Food experts across the US have issued advisories on what items to avoid at the grocery store after many ended up with an E.Coli infection due to a mass outbreak at McDonald’s.
This week, fast food giant McDonald’s came under fire as 75 people in 13 states have been sickened with the bacterial infection that kills up to one in five patients, after eating the chain’s Quarter Pounder.
Of those, 22 have been hospitalized and one older man in Colorado has died from the infection. Two others are fighting for their lives due to severe kidney injuries stemming from their infections.
Health officials indicated that widespread illness could be from the prewashed chopped onions on the burger.
Apart from this, experts have also warned against consuming uncooked fruits and vegetables as there is no opportunity to heat away any potential bacteria.
Experts have also warned against consuming uncooked fruits and vegetables as there is no opportunity to heat away any potential bacteria
Darin Detwiler, a professor of food regulatory policy at Northeastern University noted: ‘If you look at just the sheer number of outbreaks and recalls over the last 15 years, we typically see more cases of E. coli tied to produce’.
Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at George Washington University also warned against eating bagged salads that include greens such as lettuce, sprouts and cantaloupe.
She explained that sealed bags or containers that hold leafy greens can create a breeding ground for bacteria.
‘Any leaf that is torn or damaged, I just throw it away, because that’s how the bacteria can get in there. And I usually take the outer leaves off and discard them.’
The senior expert recommended thoroughly washing and drying packages greens – using a paper towel- to help remove bacteria.
Health officials indicated that widespread illness could be from the prewashed chopped onions on the burger
Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at the George Washington University also warned against eating bagged salads that include greens such as lettuce, sprouts and cantaloupe
Don Schaffner, a professor of food science at Rutgers University explained that previous E. coli outbreaks involving prewashed and bagged greens resulted from not enough chlorine in the water as they were being rinsed.
He also noted that precut fruits such as melons also act as excellent hosts for pathogens to grow, especially if they’re left sitting out.
‘I do a lot of workshops, and they often have cut fruit on the breakfast buffet, and that fruit just sits there all day long.
‘We’ve done research to show that the physical appearance of it doesn’t change, but it can grow bacteria like nobody’s business.’
But while most experts recommend washing and heating veggies to prevent contamination, Schaffner specified that sprouts should be kept in cold and dry conditions.
‘The seeds are exposed to warm temperatures and, as they sprout, release nutrients into the water that allow bacteria to grow’, he told NBC.
Don Schaffner, a professor of food science at Rutgers University explained that previous E. coli outbreaks involving prewashed and bagged greens resulted from not enough chlorine in the water as they were being rinsed
Detwiler also recommended avoiding buying cantaloupe due to its webbed rind – where bacteria can easily hide.
‘It’s one of the most deadly pieces of produce out there, of all things,’ he said. ‘Cantaloupe has a perfect pH, and you can’t clean the outside enough.’
Dr Shanina Knighton, a research associate professor at Case Western Reserve University, said she avoids restaurants where food is served in front of you, with Chipotle and Sweetgreen two of the most popular examples.
She told DailyMail.com: ‘Personally, I avoid restaurants that use a build-and-serve model, where employees assemble meals or bowls in front of customers.
‘In these setups, I’ve observed workers switching between tasks—handling utensils, touching food, and operating machines or registers — without washing their hands and changing their gloves.
‘They often ring up orders, handle credit cards, and touch payment screens, creating numerous opportunities for cross-contamination.’
Dr. Knighton also advised paying attention to how fast food workers handle condiments.
She said: ‘Pre-packaged condiments should never come into contact with food, as they are often stored in boxes or placed on surfaces that may not be sanitized.
‘If the packaging touches food, it can introduce contaminants.
‘Dirty or un-swept floors are also a red flag, signaling poor cleaning practices that may extend into food prep areas.’
Dr. Shanina Knighton, a research associate professor at Case Western Reserve University, said that she avoids restaurants where employees build food in front of the customers, like Chipotle, due to cross contamination
And if the workers are spending a lot of time on their phones, it may best to take your business elsewhere.
Dr. Knighton added: ‘Phones are known to be 10 times dirtier than a toilet seat and can harbor dangerous bacteria like E. coli. If workers fail to wash their hands after using their phones, it creates a serious contamination risk.’
She said that even wearing fake nails can pose issues, as they can get caught or torn on gloves, making them less effective.
While most E.Coli are harmless and are part of a healthy intestinal tract, some forms of the bacteria can cause diarrhea, urinary tract infections, pneumonia, sepsis and other illnesses.
According to the CDC, infection with Shiga toxin-producing E. coli (STEC) can lead to a serious health condition called hemolytic uremic syndrome – which causes kidney failure, permanent health problems and in some cases, even death.
There are about 265,000 STEC infections each year in the US, according to the Cleveland Clinic.
Symptoms of an STEC infection become visible within three to five days after drinking or eating contaminated items.
