Major U.S. fast-food chains remove onions from menus over E. coli concerns

Several major U.S. fast-food chains have temporarily removed fresh onions from their menus following an E. coli outbreak, potentially linked to onions used in McDonald's Quarter Pounders.

This outbreak has affected customers across multiple Midwestern and Western states, with at least 75 reported cases of illness, one death and 22 hospitalizations. Of those hospitalized, two patients developed hemolytic uremic syndrome, a condition potentially causing kidney failure, said the U.S. Food and Drug Administration on Friday.

The outbreak underscores a persistent challenge for fast-food outlets: fresh produce is inherently more difficult to keep free from contamination than beef. Experts explain that, unlike beef, which can be cooked to eliminate pathogens, fresh produce is consumed raw and lacks this safeguard.

Cooking is a "silver bullet" against contamination, noted food safety expert Donald Schaffner from Rutgers University, saying that contamination in produce could stem from untreated manure, contaminated irrigation water, or improper handling during storage and preparation.

In response to the crisis, McDonald's has halted onion sourcing from Taylor Farms' Colorado Springs facility, which supplied onions to around 900 outlets. McDonald's suppliers frequently test produce within the date range specified by the Centers for Disease Control and Prevention, but none detected this E. coli strain, company spokespeople said.

Past outbreaks at other fast-food chains, including Taco Bell and Wendy's, have similarly linked contamination to raw vegetables. While the 2011 Food Safety Modernization Act introduced stricter standards for fresh produce, former FDA official Mike Taylor suggests that major buyers, like fast-food chains and grocery stores, could work together to "modernize and harmonize" safety standards across suppliers to enhance produce safety.

(With input from Reuters)