More than 70 people in seven states have fallen ill due to a salmonella outbreak traced back to eggs distributed by a California-based company, the U.S. Centers for Disease Control and Prevention (CDC) confirmed.

On Friday, August Egg Company issued a recall of 1.7 million dozen brown cage-free and brown certified organic eggs sold under various brand names, warning they may be contaminated. The U.S. Food and Drug Administration (FDA) shared the recall notice, urging consumers and businesses to take immediate action.

What You Need to Know About the Outbreak

So far, 79 people have been sickened, and 21 of them have required hospitalization. Thankfully, no deaths have been reported. The affected eggs were sold at restaurants and retailers across Arizona, California, Illinois, Indiana, Nebraska, New Mexico, Nevada, Washington, and Wyoming.

Some of the stores carrying the recalled eggs include major retailers like Walmart, Save Mart, FoodMaxx, Lucky, Smart & Final, Safeway, Raleys, Food 4 Less, and Ralphs.

Why Salmonella is a Serious Concern

Salmonella infections can cause a range of symptoms such as fever, diarrhea, nausea, vomiting, and abdominal pain—even in healthy individuals. For young children, the elderly, and people with weakened immune systems, the infection can lead to severe, sometimes life-threatening complications.

What August Egg Company is Doing About It

In a statement to the FDA, August Egg Company emphasized that it is not currently selling fresh shell eggs. The company has been diverting all eggs to an egg-breaking plant for over 30 days, where eggs are pasteurized to kill any harmful pathogens.

“Our internal food safety team is conducting a stringent review to identify how this happened and to prevent future issues,” the company said. “We are fully committed to correcting this situation and ensuring it never happens again.”

What Should You Do?

If you have eggs from this recall at home or in your business, the CDC advises throwing them away or returning them to the store where you bought them. It’s better to be safe than sorry when it comes to potential salmonella contamination.

Stay tuned for updates as health officials continue to monitor the situation and work to protect public safety.

Source: CNN – Salmonella outbreak linked to eggs sickens dozens of people across 7 states

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FDA Warns of Possible Health Risks Linked to Popular Baked Goods

A massive recall has been issued for approximately 2 million doughnut and pastry products due to potential Listeria monocytogenes contamination. The recall, initiated on January 7, was upgraded to Class II on February 5, according to a report from the U.S. Food and Drug Administration (FDA).

Affected Brands and Products

The recalled items were manufactured by FGF Brands, an Indiana-based pastry wholesaler that supplies baked goods across the United States and Canada. Some of the affected products are typically sold at Dunkin’ locations, one of the most popular coffee and doughnut chains.

The FDA classifies a Class II recall as a situation where exposure to the affected product may cause temporary or medically reversible health effects, with a remote chance of serious health consequences.

Health Risks: What You Need to Know

The recall was issued due to the potential presence of Listeria monocytogenes, a bacteria known to cause listeriosis—a serious foodborne illness.

According to the Centers for Disease Control and Prevention (CDC):

• Listeria is the third leading cause of foodborne illness-related deaths in the U.S.
• 1,600 Americans contract listeriosis annually, and about 260 die from it.

Common symptoms include:
Mild Cases: Vomiting, muscle aches, and fever (similar to food poisoning).
Severe Cases: Headache, stiff neck, confusion, loss of balance, and convulsions.

Certain groups face a higher risk of severe illness, including:
Pregnant women (can lead to miscarriage or stillbirth)
Newborns
Elderly adults (65 and older)
Individuals with weakened immune systems

FGF Brands and Dunkin’ Response

PEOPLE reached out to FGF Brands and Inspire Brands (Dunkin’s parent company) for comment on Saturday, February 8, but no immediate response was received.

Growing Concern Over Food Recalls

This recall follows a wave of recent food safety concerns, including:
Broccoli recall (January 2025) – Also due to potential listeria contamination.
Boar’s Head meat recall (July 2024) – Affected multiple deli meat products.

Public concern over food safety is rising. A December 2024 survey by CivicScience found that:
81% of Americans are at least somewhat concerned about food recalls.
31% are “very concerned.”
16% have actively avoided a product due to recent recalls.

Stay Informed & Stay Safe

Consumers are advised to check their purchased baked goods, follow FDA recall guidelines, and discard or return any affected products.

Source

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A Mother’s Heartbreaking Story

At just 18 days old, Theto Ngobeni underwent her first operation to insert a shunt in her brain, a procedure necessitated by hydrocephalus, a condition caused by a listeriosis infection her mother contracted during pregnancy. Now seven years old, Theto has endured six surgeries to replace her shunt due to blockages and infections.

