What to know about E. coli and the McDonald’s outbreak
Associated Press1 day
McDonald's Pulls Onions That Likely Caused E.coli Outbreak
Above: A double quarter pounder with cheese, fries, and a drink arranged at a McDonald's restaurant in El Sobrante, California, US, on Oct. 23, 2024. Image copyright: David Paul Morris/Contributor/Bloomberg via Getty Images
The Facts
The E.coli outbreak at McDonald's restaurants that has, in the past few days, left one person dead and around 50 ill in the US has been traced to onions sourced from California-based Taylor Farms. The onions were used in the chain's Quarter Pounder hamburgers.
McDonald's has reportedly removed the Quarter Pounder hamburger from its menu in many US states, while Taylor Farms recalled several batches of yellow onions produced in Colorado. The Food and Drug Administration is probing the supplier as the possible source of the outbreak.
The Spin
Narrative A
Fast-paced Americans have traded home cooking for a convenience that involves hidden costs. The recent outbreaks of diseases reveal this dark side of that culture. The industrial food preparation process is peppered with risks of contamination. While cooking at high temperatures kills pathogens, we now increasingly rely on food that requires minimal preparation. This is particularly dangerous for the most vulnerable — the very young, elderly, or pregnant.
Narrative B
McDonald's demonstrated strong crisis management and proactive communication skills during the E. coli outbreak by swiftly identifying the likely source. Unlike previous industry crises, the company took immediate action by removing quarter pounders from its restaurants. Over the years, the chain has built a foundation of trust that helps it frame this as an anomaly rather than a systemic issue.