What Have We Already Learned from the Most Recent E. Coli Outbreak?

In late-September and peaking in very early-October, reports of increased Escherichia coli (E. coli) 0157:H7 cases started to surface in the Western part of the United States. The investigation quickly traced the source of the infections to the onions served on top quarter pound hamburgers at McDonald’s restaurants. The outbreak has served as a stark reminder of the critical importance of food safety in the foodservice industry. As of early-November, current cases total 90, with 27 hospitalization, and one reported death. Certainly, more will surface in the coming weeks, but it seems the worst of the outbreak is over.

From the outside looking in, it did seem that the source of outbreak was very quickly identified, which resulted in McDonald’s being able to quickly pull the item from the menu and protect consumers.  For foodservice operators, maintaining a transparent and accountable supply chain is essential. This involves not only selecting reputable suppliers but also conducting regular audits and requiring documentation of food safety practices. Understanding the origin and handling of ingredients can significantly reduce the risk of contamination.

Lacking the “kill step” of cooking that we have with many products, fresh produce, such as the slivered onions used by McDonald’s, can be difficult to manage from a food safety perspective. Fresh produce is a staple in many restaurant menus, offering vibrant flavors, appealing textures, and health-conscious options. However, serving fresh ingredients comes with its own set of food safety risks that restaurant owners must address. Understanding these risks and implementing robust safety measures is essential for protecting your customers and your business.

…lacking the “kill step” of cooking that we have with many products, fresh produce… can be difficult to manage from a food safety perspective. 

Fresh fruits and vegetables can harbor pathogens like E. coli, Salmonella, and Listeria Monocytogenes. These microorganisms can thrive in the soil, on the surface of produce, and even within the plant itself. This incident at McDonald’s is certainly not the first and will not be the last outbreak with fresh produce.  From 2004 through 2010, 4,949 illnesses, 895 hospitalizations, and nine deaths occurred from multistate produce outbreaks. From 2010 through 2017 of those outbreaks where the vehicle of transmission and cause of the illness were identified, almost 13% were traced back to fresh produce.

To mitigate the risks associated with serving fresh produce, consider implementing the following practices:

  • Training Staff: Ensure that all kitchen staff are trained in food safety protocols, including proper washing, cutting, and storing techniques for fresh produce. This should also include methods to mitigate cross contamination. Regular refresher courses and evaluations can ensure that all team members are aware of the latest safety protocols and best practices.
  • Routine Inspections: Conduct regular inspections of your kitchen and storage areas to ensure that food safety practices are being followed consistently.
  • Clear Labeling: Label all containers with cut produce, indicating the date they were prepared. This helps maintain a first-in, first-out system and ensures freshness. This can also help with tracking the product and identifying and removing product that may be contaminated. In many cases, the food system can trace a product to the delivery at a foodservice establishment, but the tracking of the product within the foodservice operation is problematic.
  • Monitor Temperatures: Use food thermometers to monitor the temperatures of refrigeration units and ensure that fresh produce is stored correctly.

The E. coli outbreak at McDonald’s highlights the ongoing challenges within the foodservice industry regarding food safety. By learning from this incident and implementing comprehensive safety measures, foodservice operators can better protect their customers and themselves from the devastating effects of foodborne illnesses. It is a collective responsibility—suppliers, employees, operators, and consumers alike—to prioritize safety in every aspect of food preparation and service. Risk Nothing. 

 

Foodborne Illness Myths & Facts

“It must have been something I ate.”  That’s the typical statement when a person develops some relatively minor symptoms from food.  Maybe not severe enough to go to the doctor so you choose to tough it out without medical care.  Sudden onset of flu-like symptoms such as onset of stomach cramps, diarrhea, vomiting and fever could possibly mean you are the victim of a foodborne illness.   The illness is sometimes referred to as “food poisoning”, but it’s often misdiagnosed.

Don’t Compromise: Clean and Sanitize

The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.

The Route to Safer Fresh Fruits and Vegetables

Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.

Be Cool, Chill Out, Refrigerate Promptly!

The Cold Chain -- Keeping perishable foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from your food producers / manufacturers to your customers has to be one of our strongest links to safe food and high quality.   Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”.  Any slip ups in the cold chain, and we have a weak link.  Most all of our state food regulations require 41°F as a cold maximum, but colder is a “best practice” policy to maintain.