Her family has paid a heavy price. The mounting medical bills depleted their insurance, forcing them to sell their home and face ongoing debts.

“We still owe the hospital and the bank a lot of money,” says Theto’s mother, Montlha, who also had to undergo a double hip replacement at just 37 due to the same listeriosis infection. “It’s very difficult, and we are on our own. No one is helping us.”

The Devastating Impact of Listeriosis

Listeriosis, caused by listeria bacteria, is a foodborne disease that disproportionately affects vulnerable groups like infants, the elderly, and pregnant women. Pregnant women can pass the infection to their unborn children, potentially leading to severe brain, kidney, or heart issues.

From January 2017 to mid-2018, South Africa experienced the largest recorded listeriosis outbreak in the world, with over 1,000 people infected. Tragically, at least 216 people lost their lives, including 93 newborns and nine children aged 14 and under, according to the South African Department of Health.

Infants exposed in utero, like Theto, now live with lifelong health challenges such as cerebral palsy and other neurological complications.

The Link to Contaminated Foods

In March 2018, South African health officials traced the outbreak to ready-to-eat meat products, mainly polony, produced at Enterprise Foods, a subsidiary of Tiger Brands, the nation’s largest food producer. The contaminated products, likely sold for over a year, were manufactured at a facility in Polokwane.

Tiger Brands temporarily closed three facilities, including Polokwane, Germiston, and Pretoria, and recalled its ready-to-eat meats. The company promised to address “valid claims” but denied liability.

Seven Years, No Resolution

Despite compelling evidence linking Tiger Brands to the outbreak, a class-action lawsuit representing Montlha and over 1,000 plaintiffs remains unresolved nearly seven years later.

The plaintiffs argue they contracted listeriosis and suffered harm due to contaminated Tiger Brands products. However, the company maintains that “liability has not yet been determined.”

“While the legal process has been long and arduous, we remain committed to resolving the listeriosis class-action lawsuit as soon as possible, particularly for the victims,” Tiger Brands told CNN.

Thami Malusi, a senior associate at Richard Spoor Incorporated Attorneys (RSI), the firm representing the plaintiffs, is optimistic the case could go to trial this year. Settlement talks are progressing, but RSI continues to prepare for trial.

Global Comparisons: Justice Delayed in South Africa

For context, a 2022 listeriosis outbreak in the United States linked to deli meats sickened 61 people and caused 10 deaths. Boar’s Head, the brand responsible, has already begun facing lawsuits and issuing apologies.

Bill Marler, a renowned foodborne illness attorney, believes that if the South African outbreak had occurred in the US, damages could have reached $1–2 billion. In South Africa, Tiger Brands could face significantly less: around 2 billion rand ($106 million).

“It was clear in 2018 that the cause was the Tiger Brands plant and its polony,” Marler said. “Seven years later, victims still have nothing. That’s a travesty.”

The Evidence Against Tiger Brands

The case hinges on genetic testing from South Africa’s National Institute for Communicable Diseases (NICD). Using whole genome sequencing, NICD identified the outbreak strain in Enterprise Foods’ products and Polokwane factory, matching it to most infected patients.

“This is like DNA fingerprinting,” explained Dr. Juno Thomas of NICD. “We compared bacteria from patients, food, and the factory and found conclusive matches.”

Tiger Brands’ own tests corroborated these findings. Still, the company has accused NICD of withholding data, which it claims has delayed resolution. RSI disputes this, asserting that all necessary evidence has been provided.

“Tiger Brands could have settled long ago,” Malusi said. “Instead, they’ve been obstructive.”

Calls for Accountability

Victims continue to plead for Tiger Brands to take responsibility.

“Our innocent kids are struggling because of something they didn’t even eat,” said Montlha. “Tiger Brands owes us an apology and compensation.”

Nthabiseng Ramanamane, another plaintiff, contracted listeriosis during pregnancy, allegedly after eating contaminated polony. Her son, Onkarabile, was born two months premature with cerebral palsy.

Now seven, Onkarabile requires constant care, special diets, and cannot perform basic tasks. “I trusted their products. I thought they were safe,” Ramanamane said. “Now my son’s life has been stolen, and my own is in ruins.”

Final Plea

As the lawsuit drags on, victims like Montlha and Ramanamane live with the daily consequences of an avoidable tragedy. They want Tiger Brands to “do the right thing.”

