsin. Ten people have been hospitalized and at least one death has been reported.
“All interviewed reported eating at McDonald’s prior to onset of illness, specifically mentioning eating a Quarter Pounder hamburger,” the CDC said in a warning Tuesday. It called this a “fast-paced outbreak investigation.”
Investigators have so far focused their investigation on two ingredients: fresh sliced onions and fresh beef patties.
The Food and Drug Administration said the infection likely came from chopped onions in Quarter Pounders from a supplier that serves three distribution centers.
“McDonald’s has removed the ingredients from these hamburgers, which will prevent them from being sold in some states,” the CDC reported.
A McDonald’s spokesperson said the two-week window outbreak has been reported so far, and that about 1 million Quarter Pounder burgers may have been sold at the affected stores.
“Food safety is our top priority,” McDonald’s U.S. President Joe Erlinger told TODAY on Wednesday.
“This is a top priority for our suppliers as well. This is something we all talk about as part of our job,” he said.
What you need to know about the outbreak:
Which states have been affected so far?
The outbreak has been reported in at least 10 U.S. states so far, with most cases reported in Colorado and Nebraska, but cases also reported in several Midwestern states.
Of the cases reported so far, Colorado has reported 26 cases and one death, and Nebraska has reported nine cases. Other states reporting cases include Iowa, Kansas, Missouri, Montana, Oregon, Utah, Wisconsin and Wyoming.
But the CDC warns that the spread may not be limited to states where the disease has been detected so far, and that “the actual number of cases may be much higher than reported.” I am doing it. This is because the illness can take some time to be reported and many people recover from E. coli without needing treatment.
The total number of people infected so far by state is as follows:
(Note: Deaths in Colorado are not included in the numbers below)
Colorado 26 Iowa 1 Kansas 1 Missouri 1 Montana 1 Nebraska 9 Oregon 1 Utah 4 Wisconsin 1 Wyoming 4
According to the CDC, those who have become ill have ranged in age from 13 to 88 years old.
What are the ingredients behind the outbreak and which places are eliminating them?
The exact source remains unclear, but investigators believe it is likely related to either fresh sliced onions or fresh beef patties used in Quarter Pounders.
McDonald’s said in a statement that the removal of the ingredients was done “out of an abundance of caution,” but the removal of the ingredients was done “out of an abundance of caution,” and will include stores in Colorado, Kansas, Utah and Wyoming, as well as Idaho, Iowa and Missouri. , including parts of Montana, Nebraska, Nevada, and New Mexico. , Oklahoma.
“Preliminary tracking and distribution information reviewed by FDA indicates that the julienned onion served with the Quarter Pounder is the likely source of contamination,” the CDC said. “FDA is working quickly to confirm that these onions are the source of this outbreak and to determine if these onions were being served or sold by other companies.”
Symptoms to watch out for
The CDC urged anyone who develops E. coli symptoms after eating at McDonald’s to call their health care provider.
According to the CDC, most people infected with E. coli experience severe abdominal pain, diarrhea, and vomiting. Symptoms usually appear within 3 to 4 days after ingesting the bacteria, and most people recover in 5 to 7 days.
Symptoms include:
Diarrhea and a fever of 102°F or higher Diarrhea that has lasted for more than 3 days without getting better Vomited too much to keep fluids down Signs of dehydration, such as: Feeling dizzy when standing up
Some people may develop serious kidney problems known as hemolytic uremic syndrome (HUS) that may require hospitalization. The CDC noted that at least one child has experienced the symptoms in connection with this outbreak.
What is E. coli?
According to the Mayo Clinic, Escherichia coli is a bacterium that normally lives in the “intestines of healthy people and animals.”
“Most types of E. coli are harmless or cause relatively short-term diarrhea. However, some types of E. coli can cause severe stomach cramps, bloody diarrhea, and vomiting,” the clinic says. Reported.
People can be exposed to bacteria from contaminated water and food, especially raw vegetables and undercooked ground meat.
