Experts Warn Some Produce Carries Extra Contamination Risk Amid E. coli Outbreak
Food safety experts are cautioning consumers about the contamination risk associated with certain types of fresh produce in light of an E. coli outbreak believed to be linked to onions served at McDonald’s. The outbreak has sickened at least 75 people and led to one death, prompting experts to highlight the dangers of consuming alfalfa or bean sprouts, packaged salad greens, cantaloupe, and precut or prewashed produce.
The investigation into the E. coli outbreak is ongoing, but federal officials suspect that prewashed, slivered onions served raw on McDonald’s Quarter Pounders are the likely source. Experts emphasize that the more handling and processing produce undergoes from farm to table, the higher the risk of bacterial contamination. This includes slicing, prewashing, or adding ingredients, which create more opportunities for bacteria to thrive.
While previous E. coli outbreaks were more commonly associated with meat, improvements in regulations and proper cooking techniques have reduced those cases. However, produce remains a common source of contamination due to its uncooked nature, which offers no opportunity to kill bacteria through heat. Experts also stress the importance of cleanliness practices when dining out and the need for consumers to consider E. coli risks, particularly for vulnerable populations.
Despite the risks, experts advise that avoiding all items linked to outbreaks would severely limit one’s diet. They recommend following proper food safety protocols, such as washing, drying, and handling produce carefully to reduce the risk of contamination. As investigations into the E. coli outbreak continue, experts hope that lessons learned will lead to improvements in food safety practices.
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