McDonald’s E. Coli Outbreak Worsens as Number of Confirmed Infections Rises to 75 Across 13 States

A sign in front of a McDonald's restaurant in Pittsburgh on April 23, 2022. Gene J. Puskar/AP Photo

Health officials said on Oct. 25 that the E. coli outbreak linked to McDonald’s Quarter Pounders has spread more widely and sickened more people, with 75 illnesses across 13 states, including 22 hospitalizations and one death.

The Centers for Disease Control and Prevention first announced the outbreak on Oct. 22, when it said that initial investigations suggested that slivered onions used in the Quarter Pounder might be the source of the E. coli infections, which at the time numbered 49 across 10 states.

Now, in an update on Oct. 25, the CDC noted that an additional 26 cases have been reported, 12 more people have been hospitalized, and the outbreak had spread to an additional three states—Michigan, New Mexico, and Washington.

“More illnesses have been reported and everyone interviewed continues to report eating at McDonald’s before their illness started,” the CDC said in Friday’s update. “McDonald’s Quarter Pounder hamburgers are making people sick.”

Most of the E. coli cases have been reported in Colorado and Nebraska, which have 26 and 15 cases, respectively, the CDC said. Infections have also been reported in Oregon, Montana, Wyoming, Utah, Kansas, Iowa, Missouri, and Wisconsin.

“This outbreak may not be limited to the states with known illnesses, and the true number of sick people is likely much higher than the number reported,” the CDC said in a statement.

The reason the CDC believes there are more infections than have been reported is that many people recover from E. coli infections without medical treatment and don’t get tested.

Symptoms of E. coli infections typically include severe stomach cramps, diarrhea (often bloody), and vomiting, usually beginning 3–4 days after exposure. Most people recover within a week, but severe cases can result in hemolytic uremic syndrome, a potentially life-threatening condition that can cause kidney failure.

The CDC advised people who consumed a McDonald’s Quarter Pounder and are experiencing symptoms such as bloody diarrhea, fever over 102 degrees F, or dehydration, to seek immediate medical attention.

The illnesses started on Sept. 27, with the last confirmed infection on Oct. 10, according to the latest update from the Food and Drug Administration (FDA). To date, two people have developed hemolytic uremic syndrome and one, an older adult in Colorado, has died.

While the precise source of the outbreak has not yet been confirmed, an investigation by the FDA suggests slivered onions are the likely culprit.

“FDA is using all available tools to confirm if onions are the source of this outbreak,” the agency said in an Oct. 25 update. “This includes working with federal and state partners and the companies involved to collect and evaluate records and distribution information as part of our traceback investigation.”

Taylor Farms, the supplier of the slivered onions for the affected McDonald’s locations, has launched a voluntary recall of the product, which was also sold to other food service customers. The FDA said that customers who received the recalled onions have been notified.

Yum Brands said on Oct. 24 that it would be removing fresh onions from its meals at certain Taco Bell, Pizza Hut, and KFC restaurants out of an “abundance of caution” in light of the outbreak. Restaurant Brands International, which owns Burger King, said that around 5 percent of the restaurants have pulled fresh onions from the menu.

In a statement on Oct. 23, McDonald’s North America Chief Supply Chain Officer Cesar Pina said the outbreak is linked to the onions used on the Quarter Pounders, which have been pulled from menus from restaurants in affected areas.

“As a result, and in line with our safety protocols, all local restaurants have been instructed to remove this product from their supply and we have paused the distribution of all slivered onions in the impacted area,” Pina said in the statement. “We will continue to work with the Centers for Disease Control and Prevention and are committed to providing timely updates as we restore our full menu.

“We take food safety extremely seriously and it’s the right thing to do.”