CHICAGO (CBS) — Warmer temperatures are impacting the food supply and its safety, experts warned amid an outbreak of E. coli that has struck McDonald’s Quarter Pounders.

Experts said pathogens—the bacteria that can make us sick—are changing with the weather.

“It’s an adjustment due to climate change,” said Pratik Banerjee, who teaches food safety at the University of Illinois at Urbana-Champaign, “and some of these adjustments are not good.”

Banerjee is currently studying the impact of climate on the food supply.

“There is not a magic wand that can be there and the food would be absolutely safe, right?” he said. “So the goal is to reduce the risk.”

Similar research is happening at the Institute for Food Safety at the Illinois Institute of Technology.

“This is disrupting a lot of the larger ecosystem in terms of how microorganisms behave,” said Dr. Alvin Lee, who leads IFSH

Slivered onions placed on Quarter Pounders are the likely source of the E. coli contamination leading to the McDonald’s outbreak, according to the U.S. Food and Drug Administration. According to those with whom CBS News Chicago connected for this story, the McDonald’s outbreak is a reminder that climate change is real.

“People who don’t believe in global warming are going to believe in global warming eventually,” said attorney Bill Marler of Marler Clark, The Food Safety Law Firm, “because there’s a lot of studies that are coming out now that are showing that certain pathogens like E. coli, salmonella, campylobacter are adapting better to a heated environment than we are.”

Marler has represented victims of outbreaks across the country for decades as a foodborne illness lawyer. He said some pathogens that contaminate food are even showing up in the U.S. for the first time thanks to climate change.

“There are bugs in the United States we never saw before. We used to never see Cyclospora as a bacterial or viral problem. Now, we are seeing it all the time in the United States, and that’s because temperatures are warming,” he said. “It used to be a South American problem. Now, it’s a U.S. problem.”

Marler said with changing temperatures impacting pathogens in the food supply, the industry needs to make changes to keep up.

“We’ve got to adapt and right now,” he said. “The FDA and the industry is being caught flat footed.”

But Banerjee said while scientists don’t have all the answers yet, the work happening right now at UIUC should be making a difference soon.

“The focus of my own research is to understand how the pathogens adapt to these situations, and what is the outcome of that adaptation,” he said.

Among Banerjee’s studies is one in which E. coli bacterial cells were exposed to lettuce leaf cells in refrigerated conditions—then observed to find out what the refrigeration meant for infecting mammalian cells.

Tara Molina

Tara Molina is a general assignment reporter for CBS2 Chicago.

Los Angeles — McDonald’s announced Sunday that Quarter Pounders will again be on its menu at hundreds of its restaurants after testing ruled out beef patties as the source of the outbreak of E. coli poisoning tied to the popular burgers that killed one person and sickened at least 75 others across 13 states.

The U.S. Food and Drug Administration continues to believe that slivered onions from a single supplier are the likely source of contamination, McDonald’s said in a statement. It said it will resume selling the Quarter Pounder at affected restaurants — without slivered onions – in the coming week.

As of Friday, the outbreak had expanded to at least 75 people sick in 13 states, federal health officials said. A total of 22 people had been hospitalized, and two developed a dangerous kidney disease complication, the Centers for Disease Control and Prevention said. One person died in Colorado.

Early information analyzed by the FDA showed that uncooked slivered onions used on the burgers “are a likely source of contamination,” the agency said. McDonald’s has confirmed that Taylor Farms, a California-based produce company, was the supplier of the fresh onions used in the restaurants involved in the outbreak and that they had come from a facility in Colorado Springs, Colorado.

McDonald’s pulled the Quarter Pounder burger from menus in several states – mostly in the Midwest and Mountain states – when the outbreak was announced Tuesday. McDonald’s said Friday that slivered onions from the Colorado Springs facility were distributed to approximately 900 of its restaurants, including some in transportation hubs like airports.

The company said it removed slivered onions sourced from that facility from its supply chain on Tuesday. McDonald’s said it has decided to stop sourcing onions from Taylor Farms’ Colorado Springs facility “indefinitely.”

The 900 McDonald’s restaurants that normally received slivered onions from Taylor Farms’ Colorado Springs facility will resume sales of Quarter Pounders without slivered onions, McDonald’s said.