“It’s time for them to show remorse, take accountability, and provide justice for the families they’ve devastated,” said Ramanamane.

A Call for Change

This case has become a grim reminder of the importance of food safety and corporate accountability. For families like Theto’s and Onkarabile’s, justice is long overdue. Their fight is not just about compensation—it’s about acknowledgment, responsibility, and ensuring such negligence never happens again.

Source

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The cruise industry continues to grow rapidly, with approximately 37.1 million passengers expected to set sail in 2025, according to Cruise Lines International Association (CLIA). However, alongside this growth, another troubling statistic has emerged. Data from the U.S. Centers for Disease Control and Prevention (CDC) reveals that 2024 has seen the worst year for gastrointestinal outbreaks on cruise ships in over a decade.

Norovirus Outbreaks at Sea

The majority of gastrointestinal outbreaks on cruise ships in 2024 have been linked to norovirus, a highly contagious stomach bug. In December alone, five ships, including those from Cunard Line, Holland America, and Princess Cruises, reported widespread illness, with hundreds of passengers affected. The CDC considers an outbreak when 3% or more of a ship’s passengers and crew exhibit gastrointestinal symptoms.

Norovirus has long been associated with cruise ships due to the confined nature of these vessels, which makes it easier for the virus to spread. Dr. William Schaffner, an infectious disease expert at Vanderbilt University, notes that norovirus is “known obviously as the cruise ship virus.” The virus can spread quickly in close quarters, and even a small amount of the virus can cause illness. It also lingers on surfaces, making it easy for passengers to contract the virus if they touch contaminated areas.

A More Severe Season

Norovirus tends to peak during the winter months, but this season has been particularly severe, both on land and at sea. Dr. Schaffner attributes the high number of outbreaks in December 2024 to this more intense seasonal occurrence.

Despite this, the cruise industry maintains that gastrointestinal incidents on board are extremely rare. The Cruise Lines International Association emphasized in a statement that these outbreaks are reported more quickly on cruise ships than on land, thanks to strict reporting protocols. On average, the CDC records 19-21 million cases of norovirus in the U.S. annually.

Other Causes of Outbreaks

While norovirus dominated the 2024 outbreaks, other causes of gastrointestinal illness have been reported as well. In September 2024, a salmonella outbreak was reported on Royal Caribbean’s Radiance of the Seas. Additionally, an E. coli outbreak occurred on Silversea Cruises’ Silver Nova earlier in the year, and the cause of another outbreak on Royal Caribbean’s Allure of the Seas remains unknown.

Rising Outbreak Numbers

In total, the CDC recorded 16 gastrointestinal outbreaks on cruise ships in 2024, the highest number in over a decade. By comparison, there were 14 outbreaks in 2023. However, a CDC spokesperson cautioned that while recent years have seen higher numbers of outbreaks than in the years before the pandemic, it is still unclear whether this represents a new trend. The period between 2020 and 2022 saw fewer outbreaks, largely due to the cruise industry’s shutdown during the COVID-19 pandemic.

Guidelines for Staying Healthy Onboard

The CDC advises passengers to report any symptoms of stomach illness immediately and follow medical staff recommendations to help prevent further spread. Hand hygiene is also crucial, and passengers are encouraged to wash their hands thoroughly after using the toilet and before eating or drinking. While cruise ships take extensive measures to control outbreaks—such as quarantining ill passengers and increasing cleaning protocols—the highly infectious nature of norovirus means that these measures are not always fully effective.

Dr. Schaffner adds that despite the best efforts of cruise lines, norovirus is so contagious that it is likely to spread beyond these preventive measures. He suggests that travelers who feel ill should stay home and rebook their cruise, and be particularly vigilant about hand hygiene, using soap and water instead of hand sanitizers, which are less effective against norovirus.

Looking Ahead

Experts remain uncertain about whether the surge in norovirus cases will continue into 2025. Dr. Schaffner notes that predicting the future of norovirus outbreaks is difficult, and it’s best to “wait and see.” In the meantime, passengers should prioritize hygiene and health while aboard, ensuring they follow all safety guidelines provided by the cruise line.

Source

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Norovirus cases are spiking across the United States this winter, according to the latest data from the Centers for Disease Control and Prevention (CDC). The CDC reports 91 outbreaks of norovirus during the week of Dec. 5, a significant rise from the 69 outbreaks recorded at the end of November. This increase marks the highest number of outbreaks in recent years for this time of year.

