McDonald’s customers may have to go elsewhere for now if they have a yen for frothy caffeinated drinks.

Melitta, the maker of the $3,000 machines used at many of McDonald’s U.S. locations, recommended a temporary stop to their use to “proactively ensure safety,” the company said Wednesday in an emailed statement.

 “We are investigating the two impacted machines. Our intent is to determine the root cause and provide a remediation plan that allows us to move forward,” Melitta said in the statement.

Melitta informed restaurant owners on Monday that it was investigating a defect in a component that could cause a blast of steam to emit, breaking the piece. It urged McDonald’s to stop using the machines for up to three weeks while it looks into the issue and inspects the machines, the Wall Street Journal reported, citing a letter to restaurant owners. 

Because the issue impacts a number of espresso-based beverages, hot and cold lattes may not be on the menu in affected locations, the Chicago-based burger chain said. 

“We have moved quickly to decommission these machines in McDonald’s restaurants and are staying in contact with our supplier to resolve the issue,” McDonald’s said in a statement. “We are still determining the scope of the impact.”

McDonald’s, which operates more than 14,000 restaurants across the U.S., continues to sell hot and iced brewed coffee, it said. The chain, which sells almost 8 million cups of coffee a day, late last year launched a spinoff eatery dubbed CosMc’s focused on coffee and other specialty drinks. 

The issue with its espresso machines is the latest headache for the chain still on the mend following a deadly E. coli outbreak likely linked to slivered onions on McDonald’s Quarter Pounders. The chain is reportedly spending tens of millions of dollars to help U.S. franchises recover from the outbreak that sickened 104 people in 14 states.

Are your kitchen drawers cluttered with packets of free ketchup and oregano from fast food chains? Is it just a small stack, or do you have a grand collection that you’re proud of? In a viral Instagram video, content creator, Sarthak Sachdeva, went on a mission to collect free ketchup from food outlets in a mall in Pune. He brought along a large glass jar to fill it with ketchup without spending a single penny. He started at the McDonald’s outlet, where he managed to gather a good number of free ketchup packets. Afterwards, he decided to try another restaurant, admitting, “Bhai McDonald’s main aur sauce maangne mein sharam aa rahi hai [Now I am feeling embarrassed to ask for more ketchup at McDonald’s].”

Also Read:“So Impressed As A South Indian”: New Zealander Chef’s Recipe Of Masala Dosa Wins Hearts Online

After visiting KFC, he left with 25 extra ketchup packets. With this sizable collection, he began filling a jar, but it hardly made a dent in the current stock of over 40 packets. Next, he went to Pizza Hut, where he discovered bottled ketchup, and he ended up emptying five bottles into the jar. In the end, he had a jar filled with 2.5 litres of free ketchup.

Watch the video here:

The video clocked more than 10 million views and received a range of reactions in the comments section:

“Bhai Delhi mein to Re. 1 per sachet lete hai [In Delhi they charge Re. 1 per sachet],” a viewer shared. Another wondered, “What will you do with so much ketchup?”

Seeing how much free ketchup was taken by a single person, one said, “Now Pizza Hut will stop providing sauce bottles.”

Also Read:Watch: This Shop In Old Delhi’s Chandni Chowk Serves Nagoris With A “Shot” Twist

Some users found the challenge interesting and tagged their friends to try it with them.

What do you think of this viral video? If you are a fan of ketchup, this video of how ketchup is eaten in space will leave you amazed.

About Jigyasa KakwaniJigyasa finds her solace through writing, a medium she is exploring to make the world more informed and curious with every story published. She is always up for exploring new cuisines, but her heart comes back to the comforting ghar-ka-khana.

Climate change has ramifications for food safety, experts warn

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.

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.

McDonald’s has stopped selling Quarter Pounder hamburgers at about one-fifth of its U.S. restaurants as federal health officials investigate an outbreak of E. coli that has sickened nearly 50 people in 10 states, killing one.

The fast-food chain sold about 1 million Quarter Pounders in the timeframe that the illnesses occurred, a McDonald’s spokesperson said Wednesday. The company said it believes more people would have been sickened if the contamination stemmed from the patties themselves, adding that onions used on the burgers may be the culprit.

The U.S. Centers for Disease Control and Prevention on Tuesday linked McDonald’s Quarter Pounder hamburgers to the outbreak, which sickened people in Colorado, Nebraska, and other Mountain and Western states. Most of those who fell ill reported eating Quarter Pounders from McDonald’s, and investigators are working to confirm which food ingredient is contaminated, according to the CDC.

What may have caused the E. coli outbreak?

Cesar Piña, the company’s North America chief supply chain officer, said in a statement on Tuesday that the company’s initial investigation suggests that some of the E. coli illnesses might be linked to slivered onions used in the Quarter Pounder.

McDonald’s burgers are cooked at 175 degrees, above the 160 degree level needed to kill the E. coli bacteria, according to a company spokesperson. 

However, slivered onions used as a topping on Quarter Pounder burgers sold in the impacted region were not cooked and came from a single supplier. 

“If that is the source, it will be the first time onions have been a carrier for this strain of E. coli,” the spokesperson said.

McDonald’s has removed slivered onions and quarter pound beef patties from its locations in Colorado, Kansas, Utah, Wyoming and portions of Idaho, Iowa, Missouri, Montana, Nebraska, Nevada, New Mexico and Oklahoma. 

A total of 49 E. coil cases linked to Quarter Pounders 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 became ill in Colorado, one 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. 

One child is hospitalized with hemolytic uremic syndrome (HUS), a serious condition that can cause kidney failure, according to the CDC. 

What to know about E. Coli

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.

That said, the incubation period for E. coli is only a couple of days, so illness would be quickly apparent to anyone affected, said Donald Schaffner, a food safety expert at Rutgers University. “If you ate these burgers in September and now it’s the middle of October and you didn’t get sick, you’re probably OK,” he said.

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

The concerns about one of McDonald’s most popular menu items comes as fast-food chains try to attract consumers still smarting from high food prices. The company this summer launched a $5 value meal in a bid to draw lower-income customers.

McDonald’s shares were down more than 5% shortly before the close of trading on Wednesday. 

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.

The Associated Press

contributed to this report.

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.