Testing by the Colorado Department of Agriculture ruled out beef patties as the source of the outbreak, McDonald’s said.

The department of agriculture received multiple lots of fresh and frozen beef patties collected from various Colorado McDonald’s locations associated with the E. coli investigation. All samples were found to be negative for E. coli, the department said.

Taylor Farms said Friday that it had preemptively recalled yellow onions sent to its customers from its Colorado facility and continues to work with the CDC and the FDA as they investigate.

While it remains unclear if the recalled onions were the source of the outbreak, several other fast-food restaurants – including Taco Bell, Pizza Hut, KFC and Burger King – pulled onions from some menus in certain areas this week.

Colorado had the most illnesses reported as of Friday, with 26 cases. At least 13 people were sickened in Montana, 11 in Nebraska, 5 each in New Mexico and Utah, 4 each in Missouri and Wyoming, two in Michigan and one each in Iowa, Kansas, Oregon, Wisconsin and Washington, the CDC reported.

McDonald’s said Friday it didn’t pull the Quarter Pounder from any additional restaurants and noted that some cases in states outside the original region were tied to travel.

The CDC said some people who got sick reported traveling to other states before their symptoms started. At least three people said they ate at McDonald’s during their travel. Illnesses were reported between Sept. 27 and Oct. 11.

The outbreak involves infections with E. coli 0157:H7, a type of bacteria that produces a dangerous toxin. It causes about 74,000 infections in the U.S. annually, leading to more than 2,000 hospitalizations and 61 deaths each year, according to CDC.

Symptoms of E. coli poisoning can occur quickly, within a day or two of eating contaminated food. They typically include fever, vomiting, diarrhea or bloody diarrhea and signs of dehydration – little or no peeing, increased thirst and dizziness. The infection is especially dangerous for children younger than 5 and people who are elderly, pregnant or who have weakened immune systems. 

A recent E.coli outbreak associated with certain fast-food restaurants has brought up significant health-related concerns all across the industry. The E.coli outbreak is originally linked to pre-sliced onion used in McDonald’s Quarter Pounder burgers, and it has caused major food chain restaurants- – including KFC, Taco Bell, and Burger King- – to take precautionary measures by removing fresh onions from their menus in the US.
What is E.coli?

E.coli, also known as Escherichia coli, is a type of immensely harmful bacteria that holds the potential to cause significant harm to one’s health if one eats contaminated food or drinks water that is polluted. This recent outbreak emphasizes the critical risks of eating contaminated produce, particularly in places like fast-food restaurants where food is prepared in advance and in bulk, and served to many customers.
Understanding E. coli: Spread, symptoms, and health consequences
E.coli bacteria can rapidly spread through contaminated food or water, especially in improperly stored foods. According to the Centers for Disease Control and Prevention (CDC), E.coli infection can cause severely harmful symptoms like stomach cramps, intense vomiting, diarrhea, and even failure of kidney in some severe situations.

The symptoms are known to be visible in two to five days after being exposed and therefore, the risk is immensely high for children, older adults, and individuals with weak immune systems. The CDC’s involvement in this outbreak indicates the significant health threats presented by E. coli, emphasizing the great need for strict food safety protocols in the food industry.
The importance of proper storage for bulk produce
The recent E.coli outbreak shows how not storing bulk produce, like onions, properly can be dangerous for health. If onions are kept at the wrong temperature or get contaminated, they can grow harmful bacteria like E.coli. This highlights why fast-food restaurants as well as the suppliers need to follow proper food safety guidelines when managing and storing large amounts of food.

Fast-food chains’ immediate response to ensure safety
In response to the E. coli outbreak, Yum! Brands immediately took action and removed fresh onions from some Taco Bell, KFC, and Pizza Hut locations as a safety measure. Burger King also asked 5% of its restaurants to dispose of onions from Taylor Farms, the same supplier linked to McDonald’s affected batches.
Although Taylor Farms found no evidence of E.coli in its products, it withdrew certain yellow onion batches as a precaution. McDonald’s has temporarily removed the Quarter Pounder from 20% of its affected locations and is presently working with health authorities to find the source of contamination.
Consumer health and safety concerns

The Centers for Disease Control and Prevention (CDC) has mentioned that the outbreak has resulted in at least one death so far. The agency continues to track the situation carefully, and there are ongoing discussions about the possible involvement of other food items, such as beef patties, which are often safe when cooked properly.
This outbreak has enhanced awareness of food safety protocols in the fast-food industry. As customers become more aware of the severe health risks connected to foodborne diseases, companies are significantly under pressure to make sure of the safety of their food supply chains.