Norovirus, a highly contagious stomach virus, typically leads to vomiting and diarrhea, and it tends to spread quickly in crowded places such as nursing homes, schools, cruise ships, and other communal settings. Here’s what you need to know about the virus and how to protect yourself.

What is Norovirus?

Norovirus is the leading cause of foodborne illness in the United States, responsible for 58% of all foodborne infections each year. It is caused by a group of viruses that spread easily, with just 10 viral particles enough to make someone sick.

• Annual Impact: Around 2,500 outbreaks of norovirus are reported each year in the U.S.
• Peak Season: While it can occur year-round, norovirus outbreaks are most common between November and April.

In addition to vomiting and diarrhea, common symptoms include nausea, stomach pain, body aches, headache, and fever.

How Does Norovirus Spread?

Norovirus is highly contagious and spreads in various ways:

• Direct Contact: Through close contact with infected individuals or shared items like food and utensils.
• Contaminated Surfaces: The virus can also spread through contaminated food, water, or surfaces.

Given its ability to spread quickly, it is important to be cautious, especially in settings where people gather closely together.

How Long Does the Illness Last?

The illness caused by norovirus usually develops 12 to 48 hours after exposure to the virus. Most people recover within 1 to 3 days, although symptoms may vary in intensity. Despite its short duration, norovirus remains a serious health concern, causing:

• 19 to 21 million illnesses each year in the U.S.
• 900 deaths annually, primarily among older adults (ages 65 and older).
• 109,000 hospitalizations annually, with young children being particularly vulnerable.
• 465,000 emergency department visits, mainly involving young children.

Who’s Most at Risk?

While anyone can contract norovirus, certain groups are at a higher risk:

• Young children and older adults.
• Those with weakened immune systems are more susceptible to complications, particularly dehydration from vomiting and diarrhea.

There is no specific medication to treat norovirus. The primary treatment is rehydration—drinking fluids like water, clear broths, or oral rehydration solutions. Avoid beverages like coffee, tea, or alcohol, as they can worsen dehydration.

If dehydration symptoms occur—such as dry mouth, dizziness, or fewer urinations—seek medical attention promptly. For children, symptoms like unusual sleepiness, fussiness, or crying with few or no tears may indicate dehydration.

How Can You Protect Yourself?

The best defense against norovirus, especially during peak season, is good hygiene:

1. Handwashing: Wash hands thoroughly with soap and warm water for 20 seconds before eating or preparing food.
2. Disinfecting Surfaces: Regularly clean surfaces with household disinfectants, especially in areas with high foot traffic, to reduce the spread of the virus.

Taking these precautions will help reduce your chances of getting sick and stop the virus from spreading to others.

Stay vigilant during the winter season, especially as norovirus cases rise, and take steps to protect yourself and others from this contagious stomach bug.

Source

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Public health officials in the United States are closely monitoring the ongoing bird flu outbreak, which has now been linked to raw milk products in California. Known as H5N1, this strain of avian influenza has infected both animals and humans, raising awareness about its risks and the need for preventive measures.

What Is Bird Flu, and What’s Happening in the U.S.?

Bird flu, or avian influenza, is a viral disease primarily affecting birds, caused by Avian Influenza A viruses. While it usually spreads among wild aquatic birds and domestic poultry, this outbreak has taken an unusual turn by infecting dairy cows, a development not previously observed.

Dr. Michael Ben-Aderet, an infectious disease specialist at Cedars-Sinai Medical Center in Los Angeles, described this as a unique occurrence:

“We haven’t seen bird flu cross into dairy cows or create this association with dairy workers before.”

As of now, the Centers for Disease Control and Prevention (CDC) has confirmed 58 human cases across seven states, with California reporting the highest number at 32. All individuals affected had direct contact with infected livestock.

Fortunately, all U.S. cases have been mild, and patients have recovered after receiving antiviral treatment. Experts emphasize that there is no evidence of person-to-person transmission, and the risk to the general public remains low.

Risks Associated with Raw Milk

Concerns about bird flu have extended to dairy products, particularly raw milk. In April, inactive virus fragments were detected in pasteurized milk. However, the pasteurization process ensures the virus cannot cause infection.

Albert Ko, an epidemiologist at Yale School of Public Health, explained:

“Pasteurization inactivates the virus, so even if fragments are found, they are not capable of causing illness.”

Despite this, raw milk remains a potential health hazard. Unlike pasteurized milk, raw milk is not treated to eliminate harmful pathogens, increasing the risk of foodborne illness.

In response to the outbreak, Raw Farm voluntarily recalled all its raw milk and cream products in California after bird flu was detected in its supply. Public health officials warn that handling raw milk can also pose risks.

