A food service supplier has disclosed that Taylor Farms is recalling onions due to E. coli concerns. This announcement is amidst investigations by public health inspectors into an E. coli outbreak linked to McDonald's Quarter Pound hamburgers with raw slivered onions. The outbreak has resulted in 49 individuals falling ill across ten states, with one fatality reported.
The recall notice from US Foods, while not directly mentioning the outbreak or confirming if the onions were supplied to McDonald's, highlights the company's significant role as the primary supplier to food service operations nationwide. Customers who have received yellow onions from Taylor Farms are urged to cease using the product immediately and to dispose of it, as per the US Foods notice. The recall encompasses peeled whole onions and diced fresh yellow onions.
The ongoing investigation into the E. coli outbreak involves the Food and Drug Administration, the U.S. Department of Agriculture, and the Centers for Disease Control and Prevention. The investigation is exploring the fresh beef patties and onions, with preliminary findings suggesting the onions as the likely E. coli source.
Victims of the outbreak have reported dining at McDonald's prior to falling ill, with many having consumed Quarter Pounder hamburgers. Among those affected, ten have been hospitalized, including a child who has developed hemolytic uremic syndrome (HUS), a condition leading to kidney damage and failure.
Individuals who have eaten at McDonald's and exhibit symptoms of E. coli infection are advised to seek medical attention. Symptoms can range from severe stomach cramps and bloody diarrhea to fever, with a recovery period of five to seven days for most. However, 5 to 10 percent of those diagnosed may develop HUS, a serious complication that can result in permanent injuries or death, particularly in children under five, older adults, and individuals with weakened immune systems.
Those experiencing symptoms of HUS are urged to seek immediate emergency medical care, as the condition can lead to severe and lasting issues such as hypertension, chronic kidney disease, and neurological problems.
Source: Food Safety News