Costco is recalling packages of salmon over concerns they could be contaminated with listeria. 

Acme Smoked Fish Corp, the shopping club’s salmon provider, sent a notice to Costco shoppers this week informing them of the recall of Kirkland Signature Smoked Salmon, due to potential contamination with listeria monocytogenes bacteria. 

The notice was sent to customers who Costco records show purchased affected fish products between October 9-13. Only packages from lot number 8512801270 are affected.

Customers who purchased the recalled salmon are instructed not to eat it and to return it to a Costco store for a full refund. 

“We regret this unfortunate incident and have taken immediate corrective steps to ensure that this issue never happens again,” Acme Smoked Fish Corp. CEO Eduardo Carbajosa said. 

Rash of outbreaks

Costco salmon is the latest in a string of food items to to be recalled recently over listeria risks. TreeHouse Foods this month announced, and then later expanded a recall of more than 600 frozen waffle products because they could contain the bacteria. 

Earlier this month, California cheese and dairy company Rizo-López Foods was forced to cease operating after a years-long listeria outbreak that killed two people and sickened dozens more.

Deli maker Boars Head is also under investigation following a deadly listeria outbreak linked to meat products distributed from its now-shuttered Virginia plant. 

Listeria infections can lead to fever, muscle aches and fatigue, and in some cases cause stiff neck, confusion, loss of balance and convulsions. 

Dr. Céline Gounder, CBS News medical contributor and editor-at-large for public health at KFF Health News, weighed in on the rash of infections, saying a more complicated food chain is partly responsible for the recent uptick in incidences of contamination. 

“Every step of food processing, there’s the opportunity for contamination. That’s number one. Consumers want ready-to-eat food, so of course, they’re more processed as a result,” she told CBS Mornings.

McDonald’s Quarter Pounder hamburgers are being linked to an outbreak of E. coli that has sickened nearly 50 people in 10 states, killing one person, federal health officials said Tuesday. 

Most sick people reported eating Quarter Pounders from McDonald’s, and investigators are working to confirm which food ingredient is contaminated, according to the U.S. Centers for Disease Control and Prevention. 

A total of 49 cases have been reported so far. Most of the illnesses occurred in Colorado and Nebraska, with 26 sickened in the former and nine stricken in the latter, the CDC stated. Of the 26 who fell ill in Colorado, an older adult died, the CDC said. Health officials in Utah and Wyoming each reported four illnesses. Other states reporting illnesses include Iowa, Kansas, Missouri, Oregon and Wisconsin.  

At least 10 people have been hospitalized. The illnesses began at the end of September, and the most recent incident occurred as of Oct. 11. 

Another person developed hemolytic uremic syndrome (HUS), a serious condition that can cause kidney failure, according to the CDC. The person who died is not the same person with HUS.  

“Initial findings from the investigation indicate that a subset of illnesses may be linked to slivered onions used in the Quarter Pounder and sourced by a single supplier that serves three distribution centers,” Cesar Piña, the company’s North America chief supply chain officer, said in a statement. 

McDonald’s removing Quarter Pounder

The company said it is removing the Quarter Pounder from restaurants in the impacted area, including Colorado, Kansas, Utah and Wyoming, as well as portions of Idaho, Iowa, Missouri, Montana, Nebraska, Nevada, New Mexico, and Oklahoma. 

McDonald’s is cooperating with federal and state public health officials and has stopped using fresh slivered onions and quarter pound beef patties in several states, where the product will temporarily be unavailable, the CDC stated. 

Quarter pound beef patties are only used on Quarter Pounders, and fresh slivered onions are primarily used on Quarter Pounder hamburgers and not other menu items, the CDC said.

It usually takes three to four weeks to determine if a sick person is part of an outbreak. Most people infected with the toxin-producing E. coli experience severe stomach cramps, diarrhea and vomiting. Most recover without treatment after five to seven days.