Dr. Meghan Davis, an associate professor at Johns Hopkins Bloomberg School of Public Health, highlighted this concern:

“Even spilling raw milk on your hands and touching your eyes could expose you to the virus.”

Are We Facing a Bird Flu Pandemic?

Currently, there is no bird flu pandemic in the U.S., and the risk of one remains low. However, each human infection increases the chance of the virus mutating to enable human-to-human transmission.

Health experts are particularly cautious as the winter respiratory virus season approaches. Seasonal flu viruses can exchange genetic material with other influenza strains, potentially creating a hybrid strain capable of spreading between people.

Dr. Ko emphasized the importance of vigilance:

“With so much bird-to-animal transmission and now cattle involvement, the risk of a mutation enabling human-to-human spread is a concern.”

Proactive Measures Against Bird Flu

To prevent future risks, health organizations are taking proactive steps:

• Vaccine Development: The World Health Organization is advancing research into a human bird flu vaccine using mRNA technology.
• Funding for Readiness: In October, the U.S. government allocated $72 million to ensure non-mRNA bird flu vaccines are available if needed.

At this time, there are no recommendations for the general public to receive a bird flu vaccine. However, public health officials encourage awareness and caution, especially among those in contact with animals or raw dairy products.

The bird flu outbreak is a reminder of the interconnectedness of human and animal health. While the immediate risk remains low, staying informed and following safety precautions can help mitigate potential threats.

Source

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Several experts emphasize that they generally avoid certain raw fruits and vegetables prone to contamination, including sprouts, bagged salad greens, and cantaloupe. Federal officials investigating the recent outbreak suspect it may have originated from prewashed, slivered onions served raw on McDonald’s Quarter Pounders.

Rutgers University food science professor Don Schaffner explains that every step of handling and processing food—from slicing to prewashing—increases the chances of bacterial contamination. “The more manipulation you do, the more potential there is for bacteria,” Schaffner says. Raw fruits and vegetables, which aren’t cooked to kill bacteria, have been implicated in past E. coli outbreaks, such as a 2006 outbreak linked to packaged spinach and various cases linked to sprouts and cantaloupe.

Darin Detwiler, a professor at Northeastern University specializing in food regulatory policy, notes that E. coli outbreaks are often associated with produce. Meat outbreaks have declined over the decades due to stricter regulations and better cooking standards.

Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at George Washington University’s Milken Institute School of Public Health, advises against bagged greens and sprouts. She prefers to buy whole heads of lettuce and remove any torn or damaged leaves, thoroughly washing and drying them with clean paper towels. “Friction from drying helps remove bacteria,” she says.

Sprouts present a specific risk due to warm conditions that promote bacterial growth during sprouting, says Schaffner. Cut melons, especially cantaloupe with its bacteria-trapping rind, are also a high risk. Detwiler emphasizes that cantaloupe’s pH makes it particularly prone to contamination, and its rough rind is difficult to clean effectively.

E. coli spreads from animal or human waste, contaminating food and water. While agriculture improvements have helped, E. coli remains a risk, especially for vulnerable groups like young children, seniors, and people with compromised immune systems.

Kali Kniel, professor of microbial food safety at the University of Delaware, highlights E. coli’s low infectious dose, noting that only a few cells can make someone very ill. Many experts also avoid undercooked meat, poultry, fish, and eggs, as well as unpasteurized milk.

When dining out, food safety experts recommend checking for cleanliness cues. Detwiler, for example, judges a restaurant’s hygiene by inspecting the restroom first. However, fast-food restaurants like McDonald’s generally maintain stringent food safety protocols, according to Detwiler, who says the chain has “a long history of food safety leadership.”

The Centers for Disease Control and Prevention (CDC) notes that raw onions have not previously been linked to this particular strain of E. coli, though onions have caused salmonella outbreaks in recent years. Experts anticipate food safety measures will continue to improve as a result of this outbreak.

Schaffner acknowledges that completely avoiding foodborne illnesses is impossible. “If you stopped eating foods linked to outbreaks, you’d have little left to eat,” he adds. “Not eating still carries more risks than eating.”

 Source

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 The state of Colorado reported the highest number of cases with the US Centers for Disease Control and Prevention (CDC) confirming on Tuesday that 26 people were affected in Colorado alone. Early findings by the US Food and Drug Administration suggested that raw onions served with the burgers might be the source of contamination.

