⚠️CDC warning of “fast moving” situation—McDonald’s E. coli outbreak—1 dead, 49 sickened from an E. coli outbreak linked to McDonald’s Quarter Pounder hamburgers across multiple states. @McDonalds has now stopped selling Quarter Pounders from locations in several states. Still yet unknown exact ingredient contaminated. Results still pending. Some suspect it’s the onions, which is why it’s been pulled in some places already. But tracing the exact ingredient source requires tricky case-control studies that needs contact tracing. Nutritional epidemiology of these foods one of the most difficult since people scattered nationwide and lots of ingredients to investigate. Need to be vigilant. Updates coming. Gift 🎁 link

2) Wowzers - 10 people hospitalized! The same strain of bacteria has sickened dozens of people in 10 states, although the C.D.C. said most people were from Colorado and Nebraska. One Colorado resident has died. Ten people were hospitalized, including a child who the health

3) All of those interviewed said they had eaten at McDonald’s recently, and most said they had consumed Quarter Pounders. The fast-food chain told investigators it mainly uses fresh onion slivers on that item. Food and health investigators are also trying to determine whether any

3) Seek healthcare if you have severe E. coli symptoms: 📌Diarrhea and a fever higher than 102°F 📌So much vomiting that you cannot keep liquids down 📌Signs of dehydration like not peeing much or dry mouth and throat

4) •McDonald's reported to CDC that it has stopped using fresh slivered onions and quarter pound beef patties in several states. McDonald's is proactively making these changes while investigators work to confirm the contaminated ingredient. Quarter pound beef patties are only

5) •Most people infected with Shiga toxin-producing E. coliexperience severe stomach cramps, diarrhea (often bloody), and vomiting. ◦Symptoms usually start 3 to 4 days after swallowing the bacteria. ◦ ◦Most people recover without treatment after 5 to 7 days. ◦ •Some people

6) Speaking as an epidemiologist who has done food outbreak investigations— they are very tricky and messy. Many food ingredients highly correlated when eaten by consumers—hard to sometimes isolate which is the source. Difficult to find controls unless family members also

7) Probably good time to remind folks that in 2019, Trump White House deregulated meat inspection- and privatized the inspection of slaughterhouses. Just pointing that out for no particular reason.

8) A new USDA rule gives producers more control. That could endanger consumers. The USDA wants to “modernize” inspections of slaughterhouses. Critics say they’re letting the industry rule itself.

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