People are advised to call their health care provider if they ate a McDonald’s Quarter Pounder and have severe E. coli symptoms, as follows: 

• Diarrhea and a fever higher than 102°F
  – Diarrhea for more than 3 days that is not improving
  – Bloody diarrhea
• So much vomiting that you cannot keep liquids down
• Signs of dehydration, such as:
  – Reduced urination
  – Dry mouth and throat
  – Feeling dizzy when standing up

Shares of McDonald’s fell sharply in after-hours trading, lately down 7%. 

The outbreak is not the first to be linked to the Golden Arches. In 2018, an outbreak of intestinal illness linked to salads from McDonald’s sickened more than 500 people in more than a dozen states.

This development comes as growing global food trade and foreign travel are changing consumption patterns and increasing the risk of food-borne illnesses spreading across borders.

The effort to ensure that Indian food products meet the highest hygiene standards, both domestically and internationally, arises against the backdrop of increasing cases of Indian food consignments being rejected.

“The BIS has updated the Hazard Analysis and Critical Control Points (HACCP) framework to carefully monitor critical points along the supply chain, such as raw material sourcing, processing, packaging and distribution, where contamination or safety risks may occur,” said the first person.

The updated HACCP framework identifies, evaluates and controls potential hazards at specific points in the food production process.

A case in point is meat processing, where HACCP ensures safe cooking temperatures to eliminate E-coli, a type of bacteria commonly found in the intestines of humans and animals.

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Similarly, in dairy, it controls pasteurization to kill listeria and salmonella, and in canned goods, HACCP prevents botulism through sterilization.

The export of meat, dairy and poultry products was worth $4.53 billion in FY24, marking a 12.4% increase from $4.03 billion in FY23. The rise in meat, dairy and poultry exports can be attributed to increasing global demand, improved processing standards, expanded market access and government incentives supporting agricultural exports.

In seafood, the framework eliminates parasites via proper freezing. India’s seafood exports recorded a growth of 2.67% in volume terms but a decline of about 8.8% in value during the last financial year, according to data from the commerce ministry.

Export volumes increased to 1,781,602 tonnes, worth $7.36 billion, in 2023-24, compared to 1,735,286 tonnes worth $8.07 billion in 2022-23, the data showed.

Meanwhile, the demand for Indian processed food is rising worldwide, and over the past few years, Indian ready-to-eat (RTE) food items have experienced remarkable growth in exports, especially to developed economies such as the US, the UK, Australia and Canada.

RTE food exports include breakfast cereals, sweets and snacks, biscuits and confectionery, cane jaggery and wafers. India’s exports of RTE foods have more than doubled, from $739.64 million in FY19 to $1.52 billion in FY24, according to data from the commerce ministry.

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In India, the market in RTE meals is expected to grow by 45% from 2021 to 2026, reaching $64 billion, as per SATS, a leading in-flight catering service provider that publishes research papers on the RTE food segment.

“By aligning with global norms, the BIS seeks to create a more robust framework for food safety, benefiting both consumers and the broader food industry,” said the second person.

According to an Invest India report, India’s food processing sector is one of the largest in the world, and its output is expected to reach $535 billion by 2025-26.

Additionally, the World Travel and Tourism Council’s (WTTC) Economic Impact 2023 report states that international tourist arrivals are expected to reach 30.5 billion by 2028. This increase will significantly boost food demand and stimulate growth for local producers and suppliers.

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The introduction of new food standards will enhance the quality and safety of food products, improving consumer confidence. Furthermore, these standards will help businesses cater to diverse culinary preferences, ultimately benefiting the food sector as a whole.

Queries sent to the consumer affairs ministry and BIS remained unanswered until press time.

“The BIS revamping its food hygiene code of practice is a significant step toward enhancing the global competitiveness of Indian food exports. By aligning with the updated HACCP system, this initiative will not only boost consumer confidence in Indian products but also ensure higher health standards, benefiting both domestic and international markets. Arising needs to implement clean field/farm practices those are detrimental to health and food hygiene,” said Ravin Saluja, director, Sterling Agro Industries Ltd (Nova Dairy).