The strain involved, E. coli O157:H7, is known to cause severe illness and was responsible for a 1993 outbreak that killed four children after they consumed undercooked hamburgers at Jack in the Box outlets.

The CDC noted that while the specific ingredient causing the infections has not been definitively identified, investigators are focusing on fresh, slivered onions and fresh beef patties.  In response to the outbreak, McDonald’s stated that customers should still feel confident when ordering from its restaurants. The global food chain emphasised on its close collaboration with food safety regulators and stated that it is seeking a new regional supplier for fresh onions. In approximately 20 per cent of its restaurants, the Quarter Pounder has been temporarily removed from menus.  What is E. coli bacteria and is it dangerous?  

E. coli is a bacterium found in the intestines of animals and in the environment, including water and food. While many strains are harmless, some can lead to serious illness. The McDonald’s outbreak was caused by the E. coli O157:H7 strain, which produces a toxin that can result in severe diarrhoea, kidney failure, and other serious health issues, as outlined by the CDC.

Symptoms include fever, stomach cramps, and bloody diarrhoea, and the incubation period for E. coli is relatively short, with symptoms appearing within a few days of infection.

Experts cited by news agency AFP said that if individuals consumed these burgers in September and have not yet experienced symptoms by mid-October, they are likely in the clear.

Which US states have been affected by the E Coli outbreak?

 The states hit hardest by the outbreak include Colorado and Nebraska. In Colorado, at least 26 people have fallen ill, and the only reported death occurred there. Nebraska has recorded nine confirmed cases, the second-highest number. Wyoming and Utah each have four cases, while Oregon, Montana, Wisconsin, Iowa, Missouri, and Kansas each have one confirmed case of E. coli linked to the outbreak.  What did McDonald say about its burgers? 

McDonald’s reassured the public on Wednesday that its US outlets remain safe, even as federal authorities continue investigating the source of the E. coli outbreak. The firm also announced its search for a new supplier for fresh onions, and in the meantime, Quarter Pounders have been taken off the menu in the impacted states and some other areas.

The fast-food chain operates more than 14,000 locations across the US, and serves around 1 million Quarter Pounders every two weeks in the affected region.
Similar incident in the US in 2015

 A similar case occurred in 2015 when Chipotle, a burrito chain, faced significant damage to its sales and reputation due to E. coli outbreaks in multiple states. That particular outbreak involved a different strain of E. coli, which typically causes less severe symptoms than E. coli O157:H7.

Source

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At least 49 illnesses have been reported across 10 states, including one death of an older person. Ten people have been hospitalized, including a child who had hemolytic uremic syndrome, a serious complication that can develop from an E. coli infection. Most of the illnesses are in Colorado and Nebraska.

Most of the people who became ill reported eating McDonald’s Quarter Pounder sandwiches, the CDC says.

The agency says that the investigation is “fast-moving” and that information reviewed by the US Food and Drug Administration shows that slivered onions are a likely source of contamination.

McDonald’s has stopped using the onions as well as quarter-pound beef patties in several states while the investigation continues, the CDC says. According to the agency, the beef patties are used only for the Quarter Pounders, and the slivered onions are used primarily for the Quarter Pounder and not other items.

McDonald’s said in a statement that the initial investigation findings linked the onions to “a single supplier that serves three distribution centers.”

“We are working in close partnership with our suppliers to replenish supply for the Quarter Pounder in the coming weeks (timing will vary by local market),” it said. “In the meantime, all other menu items, including other beef products (including the Cheeseburger, Hamburger, Big Mac, McDouble and the Double Cheeseburger) are unaffected and available.”

According to the FDA, McDonald’s has removed the slivered onions and quarter-pound patties from stores in Colorado, Kansas, Utah, Wyoming and portions of Idaho, Iowa, Missouri, Montana, Nebraska, Nevada, New Mexico and Oklahoma. In other states, Quarter Pounder burgers may not be available.

However, the CDC also notes that the outbreak may go beyond those states.

People with E. coli infections may have symptoms including severe stomach cramps, diarrhea, fever and vomiting. Symptoms of infection usually begin three or four days after swallowing the bacteria. Although most people who become ill recover without treatment within a week, others can develop serious kidney problems and require hospitalization.

Anyone who becomes ill after eating a McDonald’s Quarter Pounder should get medical attention and tell the provider what they ate, the CDC says.

McDonald’s said in its statement that “serving customers safely in every single restaurant, each and every day, is our top priority” and that it will continue working with the CDC on the investigation.

McDonald’s stock price dropped precipitously in after-hours trading as news of the outbreak broke.

Source

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